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Old 04-11-2012, 01:17 PM   #1
cycling-obsession
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Join Date: Nov 2011
Location: West DEs Moines
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Default All-Grain - Lucky Scott

Recipe Type: All Grain
Yeast: Wyeast 1728
Yeast Starter: 1 Liter
Batch Size (Gallons): 10
Original Gravity: 1.060
Final Gravity: 1.015
Boiling Time (Minutes): 60
Color: Orange
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 6
Tasting Notes: Smooth and not too hoppy. Exactly what I was shooting for

I have brewed this twice now and kegged it both times. It doesn't last very long so it is a neighborhood favorite.
16 lbs Marris Otter
1lbs Crystal (20l)
1lbs Crystal (80l)
.75 Lbs Crystal (120l)

Dough in :
104 - 30 minutes
Steep:
156 - 60 minutes
Mash:
170 - 30 minutes (add 5 more gal at 170 to mash tun)

2oz UK kent golding (leaf) 60 minutes
1oz Northern (leaf) 30 minutes
1oz Northern (leaf) 10 minutes

I always wash my yeast after the first racking (this beer is still made from the yeast of my first brew)

scottish.jpg  
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Last edited by cycling-obsession; 04-12-2012 at 03:03 PM.
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