Recipe Type: Extract
Yeast: WLP028 Edinburgh Ale
Yeast Starter: Yes; At least 1/2 Gallon
Additional Yeast or Yeast Starter: No but couldn't hurt
Batch Size (Gallons): 5.5
Original Gravity: 1.089
Final Gravity: 1.021 - 1.025
IBU: 17.1
Boiling Time (Minutes): 75
Color: 21.9 SRM
Primary Fermentation (# of Days & Temp): 21 Days
Secondary Fermentation (# of Days & Temp): 5 - 6 Months

Highlands Scotch Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.5 Wort Size (Gal): 2.00
Total Extract (Lbs): 10.31
Anticipated OG: 1.089 Plato: 21.43
Anticipated SRM: 21.9
Anticipated IBU: 17.1
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.3 9.00 lbs. Muntons DME - Light England 1.046 5
9.7 1.00 lbs. Crystal 55L Great Britian 1.034 55
2.4 0.25 lbs. Chocolate Malt Great Britain 1.034 47
0.6 0.06 lbs. Black Patent Malt Great Britain 1.027 525


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 4.75 17.1 60 min.


Yeast
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White Labs WLP028 Edinburgh Ale



As you can see this is a very slightly hopped recipe; the end result is wonderfully malty.

I kegged this and carbed it at 12psi (55 deg) and after 2 weeks it is perfect; one of the best beers I have made to date.