Scottish Ale

Classification: Scottish ale, all-grain

Source: John Richardson (shrink1@bham.mindspring.com), r.c.b., 6/14/96

Ingredients:

10.00 lb. British Pale Grain M&F
2.00 oz. Roast Barley
2/3 ounce Kent Goldings hops (5.7% alpha, 60 minute boil)
Wyeast #1728 (Scottish ale)

Procedure:

Strike Water: 2.53 gallons of water at 152F. First Mash Temperature: 152F. 1 1/4 hour mash. Mash-out 168 for 10 minutes. Pitched with 1/2 gal. starter. Fermentation had begun within ~2 hours Racked to secondary after 3 days - fined with Polyclar Bottled two weeks later.

Specifics:

OG: 1.050
FG: 1.014