Scottish Brown Ale

* 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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