*  Exported from  MasterCook  *
 
                             SCOTTISH BROWN ALE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beverages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 gallons
  
 
 
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