Scottish Export - Beer Recipe Kit

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 Next Generation

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 170^oF 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 80^oF or lower.

Yields 5 gal.

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