60/- (May 2016) 
All Grain Recipe
Submitted By: tdub (Shared)
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| Brewer: Tom | |
| Batch Size: 5.50 gal | Style: Scottish Light 60/- ( 9A) |
| Boil Size: 7.51 gal | Style Guide: BJCP 2008 |
| Color: 12.5 SRM | Equipment: My All Grain (5.5 Gal) |
| Bitterness: 12.5 IBUs | Boil Time: 60 min |
| Est OG: 1.032 (8.2° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge, Drain |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 2.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 8.00 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 8.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
4 |
| 4.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 3.04 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
6 |
| 0.67 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 0.50 tsp |
Yeast Nutrient (Boil) (Boil 10 min) |
Misc |
9 |
| 2.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
10 |
Notes
Brewed November 2nd.
Pretty standard brewday. Did NOT attempt to carmalize wort through separete reduction.
Fermentation was done in a swamp cooler with ambient temps in the mid 60s.
It fermented out pretty quickly and was kegged after a week.
I did attempt to keg condition for 2 weeks.
It didn't quite have the carbination I wanted and so I put it on CO2 and forced carbed after that.This Recipe Has Not Been Rated
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