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Lair Scottish and Irish Ale No. 47

To scale recipe, enter new target batch size:

gal

Scottish and Irish Ale

Scottish and Irish Ale

Original Gravity (SG):

1.055

Batch Size (gal):

5.0

Final Gravity (SG):

1.017

Boil Volume (gal):

3.0

Strength (% ABW):

3.94

Time (weeks):

6

Color (SRM):

26

Bitterness (IBU):

20

Calories (Cals/12oz):

183


Recipe Description:

This recipe is designed to make a moderately strong Scottish and Irish Ale that is dark amber in color. Fermentables include Crystal Malt 120 L, Special B Malt, Flaked Oats, and Belgian Candi Sugar (clear). It uses English hops dosed for hop-malt balance, with additions for bittering only. The Scottish Ale yeast is well-suited for the style, and can provide estery hints with warmer fermentation temperatures.


INGREDIENTS

Fermentables :

5.5 lbs of Extra Light Dry Malt Extract

0.75 lbs of Crystal Malt 120 L

0.25 lbs of Special B Malt

0.5 lbs Flaked Oats

0.5 lbs of Belgian Candi Sugar (clear)

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

2 oz for 60 min. (bittering)

Yeast :

Wyeast 1728 Scottish Ale - 1 packet

Water :

5.5 gal


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Belgian Candi Sugar (clear) at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

55 - 60 °F.