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Old 03-11-2008, 04:45 PM   #1
Deofol's Avatar
Nov 2007
Posts: 93
Liked 3 Times on 3 Posts

Recipe Type: Extract   
Yeast: Wyeast Scotish   
Batch Size (Gallons): 5.25   
Original Gravity: 1.047   
Final Gravity: 1.014   
Boiling Time (Minutes): 40   
Primary Fermentation (# of Days & Temp): 7 Days @ 68   
Additional Fermentation: 3 weeks in Bottle or 1 week in keg @ 12psi   
Secondary Fermentation (# of Days & Temp): 14 Days @ 68   

70 Shilling Scotch Ale
First Brewed 11/23/2007

.06lbs Simpsons Peated
.50lbs Weyer C-Munich
.50lbs Weyer Carafoam
.12lbs Pauls Roasted Barley

Hops - Flavoring only, no finishing. 45 Minutes
1oz Kent Golding

4lbs Plain Extra Light
1lbs Light Laaglander - For residule Sweetness.

Wyeast Scotish

1tspn Irish Moss - Last 15 minutes of boil

Steap grains for 30 minutes @ 155-157degrees
Add extract and bring to boil.
After boil is equalized, add hops and boil aditional 45 minutes.

Est ABV%: 4.0-4.5

Keg or bottle after fermentation and clearification. Allow 2 weeks at least to mature. Although, shorter time at room temp can be rewarding.

At the right time, you have this.

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Old 02-15-2009, 11:30 PM   #2
Dec 2008
At work, getting paid to surf homebrewtalk...
Posts: 313
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Can you possibly post some remarks as to how this came out? I'm interested about the overall flavor, texture, etc. as I'm planning on brewing a scotch myself pretty soon.
On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

President and proud member of The Fairmont Homebrewers Club

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