Wyeast 1098 Brit Ale Batch Size (Gallons):
5 Original Gravity:
1.052 Final Gravity:
14 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
7 days at 64 degrees Secondary Fermentation (# of Days & Temp):
14 days at 60 degrees Tasting Notes:
the initial tasting going into primary was pretty malty.
this is my first brew!
this is a recipe i got out of a recent zymurgy magazine. it was a gabf gold medal winning scottish ale brewed by jeff niggemeyer. he called it "barking dog scottish ale".
these are the ingredients i used. i followed his recipe exactly (except i added a handful of oats)....
7.25 lbs unhopped light male extract (i used 4 lbs mountmellick and 3.25 lbs muntons)
4 oz weyermann smoked malt L 1.3-2.3
8 oz muntons dark crystal malt L 146-165
2 oz roasted barley
handful of oats
1.75 oz uk fuggles alpha 4.0%
wyeast 1098 brit ale
1/4 tsp irish moss
i steeped the grains at 154 degrees for 30 minutes in 2 gallons of spring water. over the course of the 30 minutes, the temperature dropped to 148 degrees. i killed the heat and sparged the grains with about 1/2 gallon of 170 degree water. i added the liquid malt extract and stirred it in well. cranked up the heat. i didn't get a hot break until i added the hops. i boiled for 60 minutes and then transferred into an ice bath for 15 minutes. i added about a 1/2 gallon of refrigerator cold water into the wort about 10 minutes into the cooling process. i transferred the wort into the primary adding refrigerator cold water until i got to 5 gallons.
i'll update the thread with photos and info as the process goes.
thanks for looking.