Scottish brown ale
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Scottish brown ale
  Scottish    Beverages    Alcohol    Beer  
Last updated 6/12/2012 1:22:27 AM. Recipe ID 55087. Report a problem with this recipe.
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      Title: Scottish brown ale
 Categories: Beverages, Alcohol
      Yield: 1 Servings
  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 water collect in the pot below. Rinse
  through the grain with hot water, at least 130 degrees F (54 C) but
  no hotter than 170F (77 C) until a clear runoff is obtained. Discard
  the grain. The liquid becomes part of the boil. Thoroughly dissolve
  the following; Dry Malt, any sugar EXCEPT the priming sugar (used for
  bottling), Dextrin Powder, Gypsum and Salt in two or more gallons of
  water (as much as possible). Heat to a rolling boil. Stir in the
  Bittering Hops along with the Chocolate Malt and boil 30 minutes
  more, adding Aromatic Hops during the last two minutes. (If you are
  using hop pellets, you may 'dry hop', adding the pellets to the
  fermenter just proir to fermentation instead of putting them in the
  boiling kettle.) At the end of the boil, the wort should be cooled as
  quickly as possible to a temperature between 70 and 85 degrees F
  (21-27 C), so the yeast can be added.(If you wish measure starting
  specific gravity) Fermentation: Siphon your cooled wort into one or
  more sanitized glass jugs (or fermentors), filling no more than 2/3
  full. (Anne's note the total amount of liquid should be 5 American
  gallons.) Add the yeast, attach a airlock to each container and allow
  fermentation to proceed. In 5 to 7 days, when apparent yeast activity
  has ceased and it taste like dry, flat beer, you are ready to bottle.
  Siphon beer carefully into secondary container, do not disturb
  sediment. (Anne's note: if this is done TWICE, the second time a day
  or so later, there will be almost no sediment in the beer.) Boil
  priming sugar and stir in carefully. Siphon primed beer into clean
  bottles and cap (allow some headspace.) Check ales after week or two.
  (We've found that they are most drinkable after 3 weeks.) MAKES: 5 US

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Recipe ID 55087 (Apr 03, 2005)

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