Recipe Type: Extract
Yeast: Wyeast Scotish
Batch Size (Gallons): 5.25
Original Gravity: 1.047
Final Gravity: 1.014
Boiling Time (Minutes): 40
Primary Fermentation (# of Days & Temp): 7 Days @ 68
Additional Fermentation: 3 weeks in Bottle or 1 week in keg @ 12psi
Secondary Fermentation (# of Days & Temp): 14 Days @ 68

70 Shilling Scotch Ale
First Brewed 11/23/2007

Grains
.06lbs Simpsons Peated
.50lbs Weyer C-Munich
.50lbs Weyer Carafoam
.12lbs Pauls Roasted Barley

Hops - Flavoring only, no finishing. 45 Minutes
1oz Kent Golding

DME
4lbs Plain Extra Light
1lbs Light Laaglander - For residule Sweetness.

Yeast
Wyeast Scotish

Other
1tspn Irish Moss - Last 15 minutes of boil

Details
Steap grains for 30 minutes @ 155-157degrees
Add extract and bring to boil.
After boil is equalized, add hops and boil aditional 45 minutes.

Est ABV%: 4.0-4.5

Keg or bottle after fermentation and clearification. Allow 2 weeks at least to mature. Although, shorter time at room temp can be rewarding.

At the right time, you have this.