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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 7:58 pm Post subject: Spicy Scotch Ale |
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Brewing Method: Extract
Yeast: 1 pkg Geordie Ale Yeast
Yeast Starter:
Batch Size: 5 US GAL
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 45 minutes
Primary Fermentation: about 1 week
Secondary Fermentation:
Additional Fermentation: 2-3 weeks at room temp.
Grain Bill:
3 1/5 lbs Geordie Scottish Export kit
4 lbs pale malt extract (any brand)
1 Jalapino pepper
1 Anahiem pepper
Hop Bill:
1/2 oz N. Brewer in the last 5 minutes of boil
Mash Schedule:
Brewers Notes:
Roast & mince the peppers. Boil the extracts for 40 minutes.
Add the peppers & hops, boil for 5 more minutes.
Remove from heat & cover for 15 minutes. Pitch yeast when cool.
Lost 1/2 of my notes so I don't have gravities or alcohol content.
It's spicy but not overpowering |
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