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Old 03-11-2008, 04:45 PM   #1
Deofol
 
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Nov 2007
Posts: 93
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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

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

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

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

Yeast
Wyeast Scotish

Other
1tspn Irish Moss - Last 15 minutes of boil

Details
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
dangerbrew
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Dec 2008
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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.
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