Scottish Ale

Comments and/or suggestions gladly accepted, since this is only my
4th batch. I keep learning with each batch!
Many thanks to Robert at Big Daddy's Homebrew in Denton TX.

Brewer: Jim Bunch Email: jrbunch@earthlink.net
URL: http://www.earthlink.net/~jrbunch
Beer: Scottish Ale Style: -
Type: Extract w/grain Size: 5 gallons
Color:
31 HCU (~16 SRM)
Bitterness: 16 IBU
OG: 1.077 FG: 1.010
Alcohol: 8.7% v/v (6.8% w/w)
Grain: .5 lb. British crystal 50-60L
Steep: Cracked grain, bagged, placed in water while cold then removed just prior to water boiling.
Boil: 60 minutes SG 1.129 3 gallons
9 lb. Amber malt extract
1 lb. Corn sugar
Hops: 1 oz. Cascade (6% AA, 45 min.)
1 oz. Mt. Hood (4.5% AA, 45 min.)
Yeast: Used 1728 Yeast Scottish Ale. Made starter from "smack sack" following directions on the package.
Log: Brewed on: 8/5 (Specific gravity 1.066)
Primary fermentation in water bath (approx 76 degrees)
Racked to secondary on: 8/9 (Specific gravity of 1.010)
Bottled on: 8/16
Carbonation: Primed with 1-1/4 cup light DME. Boiled for 15 minutes then cooled
to 75 degrees in an ice-water bath.
Tasting: Tasted good at all stages, beer is better once aged in the bottle for
at least 3 weeks. Seems to get better with age.

Recipe posted 08/09/97.