Weasel Breweries™ Recipes:
Angus "Wallace" MacButtock's™ Arrogant Bastard Scottish Ale™

Back Label Text:
Weary o' drinkin' yer puir, clairty lowlander swill, eh? Fash nae mair, ye beastie! Paint yer face blue, strut aboot, crack braw tae yuir stinking Anglish laird, and, och aye, rin for the ault hielands! Up the clans! Every man lives, boot nae every man truly drinks! Bru'ed on 25 Nov'mber 1997, this taste o' FREEDOM! is ano'er wee dram o' Full Metal Hoopajoop frae the wee, sleekit, cow'rin, tim'rous, creepin', crowlin', blewdy Monks o' Ann Arbor Abbee.

Extract and partial mash. Makes 5 gallons. Elapsed time: 1.5 hours. More hops than a traditional Scottish Ale, but bite us... we like hops.

  • 10 lbs. Amber malt extract
  • 1 lb. cracked Dark Crystal Malt
  • 1 large pinch cracked Peat Smoked Barley
  • 0.5 lb. cracked Chocolate Malt
  • 0.25 lb. cracked Black Patent Malt
  • 1 oz. pelleted Northern Brewer hops (bittering)
  • 2 oz. pelleted Fuggles hops (flavoring and aroma)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package liquid Scottish Ale Yeast - Wyeast #1728 Scottish Ale Yeast, or
    for more bite (booze) use an Australian Ale or other high-gravity yeast.

In a 30 liter stainless steel brew pot, bring 20 liters cold water to a boil.

Meanwhile, add 5 liters cold water to a 20 liter stainless steel sparge pot. Place specialty grains in muslin or nylon sparging bag and add to water. Begin heating. When temperature reaches 180 F, turn off heat and sparge grains for an additional five minutes. Then, remove bag and squeeze remaining tasty goodness from bag using a collander and a large bowl. Discard grains.

When brew pot reaches boil, begin stirring water and add malt extract. Stirring will prevent the malt extract settling to the bottom of the bot and burning. Next, add the contents of the sparging pot. Stir a few more times for good measure. Inhale.

Turn on the heat and bring the mixture to a boil again. When boiling, the mixture forms a foam layer which can rise out of the pot and burn on your stove. Be careful to avoid this. It is messy and difficult to clean.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops - 1.0 oz. Northern Brewer hops

45 minutes: Flavoring hops - 1.0 oz. Fuggles, Irish Moss, Yeast nutrient

55 minutes: Aroma hops - 1.0 oz. Fuggles

60 minutes: Stop boil

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection. Leave wort in primary fermenter until fermentation subsides (about a week). Leave wort in secondary fermenter for an additional two to three weeks. Bottle and age to taste. (Weasel Breweries recommends a minimum of two months. More is better, or at least we think so.)

1st brewing: 25 November 1997.
2nd brewing: 02 November 1998.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011