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Old 09-07-2007, 11:43 PM   #1
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

Recipe Type: Extract   
Yeast: WLP028 Edinburgh Ale   
Yeast Starter: Yes; At least 1/2 Gallon   
Additional Yeast or Yeast Starter: No but couldn't hurt   
Batch Size (Gallons): 5.5   
Original Gravity: 1.089   
Final Gravity: 1.021 - 1.025   
IBU: 17.1   
Boiling Time (Minutes): 75   
Color: 21.9 SRM   
Primary Fermentation (# of Days & Temp): 21 Days   
Secondary Fermentation (# of Days & Temp): 5 - 6 Months   

Highlands Scotch Ale

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.5 Wort Size (Gal): 2.00
Total Extract (Lbs): 10.31
Anticipated OG: 1.089 Plato: 21.43
Anticipated SRM: 21.9
Anticipated IBU: 17.1
Wort Boil Time: 75 Minutes


% Amount Name Origin Potential SRM
87.3 9.00 lbs. Muntons DME - Light England 1.046 5
9.7 1.00 lbs. Crystal 55L Great Britian 1.034 55
2.4 0.25 lbs. Chocolate Malt Great Britain 1.034 47
0.6 0.06 lbs. Black Patent Malt Great Britain 1.027 525


Amount Name Form Alpha IBU Boil Time
1.50 oz. Goldings - E.K. Whole 4.75 17.1 60 min.


White Labs WLP028 Edinburgh Ale

As you can see this is a very slightly hopped recipe; the end result is wonderfully malty.

I kegged this and carbed it at 12psi (55 deg) and after 2 weeks it is perfect; one of the best beers I have made to date.
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

i_heart_hops Likes This 
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Old 04-29-2015, 01:55 AM   #2
Apr 2015
, Illinois
Posts: 4


I know this is an old thread, but I just found this recipe, looks pretty good!
Quick question of right now, I only have 1 secondary, so as to not tie it up for months, could this just be in the secondary for a few weeks and then finish conditioning in bottles??
And on that note, I am not at a kegging point yet either (no room to keep kegs or have a keggerator, maybe in my next life!) so would I need to add a sugar to the bottles for carbonation?

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