| SCOTTISH ALE SG 1.052 FG 1.017 6.6 lbs. Northwestern Gold Malt Extract 2 lbs. Light Munich 1 lb. Crystal 40 l. 4 oz. Torrified Wheat 3 oz. Chocolate 1 oz. Kent Goldings ( 60 min. ) 1 oz. Fuggle ( 15 min. ) 2 tsp. Irish Moss 1728 Scottish Ale Yeast 5 oz. Priming sugar Crack and steep (mash)grains 45 mins. At 155°- 165° in 1Gal. of Good water. Place a colander over 4-5 gal. Kettle (cheese cloth lining in colander recommended) Sparge (rinse) with 1 gal. Of hot water (170°) allow to drain for 10 mins. And discard grains. Bring (wort) to a boil, remove from heat and add Extract stirring it in. Return to heat and add Hops as directed. (Watch the pot it will boil over as soon as you look away.) Boil time is 1 hour (standard). Remove from heat and cover kettle. Sanitize everything from here on. Cool kettle in sink full of ice or cold water. Add 2 gallons of cold water to primary fermenter and pour the wort in, splashing is good, helps aerate and bring the temperature down. Top up to 5 gallons with more cold water. Temperature should be 75° - 85° (take hydrometer reading and record) Add Yeast and stir in to aerate. Note: (Dry Yeast should be re-hydrated. Boil and cool 1 cup of water to 75°- 85° add yeast for 15 min. then stir to suspend cells.) Put lid and airlock on fermenter. Fill airlock ½ full of water. Ferment for 15 days at room temperature then transfer to secondary for 11 days. If airlock shows no sign of activity it should be done. Take hydrometer reading. Bottling: boil 1 cup of water and add 5 oz. Priming sugar, stirring bring back to a boil and shut off heat. Transfer beer into bottling bucket adding priming sugar syrup. (gently stir in, aeration is not good at this point.) Siphon into bottles and cap. (be sure to sanitize bottles and caps) Allow bottles to sit at room temperature for 2 weeks (bottle conditioning) for carbonation to take place, then move to a cool area. |
 | |  | |  |