Original Gravity: 1.0652 Final Gravity: 1.0163 Alcohol by Volume: 6.402%
Scottish ales being mostly malt driven are usually light on the hops and will have some sweetness. This is a stronger drier version although the malt sweetness still dominates. Slightly more hops and alcohol are present in this "Export" style.
6.6 lbs. Amber Liquid Malt Extract
2 lb. British Pale Grain (cracked)
1/2 lb. British Crystal (cracked)
1/2 lb. Victory Grain (cracked)
1/2 lb. Cara Pils Grain (cracked)
1 1/2 oz. Fuggles Hop
1/2 oz. Fuggles Hop
1 tsp. Gypsum
1 pkg. WLP028 Edinburgh Scottish Ale Yeast
4 oz. Crown Caps (approx. 55 caps)
5 oz. Priming Sugar (approx. 3/4 cup)
Dissolve gypsum in 1 gal. water which will be used for mash. Mash all grains at 160oF for 60 min. Sparge with one gal. water at 170oF to make 2 gal. Add malt &1 1/2 oz. Fuggles Hop. Boil for 60 min. Add final 1/2 oz. Fuggles Hops after boil has stopped. Let steep for 5 min. Strain into fermenter filled with 3 gal. ice cold water. Pitch yeast when cooled to 80oF or lower.
Yields 5 gal.