European-Style Scotch Ale

Title:
European-Style Scotch Ale

Yield:
5 Servings

Categories:
Beer,
Brewing




Ingredients:





     3 lb British 2-row grain --


          Crushed


 3 1/3 lb Malt extract (amber


          Unhopped)


     1 lb Brown sugar


     1 lb Crystal malt grain


     4 oz Chocolate malt grain


     1 oz Northern brewer (45 min)


   1/2 oz Northern brewer (15 min)


     1 oz Fuggles (5 min)


          Whitbread ale yeast






 Bring 1 1/2 gal water to 160 degrees and stir in crushed grains. Keep the


 mash temp between 148-152 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 1-2 gal water to 135-150 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 oz northern brewer


 hops and boil for 45 min.  Add 1/2 oz 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. 1050-1055 F.G. 1012-1016


 


 Recipe By     : Jaspers


 


 From:


 


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