Recipe Type: Extract
Yeast: Wyeast 1728 Scottish Ale
Yeast Starter: 1000mL
Batch Size (Gallons): 5
Original Gravity: 1.081
Final Gravity: 1.016
IBU: 46.8
Boiling Time (Minutes): 60
Color: 21.23 SRM
Primary Fermentation (# of Days & Temp): 21 days @72F
Tasting Notes: This is a great recipe. Very sweet, mapley, nutty, roasty flavor.

This is the only extract recipe of mine that I still do. I've converted all of my old recipes over to all-grain, but this was so good I didn't want to touch it. It's a family favorite, even for non-beer drinkers. I wasn't sure about the yeast since it's an English beer, but it worked out great. Has a slight alcohol warmth, so it's a great winter beer. Alcohol flavor settles out with plenty of age (which this beer needs anyways to hit it's full potential).


Fermentables:
2.25 lbs. Dry Extra Light Extract
1 lbs. German Light Munich
.5 lbs. American Caramel 40°L
.5 lbs. Crystal Malt 20°L
.5 lbs. American Chocolate Malt
6.6 lbs. Liquid Light Extract Late Edition

Adjuncts:
.6875 lbs. Maple Syrup boiled <1 min.
1 teaspoons Irish Moss boiled 15 min.

Hops:
1 oz. Saaz (Pellets, 5.8 %AA) boiled 60 min.
.75 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 60 min.
.75 oz. Cascade (Pellets, 3.5 %AA) boiled 60 min.

Yeast:
WYeast 1728 Scottish Ale 1000ml Starter


Steep grains in 4.8qts of water@154F for 45minutes. Rinse with 3.6qts of 170F water. Add enough water to make 4 gallons. Boil for 60 minutes adding hops and DME at the beginning of boil. Add LME at the last 15 minutes of boil. Add Maple Syrup in the last minute of boil. Cool wort and add water to make 5 gallons. Aerate and Ferment at 72 degrees.

This needs to be aged for awhile before it really hits it's peak. I have so much in my cellar that I'm able to age new batches for 9 months to a year. It's not absolutely necessary to age for that long, but at least a few months will be needed to get rid of the alcohol flavor left over from high fermentation temps. After 3 months = good. After 6 months = great After 1 year = amazing.