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Old 07-03-2008, 01:11 AM   #1
mtbaesl
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Default Extract - MacCol Scottish Ale

Recipe Type: Extract
Yeast: WY1728
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.012
Boiling Time (Minutes): 60
Color: Amber
Primary Fermentation (# of Days & Temp): 10 days @ 70F
Secondary Fermentation (# of Days & Temp): 14 days @ 70F

Here's a recipe that I came up with that turned out really well, thought I'd share it with you guys.

MacCol Scottish Ale

5 gallons

5lbs M&F light DME
1/2 lb crystal 40L
1/2 lb crystal 120L
1/4 lb pale malt - toasted 15 min @ 350 F
1/2 lb brown sugar
1.5 oz Kent Goldings (7.5 HBU) 60 min
0.5 oz Kent Goldings - 5 min
1/2 tsp Irish Moss
Wyeast 1728 Scottish Ale Yeast
3/4 cup corn sugar - bottling

O.G. - 1.046
F.G. - 1.012

It came out with a nice amber color, and with just a hint of the toasted pale malt. Low hop character, nice and malty. I thought it came out pretty true to style. Enjoy!

Mark

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Old 07-04-2008, 07:36 PM   #2
eschatz
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sound great, i'm looking for a great scottish ale recipe, but i have hard time making it work with extract.

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