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Old 08-10-2009, 04:42 AM   #1
mr_clean
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Default Extract - Scottish Ale 70 Shilling

Recipe Type: Extract
Yeast: Edinburgh Scottish Ale 028
Batch Size (Gallons): 5.25
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 24.6
Boiling Time (Minutes): 90
Color: Dark
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Very malty

Bring at least 2 1/2 gallons of water to 155 degrees and turn off the heat

Put the crushed grains in the grain bag:1/2 LB. Crystal 60L,1/2 LB.Carapils,1/8 LB. Black roasted barley,1/4 LB. Peated Malt,1/8 LB. Chocalate Malt
1/2 LB. Maris Otter
Soak the grains in the hot water for 15 minutes.Lift the grain bag in and out of the water as if it were a teabag.
After soaking the grains,lift the grain bag out of the water,once the bag has dripped almost all of the water out,
discard the grains and return to heat untill boiling.

Turn off the heat once again and move the stockpot to a cool burner.Add the malt extract 7LBS. Amber Extract,1/4 LB.Corn syrup

Stir constantly while adding to dissolve the malt extract.Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 90 minutes:1 OZ. Progress
After the 60 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.Pour the wort
in the fermenter and add as much water needed to the 5 gallon line.Check the gravity, it should be :1.054.Finishing gravity
should be :1.014

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Old 10-14-2009, 05:55 PM   #2
greeneyed
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Quote:
Originally Posted by mr_clean View Post
Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 90 minutes:1 OZ. Progress
After the 60 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.
should be :1.014
So 90 or 60 minute boil?
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Old 12-22-2009, 04:06 AM   #3
adixon3
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I think he means 60 not ninety because he starts the cool down @60 minutes

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Old 08-09-2010, 05:33 PM   #4
noodledancer77
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Do you add the corn syrup to increase the amount of fermentable sugar, or is that adding flavor somehow. Seems like a lot of purists frown on getting fermentable sugars from any other source than grain. I'm a newb, so just trying to understand it all.

Thanks, I'm gonna brew this recipe next.

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