Thorfinn’s Strong Scottish Ale

This is an easy extract recipe that I've made a couple of times, modeled after Skullsplitter ale brewed by the Orkney Brewery in the Orkney Islands of Scotland. The steeped grains really make it. It is a malty, smoky wee heavy, perfect for drinking all winter. But be careful...it is deceptive. My friend Nick calls it Hobbit grog, but it was really named for Thorfinn Hausakljuv, the Seventh Viking Earl of Orkney.

Grain bill (steep for 30 min at 155 F)
3 oz Peat smoked malt
3 oz Roast malted barley (300 °L)
4 oz Belgian aromatic
10 oz Crystal (40° L)

Extract bill
7 lb Pale LME
3 lb Pale DME (8 °L)

Hop bill
Bittering 2 oz Northern Brewer’s (7.4%AAU)

Adjuncts
½ oz Steamed (10 minutes) oak chips
added during secondary fermentation

Yeast
White Labs Edinburgh Ale Yeast (WLP028)

O.G. = 1.088
F.G. = 1.023