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Old 01-24-2012, 03:40 PM   #1
DarkBrood
Recipes 
 
Aug 2010
Manchester, NH
Posts: 362
Liked 14 Times on 13 Posts


Recipe Type: Extract   
Yeast: S-33   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.3   
Original Gravity: 1.034   
Final Gravity: 1.009   
IBU: 16.6   
Boiling Time (Minutes): 60   
Color: 11   
Primary Fermentation (# of Days & Temp): 5 @ 72*F   
Additional Fermentation: 4+ weeks bottle conditioning   
Secondary Fermentation (# of Days & Temp): 9 @ 70*F   
Tasting Notes: Rich, thick, a balanced mix of yeast, hops, fruit, and malt with some smoke and peat.   

Brew Name: Startup Scottish Ale
Recipe Type: Extract with Specialty Grains
Yeast: SafBrew Ale DCL S-33
Batch Size (Gallons): 5.3
Original Gravity: 1.034
Final Gravity: 1.009
IBU: 16.6
Color: 11
ABV: 3.2%

Water:
-------------------------------------------------
Start Water: Poland Spring
Target Water: Edinburgh, Scotland
Added:
2.8 gm Gypsum
4.7 gm Epsom Salt
3.5 gm Baking Soda
0.6 gm Calcium Chloride
3.5 gm Chalk

Partial Mash Ingredients:
-------------------------------------------------
8.0 oz Caramel Crystal Malt 80L [80.0]
Steeped 30 min. at 120*F-->165*F

Boil Ingredients:
-------------------------------------------------
3.20 lb Northern Brewer Amber LME [14.0] (60 min.)
1.00 lb Briess Dark DME [20.0] (60 min.)
0.50 tsp Irish Moss (30 min.)

Hops:
-------------------------------------------------
0.38 oz Northern Brewer [10.3%] (60 min.)
0.38 oz Northern Brewer [10.3%] (30 min.)

Brewing Notes:
-------------------------------------------------
n/a

Fermentation:
-------------------------------------------------
Primary: 5 days at 72*F
Secondary: 9 days at 70*F
Bottled with 4 Munton's Carb Tabs per bottle.

Tasting Notes:
-------------------------------------------------
At 4 weeks in the bottle, rich, amber color, very clear/bright. Visibly active carbonation, light clingly

off-white head that re-forms. Scent is of light yeast and a fruity hoppiness. Excellent body with flavors

of smoky cherry and peat, slightly spicy with a rich and dry finish.



__________________
*** Brian Gibson ***
Recognized BJCP Beer Judge / Certified Beer Server (Cicerone Level I)
BREWER: Milly's Tavern & Stark Brewing Company
WRITER: http://BrewsAndStews.wordpress.com TWITTER @DarkBroodBrews
PHOTOGRAPHER: http://Brian-Gibson.FineArtAmerica.com

 
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