SCOTTISH ALE EXPORT

Source: TODD HOLM
Recipe added: 11/07/97
Email: HOLMIMD@AOL.COM

I LET THE BOTTLES CONDITION FOR 10 DAYS BEFORE TASTING, I COULD NOT RESIST ANY LONGER. IT HAD A VERY SUTTLE HINT OF A SMOKE FLAVOR TO IT AND MAY WANT TO BOOST THE PEATED MALT TO 1/3 OF A POUND. OTHER THAN THAT, I AS WELL AS FRIENDS LIKED IT VERY MUCH AND WILL KEEP THIS RECIPE AS A HOUSE FAVORITE. LET ME KNOW HOW YOU LIKE IT.....

Specifics

Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.046@60
Finishing Gravity: 1.010@60
Time in Boil: 75 MIN
Primary Fermentation: 5 DAYS @ 68
Secondary Fermentation: UNTIL GRAVITY WAS CONSISTANT

Ingredients:

Procedure:

I DID A 25 MIN PROTEIN REST AT 122 MASHED AT 155 FOR ONE HOUR SPARGED WITH 170 WATER AS RUNNINGS WRE GOING INTO THE POT FOR THE FINAL BOIL, I RAN THEM THRU A FINE MESH COFFEE FILTER TO CATCH ANY LITTLE PARTICLES THAT MIGHT BE PRESENT. IT DID HELP ALOT. BOTTLED AND PRIMED WITH 1 1/4 CUP DME STORED IN A COOL AND DARK PLACE
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