21. Dead Man's Ale *

Style = Scotch Heavy Ale
Method =All-Grain Single Infusion
Brew Date = February 28, 2009
Drink Date = March 28, 2009
Base Grain = 11 lbs British Maris Otter
Base Grain = 4 lbs British Golden Promise
Speciality Grain = 0.5 lb German Medium Crystal
Speciality Grain = 0.25 lb Roasted Unmalted Barley
Bittering Hops = 0.5 oz Glacier Pellet [7.4% AA] hops (boil 90 min)
Flavoring Hops=1.0 oz UK Kent Goldings Pellet [4.5% AA] hops (boil 30 min)
Yeast = Liquid Wyeast #1275 Thames Valley
Yeast = Liquid White Labs Edinburgh Ale
Primary =14 days at 68 F
Secondary = 7 days at 36 F
Keg Conditioning = Store at 38 F for 7 days under 12 psig

(*Dead Man's Ale commemorates the loss of Whole Hog Brewery's neighboring establishment where one life was tragically lost. The brave efforts of the Spring and Ponderosa Fire Departments helped spare further tragedy and saved the brewery from peril as well.)

This beer was designed and commissioned for the 2009 St. Arnold's Brewery Big Batch Brew Bash Competition on May 8, 2009.