noodledancer77
Well-Known Member
I found this recipe for scotch ale in the recipe's database. I like the looks of it, but the corn syrup caught my eye. it calls for 7lbs. of amber extract and .25lbs of corn syrup. I have read a few threads on here about corn syrup and in general i get the idea that most folks frown on it's use. Is this here for flavor, or just a way to increase the fermentable sugars? Thanks for the help. I'm brewing this beer this week, so hope to resolve this soon.
Recipe Type: Extract
Yeast: Edinburgh Scottish Ale 028
Batch Size (Gallons): 5.25
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 24.6
Boiling Time (Minutes): 90
Color: Dark
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Very malty
Bring at least 2 1/2 gallons of water to 155 degrees and turn off the heat
Put the crushed grains in the grain bag:1/2 LB. Crystal 60L,1/2 LB.Carapils,1/8 LB. Black roasted barley,1/4 LB. Peated Malt,1/8 LB. Chocalate Malt
1/2 LB. Maris Otter
Soak the grains in the hot water for 15 minutes.Lift the grain bag in and out of the water as if it were a teabag.
After soaking the grains,lift the grain bag out of the water,once the bag has dripped almost all of the water out,
discard the grains and return to heat untill boiling.
Turn off the heat once again and move the stockpot to a cool burner.Add the malt extract 7LBS. Amber Extract,1/4 LB.Corn syrup
Stir constantly while adding to dissolve the malt extract.Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 90 minutes:1 OZ. Progress
After the 60 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.Pour the wort
in the fermenter and add as much water needed to the 5 gallon line.Check the gravity, it should be :1.054.Finishing gravity
should be :1.014
Recipe Type: Extract
Yeast: Edinburgh Scottish Ale 028
Batch Size (Gallons): 5.25
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 24.6
Boiling Time (Minutes): 90
Color: Dark
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Very malty
Bring at least 2 1/2 gallons of water to 155 degrees and turn off the heat
Put the crushed grains in the grain bag:1/2 LB. Crystal 60L,1/2 LB.Carapils,1/8 LB. Black roasted barley,1/4 LB. Peated Malt,1/8 LB. Chocalate Malt
1/2 LB. Maris Otter
Soak the grains in the hot water for 15 minutes.Lift the grain bag in and out of the water as if it were a teabag.
After soaking the grains,lift the grain bag out of the water,once the bag has dripped almost all of the water out,
discard the grains and return to heat untill boiling.
Turn off the heat once again and move the stockpot to a cool burner.Add the malt extract 7LBS. Amber Extract,1/4 LB.Corn syrup
Stir constantly while adding to dissolve the malt extract.Return to a boil,once its a controlled boil.add the bittering hops
and set the timer for 90 minutes:1 OZ. Progress
After the 60 min has passed put the pot in the tub with ice and water,rapidly cool the wort to 80-85 degrees.Pour the wort
in the fermenter and add as much water needed to the 5 gallon line.Check the gravity, it should be :1.054.Finishing gravity
should be :1.014
