Auld Bonailie is Scots for an Old Parting Drink or One for the Road – exactly what we think this rich Scotch Ale is all about. Deep caramelisation from the extended boil along with clean fermentation character from the Scotch Ale yeast leads to an excellent winter warmer or even for a cool summer night around a fire.  Pulled together by our great mate Ben Sykes for the Western Sydney Brewers Barrel fill we hop you love this gem of a style as much as we do!

Slàinte Mhath! #brewhappy #drinkhappier #enjoyresponsibly

• Brewfather Recipe
• BeerSmith Recipe

Vital Stats:

Batch & Boil

• Batch Size: 20 Litres 
• Boil Time: 120 mins

Properties

• OG 1.078
• FG 1.013
• IBU 29
• ABV 8.6%
• Colour 43 EBC

Malt:

Amt             Name                                          Colour                   % Grist

7.00 Kg            Joe White Traditional Ale Malt               (6.5 EBC)                       98%

0.15 Kg            Crisp Roast Barley                                 (1375 EBC)                      2%

7.15 Kg            TOTAL                                                                                       100%

Hops:

• 50g East Kent Goldings (EKG) UK Hops 5% AA at 60 mins (start of boil)

Yeast

Liquid | Bluestone Yeast

• BSY-A029 London Bluestone Yeast x1 Liquid Pitch

Dry | Lallemand Danstar

• Lallemand Danstar Nottingham Ale Beer Yeast (Dry) 2 x 11.5 g Sachets

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 20 Litres) and a single infusion temperature of 67 °C (153°F).
2. Hold the mash at 67°C (153°F) until enzymatic conversion is complete (45-60 mins).
3. Sparge with water at 75C, aiming to collect around 27L in the kettle
4. Draw off 4-5L of the first runnings either during or after sparge into a saucepan or other kettle, and boil strongly to reduce this to 1/5 of its original volume – 800mL to 1.2L. The aim here is to caramelise the wort to add a deep caramel flavour through reduction. Add this drawing back to the kettle when the reduction is complete.
5. Boil for 120 minutes, adding the hops at 60 minutes in so that they boil for 60 minutes.
6. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Lallemand Brewing Nottingham Ale yeast at 18° C. Or OYL-006 @ 20° C.
7. Fermentation – Aerate well and ferment at 18-20° C until FG is reached or your hydrometer readings are constant over 2-3 days.
8. Maturation – Yeast off, cellar and mature for 19 days before carbonating
9. Bottle or Keg and carbonate your beer to approx. 2.0 levels of CO2.
10. Bring up to beer cellar temperature 8-10°C pour slowly into a goblet glass, put on your slippers and smoking jacket, light a fire, kick back and relax and enjoy responsibly, Prost!
11. Food compliments – rich dark chocolate puddings, heavy meat dishes e.g. Steak, Hearty Scottish Pies, Haggis, Beef and Lamb Roast.

BeerCo Recipe Kit Contents:

• Malt – 7.15 Kg
• Hops – 50g
• Yeast – 1 x Liquid Gold Pitches or 2 x Dry Yeast Sachets
• No Yeast Option for Western Sydney Brewers – Barrel Fill Project

Credits & Sauces of Brewspiration:

• Ben Sykes – Oberteig and Western Sydney Brewers Club
• Simon Law – original Scottish outlaw and avid homebrewer