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Scottish Brown Ale
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| Categories: |
Beverages |
| Description: | 4 1/2 lb Light Dry Malt; 2.1 k 8 oz Crystal Malt; 227 grams 2 oz Munich Malt; 57 grams 3 1/2 oz Crushed Chocolate Malt; add -to mash; 99 grams 8 oz Dark brown sugar; 227 g 4 oz 100% Dextrin Powder; 113 g 1/2 ts Gypsum 3/4 ts -Salt 2 oz Bittering hops; Fuggle or -Willamette; 57 grams 1 oz Aromatic hops; Northern -Brewer dry hops ; 28 g -Water to 5 US gallons -or 19 litres water 3/4 c Corn sugar; for primimg 1/2 oz Ale yeast; 14 grams Starting Specific Gravity: 1.047 Final Specific Gravity: 1.015 Alcohol by vol 5% If your recipe contains Munich or Crystal Malt, place the cracked or ground grain in a kitchen pan, cover with water, heat to approximately 150F (66 C), cover & let stand (either on the stove top or in the oven) 45 minutes to 1 hour before you're actually ready to start to work. Place a colander over your boiling kettle (pot) & pour in the grain, letting the |
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