Sweet. What's your recipe if you don't mind?
No problem...Here you go
80 Schilling Ale
7.5lbs Pale Malt Extract Syrup
16 oz. Crystal 55 Malt
8 oz. Crystal 10 Malt
4 oz. Amber Malt
2 oz. Crystal 120 Malt
1 oz. Peat Malt
1 oz. Golding Hops (5.5% AA-60min) bittering
1/2 oz. Fuggle hops (4.5% AA-15min) flavoring
Scottish Ale Yeast (WLP028 Edingburgh Ale Yeast)
*Optional*
16 oz. Munich Malt (for more malt flavor)
8 oz. Flaked Barley (for creamier body)
Partial mash 3#6oz. of grain in 1.2gallons of water @148-152degF (strike at 156) for 45-60min
Sparge 1 1/2 gallon (175degF)
Stir in Malt Extract and bring to boil
After the "Hot Break" add the Bittering Hops and continue to boil
After 45 minutes add the Flavoring Hops and a teaspoon of Irish Moss (optional)
Boil for 15 more minutes then cool to 70 to 75degF
Transfer to Primary Fermenter with 3 gallons of water (we did full boil)
Pitch yeast
Aerate
Ferment between 65-75degF for 7 days or until fermentation is complete
Rack to secondary and age for 7 days
Bottle with 1 1/4 cups Light DME and age 2-4 weeks
We will be transfering to a 5gallon keg for our secondary then force carbonating at 30psi for 4 days...
O.G. 1.050-1.052
F.G. 1.012-1.016
4.8%-5.2% ABV
SRM=12.5
IBU=20
Our O.G. was 1.060 (it was a little off because of we added the optional Munich Malt and Flaked Barley)
Here's a picture timeline of our day...
Boiling up the water and hanging out in the back yard
Partial Mashing the Grains, we burnt the grain bag because it touched the pickup tube
Sparging....You never forget your first time...
The Master Brewchef hard at work helping chill down the wort...We had a 25ft 1/2" prechiller flowing into a 25ft 3/8" immersion chiller...My 2 year old son had fun shaking the prechiller in the icewater...
Our little yeasties after 18 hours on the stir plate...
Pitching the yeast into 73degF wort
And here it is hanging out in my closet at a cozy 74degF bubbling away
