|
|
As Seen In |
Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 8, Scottish & Irish AleScottish Export Aleby Brian Vessa and Bruce Brode, Venice, CA. For 7.5 gallons: Grains: 13.88 lbs. English pale malt (92%). 8 oz. Scottish Dark Carastan 37 L. malt (3.6%). 6.88 oz. Scottish Caramel 80 L. malt (3.1%). .36 oz. Roast Barley (1.5%). Hops: 34 grams Kent Goldings pellets, 5.3% A.A., boiled 60 min., calculated to yield 17 IBU. Yeast: Wyeast #1056 American Ale, in 1.5 quart starter. Water: Vending machine purified water. Procedure: Mash at 121 F. for 25 min., 150 F. for 120 min., 172 F. for 45 min. Total boil time 80 min. Two-stage ferment at local November ambient temperature for 6 weeks. O.G. 1.050, F.G. 1.006. Back to The Roost || Brew Recipes || Brews & News |
