First here's the recipe right now:
6lb 6oz Northern Brewer Pilsen LME
1lb British Crystal 50-60L
Batch size: 5.0 gallons
Original Gravity
1.048
Final Gravity
1.014
Color
9° SRM / 18° EBC
hops
boil 60 mins 1oz East Kent Goldings
Boil: 2.0 avg gallons for 60 minutes
Bitterness
10.1 IBU / 5 HBU
: Tinseth
BU:GU
0.21
yeast
Wyeast Scottish Ale (1728)
My questions:
I want to make this very traditional, are EKG a good choice? Would WL be a better yeast? How can I kettle caramelize it? Should I boil the wort after I take out the steeping grains for an extra 30m prior to adding LME? Or should I put in some of the LME and boil for 30m before I add the EKG? Should I not worry about the traditional channelization with a extract recipe?
Thanks!
6lb 6oz Northern Brewer Pilsen LME
1lb British Crystal 50-60L
Batch size: 5.0 gallons
Original Gravity
1.048
Final Gravity
1.014
Color
9° SRM / 18° EBC
hops
boil 60 mins 1oz East Kent Goldings
Boil: 2.0 avg gallons for 60 minutes
Bitterness
10.1 IBU / 5 HBU
: Tinseth
BU:GU
0.21
yeast
Wyeast Scottish Ale (1728)
My questions:
I want to make this very traditional, are EKG a good choice? Would WL be a better yeast? How can I kettle caramelize it? Should I boil the wort after I take out the steeping grains for an extra 30m prior to adding LME? Or should I put in some of the LME and boil for 30m before I add the EKG? Should I not worry about the traditional channelization with a extract recipe?
Thanks!