mtbaesl
Well-Known Member
- 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
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
