Recipe - European-Style Scotch Ale

3 pound British 2row grain
Crushed
3 1/3 pound Malt extract (amber
Unhopped)
1 pound Brown sugar
1 pound Crystal malt grain
4 ounce Chocolate malt grain
1 ounce Northern brewer (45 min)
One half ounce Northern brewer (15 min)
1 ounce Fuggles (5 min)
Whitbread ale yeast

Bring 1 One half gal water to 160 degrees and stir in crushed grains. Keep the
mash temp between 148152 for 1 hr. Best way is to place covered brewing
kettle in 140 degree oven. Stir twice while mashing.

Test the mash conversion by placing drop of mash onto white plate, then
place a drop of iodine into the solution. If solution turns purple/black
you must continue the mash until the solution is clear when the iodine is
added.

Pour mash thru a strainer, allowing the wort to flow thru into your brew
pot. Bring 12 gal water to 135150 degrees. Slowly sparge the grains with
sparge water until it runs clear. The sparge water will become part of the
boil. At this point you will continue as usual.

Dissolve malt extract and brown sugar into wort, add 1 ounce northern brewer
hops and boil for 45 min. Add One half ounce plug and boil for 15 min more. For
the last 5 min of the boil, add the fuggles pellets. Cool the wort and
bring volume up to 5 gal. Pitching temp: 80 or less

O.G. 10501055 F.G. 10121016

Recipe By : Jaspers

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip