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beesley
Site Admin
Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 7:57 pm Post subject: A Scottish Ale |
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Brewing Method: Extract
Yeast: wyeast scottish ale yeast
Yeast Starter:
Batch Size: 5 u.s. gallons
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains: 6.6lbs cooper's amber
Color: dark
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60min
Primary Fermentation: 6 days
Secondary Fermentation: 6days
Additional Fermentation:
Grain Bill:
1lb crystal 80L
.5lb chocolate malt
.5lb biscuit malt
.5lb wheat malt
3 cups oatmeal
6.6 lbs cooper's amber liquid malt extract
Hop Bill:
1 oz mt hood
2 oz cascade
Mash Schedule:
grains and oatmeal @155 for 60 min
sparge collecting first runnings to about 2 gallons
add malt extract, 1lb molasses and 2.5 gallons water
bring to boil
add 1.5 oz cascade@ 60min
add .5 mt hood @ 30 min
add 1 tblspn irish moss @ 15 min
add .5 mt hood @ 2 min
keep in primary for about a week
keep in secondary for about a week, dry hopping .5 cascades
bottle with 1 cup honey
Brewers Notes:
a bit over carbonated, maybe a little less honey and a little longer in secondary. takes a little time to taste good, but worth it. probably will try again. |
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