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My current plan is: 5 gallons of UV pasteurized cider from a local cider mill + 1 packet champagne yeast + pectic enzyme until it stops bubbling... then rack it off the primary fermenter/yeast cake to a bottling bucket. Once it's in the bottling bucket, add 5 crushed campden tablets and up...

How did this come out? I love Scotch Ale and want to do a partial mash version but I don't have a way to boil enough water for a 10 gal batch. If I cut it down in half, should I also halve the hops amount?

EDIT: Holy cow, I just realized how dumb I am. I re-read my receipt and there were no oats at all - the oats were present in the extract w/ specialty grains recipe that the LHBS initially began preparing for me until I noticed that there was only 1 lb of grains present and said, "Wait, is this...

What do you mean by "base malt"? What is normally used? eep. I was told to get all of the liquid out of the grains possible by a friend. Why shouldn't you? not yet

Since it's so dark, I guess I'll just call it dunkelweizen :) 1 lb oats 2 lb wheat 3 lb dry wheat malt extract 1 oz hallertau hops @ 60m 1 pkg White Labs hefeweizen yeast Mashed the grains @ 155 degrees in 2 gallons of water for about 90 minutes, then removed the bag, let it drain and squeezed...