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Old 04-03-2007, 04:22 PM   #1
Jan 2007
New York
Posts: 418

Recipe Type: Extract   
Yeast: Wyeast Scottish Ale   
Yeast Starter: 1L   
Batch Size (Gallons): 5   
Original Gravity: 1.045   
Final Gravity: 1.011   
IBU: 13   
Boiling Time (Minutes): 60   
Color: 17   
Primary Fermentation (# of Days & Temp): 9 days at 68deg   
Secondary Fermentation (# of Days & Temp): 2 weeks at 66deg   

Munton's Light DME--1lb
Munton's Extra Light DME--0.25lb
Munton's Dark LME--3.3lbs, late addition (15 min)
Crystal 55L--1lb, steeped
Caramel Wheat 63L--0.5lb, steeped
Cascade 6.0%--0.5oz, 60 min.
Mt Hood 4.2%--0.5 oz, 2 min.

1 tsp. gypsum at 60 min. 2 tsp. Irish moss at 30 min, 4 oz vanilla at priming, 1 cup lactose at priming, 1.5 cups DME at priming.
Nothing until I figure out if I can make it happen over in the UK.

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