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Making hot scotchies!
The origins of hot scotchies is rather sketchy, but according to Ray Daniels | Jim Parker “Brown Ale” – he says the late Russell Scherer is often credited with introducing it to the craft-brewing scene. Jim learned about hot scotchies from Artie Tafoya on a very cold, snowy day when he was brewing at the Hubcap Brewery in Vail, Colorado. The process is very simple. once you have recirculated and clarified your wort, draw off some of the first runnings, add the scotch, and drink. The rich malt sugar of the wort combines wonderfully with the whisky to make a delicious warm drink that gives you a nice energy boost during a brew day. It’s said that a hot scotchie at the beginning of the lauter can help prevent stuck mashes – or at least make them easier to cope with when they occur.
Ray Daniels | Jim Parker “Brown Ale”, Classic Beer Style Series