12.5 # Maris Otter malt
.5 # Victory malt
.5 # Crystal 80 malt
1.0 # Crystal – Dark – Durst 90 L
.5 # Black Patent malt
9 oz. Roast Barley
.5 # Flaked Barley
2 oz. Glacier pellets 5 % AA
Additives: 1 TBS. pH stabilizer – adjust water to alkaline
1 tsp. yeast nutrient – 1 tsp. Irish Moss to boil
Mash 5 gal. 41 oz. water at 165F in tun add grains to 154F
Stir @ 5 min. @ 30 min. @ 50 min.
75 min. rest to 152-150F Iodine test
2 gal. boiling water mash-out at 166F 5 min.
Sparge continuous 3.5 gal. water collect 7.5 gal. wort
Boil 90 min.
Hops First addition 1 oz @ 45 min
Second 1 oz @ 60 min
O.G. 1.066 F.G. 1.020 Plato 16.5/5 28 IBU’s
Rest 20 min.-chill to fermenter – oxygenate Pitch @ 64F
Yeast two XL1728 Scottish Ale smak paks
Fermentation Blow-off pops by
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Rack to Secondary after 10 days ___________________________
Put in fridge 7 days later _________________________________
Keg after 7 days_______________________
Notes _______________________________________________
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