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Happy Highlander Ale

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Happy Highlander Ale

back to search Back to Search  Style Details 

Beer Style: Other Smoked Beer  (22B)
Recipe Type: all-grain
Yield: 5 US gallons

Other Smoked Beer


This hybrid ale is a cross between a Scotch ale and a smoked beer. Malty, with a nice balance between the hop profile and smokey flavour imparted by peat-smoked grain. The colour is reddish gold with a total AAU of 27.2. I tried to create a Scotch Ale with a balance of hop bitterness and maltiness. Being a hop head I couldn't help myself from including flavouring hops.


  • Grains: 1/8 lb Chocolate malt
  • 1 lb 30 L Crystal malt
  • 1 lb Vienna malt
  • 1/3 lb Wheat flakes
  • 1/2 lb Peat smoked malt
  • 3 lbs 2-row malt
  • Other: 1/2 cup honey
  • 1/2 lb light brown sugar
  • 1 tsp gypsum
  • Irish Moss
  • Coopers Ale yeast
  • Hops: 1 oz Columbus pellets ( 14.0% AA) Bittering.
  • 1 oz Cascade leaf (6.9% AA) Flavour.
  • 1 oz Kent Golding leaf (6.3% AA) Flavour.

Additional Instructions

Primary Ferment: 3 days
Secondary Ferment: 1 week

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.012
Alcohol by Vol: 5.24%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Instructions for Three Imperial Gallons
Mash in grains with 8 L of 77 Celcius strike liquor.
Mash for 30 minutes (2-row is so highly modified now that 30 min. is enough for conversion).
Sparge with 12 L of 77 Celcius water.
Add bittering hops to the boiling wort.
At 50 minutes into the boil add the flavouring hops and Irish Moss. Stop boil at 60 minutes and cool in a basin of ice and water (or use wort chiller if you have one) to about 22-24 Celcius.
Pour into primary fermentor and sprinkle with yeast. When most fermentation is over (in my case three days) rack off to secondary to finish for one week. Bottle using dextrose for conditioning and leave for as long as your will power can allow you to (ideally 2-3 weeks). Enjoy!