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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:00 pm Post subject: Ricard's Scottish Ale |
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Brewing Method: Extract
Yeast: (2)Pkt's Munton & Fison (dry)
Yeast Starter:
Batch Size: 5 gal.
Original Gravity: 1.045
Final Gravity: 1.015
Alcohol Content: 3.9 %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 45 min.
Primary Fermentation: 4.5 days @ 74 deg.f
Secondary Fermentation: 24 hrs for clearing (no clearing agents used)
Additional Fermentation:
Grain Bill:
3.3 lbs (1 can) Plain Light Extract
2 lbs Light DME
1 lb Crystal malt 20L
Hop Bill:
4 oz Cascade whole flower
2 oz Cascade pellets
Mash Schedule:
soak crystal malt in small pot for 20 min. @ <160 deg.f then sparge into brew kettle then...
Brewers Notes:
...add 1-2 gal water to brew kettle
add extract & turn heat on full
when boil begins add 2 oz Cascade whole flowers & DME and start 45 min. timer
after 44 min. 2 oz add whole hops
at 45 min. add 2 oz hop pellets & turn heat off
let sit for 10 min. (covered)
sparge into sanitized primary fermenter
top-off w/ cold water to 5 gal. |
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