6.56 % ABV How is this calculated?
6 lbs light LME
2 lbs Rauch (smoked) malt
2 lbs Munich I malt
2.5 lbs Crystal malt
.25 lbs chocolate malt
2 oz Columbus hop pellets
1 oz Northern Brewer hop pellets
1 pouch Wyeast 1728 Scottish Ale yeast
1 tsp irish moss
3/4 cup corn sugar (priming)
Bring 4 gallons water to 150°, then steep grains for 45 minutes between 150° and 175°.
Disolve LME and bring to a boil.
Add 2oz Columbus hops and boil for 40 minutes.
Add 1oz Northern Brewer hops and continue boil for 15 additional minutes.
Add 1 tsp irish moss and boil 5 minutes more.
Cool to at least 90°, then transfer to primary. Add enough water to make 5 gallons.
Ferment in primary for 1 week, then transfer to secondary for 3 weeks.
Bottle, and store 2 weeks before enjoying.
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