Four Peaks Kilt Lifter Amber Ale clone recipe

**Four Peaks Kilt Lifter Amber Ale clone:**
"America's #1 Scottish-Style Ale"

5 gal wort into fermentor
1.064 OG target
1.018 FG est./target (72% apparent attenuation)
21 IBU
6.0% ABV
16 SRM

- WATER: very soft - such RO water with enough Calcium Chloride to achieve 50 ppm Ca^(+).
- GRIST:
 - American/Canadian pale 2-row / brewers malt / pale malt (1.8L), 84%, 10.5 lbs
 - American Caramel/Crystal, 80L, 10%, 1.25 lbs
 - Briess Carapils, 5%, 5 oz
 - American roasted barley (300L), 1%, 2 oz
- HOPS: 21-22 IBU of East Kent Goldings pellets at 60 min, for example 1.0 oz EKG at 6.2% AA - use a brewing calculator to adjust the hops for the specific AA% of the hops you receive
- YEAST: Wyeast 1728, Imperial Tartan, or Omega OYL-015 Scottish Ale (*NOT* WL WLP028)
- PROCESS:
 - Collect 6 gal of wort, and boil 60 min
 - Chill to 65°F
 - Pitch 250B viable cells
 - Ferment at 59-60°F controlled, and anytime after the first three days you can increase the ferment temp cap in one short of from time to time to as high as 73-74°F in order to keep the pace of fermentation going. Or you can just let it chug along at 59-60°F, which could take 2-3 weeks to reach terminal gravity
 - Bulk prime for 2.2 volumes and bottle condition when ready, and hold at 70°F for 3 weeks
 - Test one bottle
 - When carbonated, store bottles to cold condition in fridge for at least 2 weeks

The sparge method and strike/sparge water volumes will depend on your specific brewing system and its setup/calibration and your chosen methods, and techniques.

Note: this is not a traditional Scottish Heavy or Wee Heavy in terms of ingredients, but is a popular beer in the USA and does a nice job of taking inspiration from Scottish ales.