Kilt Lifter Ale
(21 Litres)

You’d be nuts to ask what’s under a Scotsman’s kilt, but rest assured you’ll have a ball making this Scotch Strong Ale. Full bodied, this special brew has sackfuls of stewed dried-fruit flavours with refreshingly gentle underlying chocolate notes. With less stonefruit than you’d expect, this heavy ale is surprisingly sweet, and at 8.5% ABV you can expect a warm finish. Despite the heavy picture it paints, this Ale is deceptively delicate. But as the adage goes, it’s not the size that matters but how you use it—and this is one satisfying Ale.

Ingredients

  • Colour: Dark Copper
  • Body: High
  • Bitterness: Low
  • Approx. Alcohol Level: 8.5% ABV
  • Naturally Carbonated: Natural
  • STEP 1: Mix

    The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack).
    Place the grain in a plastic zip-lock sandwich bag and crack them using a rolling pin.
    Add the cracked grain and 3 litres of cold water, fit the lid and sit in the fridge overnight.
    Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grains back into the pot.
    Place the strained liquid onto the stovetop, bring to the boil then remove from the heat.
    Cool the liquid by placing the pot in a bath of cold water for about 15mins.
    Add all the fermentable ingredients and the cooled liquid to the fermenting vessel (FV) then stir to dissolve.
    Top up with cold tap water to 17 litres and stir thoroughly.
    Check the temperature and top up to 21 litres with warm or cool water (refrigerated if necessary) to start the brew at 21C.
    Sprinkle the Nottingham yeast plus the brew can yeasts then fit the lid.

  • STEP 2: Brew

    Place the FV in a location out of direct sunlight and try to ferment at 18C to 20C.
    Fermentation should take around 9 to 12 days.
    On day 12 check the specific gravity (SG).
    Check the SG again the following day and so on.

  • STEP 3: Bottle

    The brew is ready once the SG has stabilised over a couple of days, expect about 1010 to 1014.
    Gently fill clean PET bottles to about 3cm from the top. Sturdy reusable glass bottles, designed for storing beer, should be used if planning to keep some of the brew in bottle beyond 18 months.
    Add 2 carbonations drop per bottle and secure the caps (use only one carbonation drop for bottles intended to be stored for a longer period).
    Store the bottles upright in a location out of direct sunlight at or above 18C.

  • STEP 4: Enjoy!

    After at least four weeks, check for sufficient carbonation by squeezing the PET bottles.
    Bottles kept unrefrigerated will improve as this style of beer is intended to be aged.
    When ready to drink, chill the bottles upright.
    This style of beer may be served slightly warmer than fridge temperature (eg 8C to 10C).
    Pour into clean glassware, leaving the sediment behind.
    Expect the alcohol content to be approximately 8.5% ABV.