Name: European-Style Scotch Ale
Ingredients: 3 lb British 2-row grain --; Crushed; 3 1/3 lb Malt extract (amber; Unhopped); 1 lb Brown sugar; 1 lb Crystal malt grain; 4 oz Chocolate malt grain; 1 oz Northern brewer (45 min); 1/2 oz Northern brewer (15 min); 1 oz Fuggles (5 min); Whitbread ale yeast

If we would therefore behave like good soldiers of Jesus Christ, we must be always on our guard, and never pretend to lay down our spiritual weapons of prayer and watching, till our warfare is ended by death; for if we do, our spiritual foe will quickly prevail against us. What if he has left us? It is only for a season; yet in a little while, and, like a roaring lion, with double fury, he will break out upon us again. Satan is such a evil enemy, that he seldom leaves us after the first attack. As he followed our blessed Lord with one temptation after another, so will he treat the Lord's servants. And the reason why he sometimes does not renew his attacks, is because God knows our weaknesses and at times are unable to bear an attack. Sometimes the pause in the temptations come because our adversary thinks it is better to assault us at a more convenient season.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains	European	Beer, Brewing	5	Servings

INGREDIENTS

3	lb	British 2-row grain —
		Crushed
3 1/3	lb	Malt extract (amber
		Unhopped)
1	lb	Brown sugar
1	lb	Crystal malt grain
4	oz	Chocolate malt grain
1	oz	Northern brewer (45 min)
1/2	oz	Northern brewer (15 min)
1	oz	Fuggles (5 min)
		Whitbread ale yeast

INSTRUCTIONS

Bring 1 1/2 gal water to 160 degrees and stir in crushed grains. Keep the
mash temp between 148-152 for 1 hr.  Best way is to place covered brewing
kettle in 140 degree oven.  Stir twice while mashing.
Test the mash conversion by placing drop of mash onto white plate, then
place a drop of iodine into the solution.  If solution turns purple/black
you must continue the mash until the solution is clear when the iodine is
added.
Pour mash thru a strainer, allowing the wort to flow thru into your brew
pot. Bring 1-2 gal water to 135-150 degrees. Slowly sparge the grains with
sparge water until it runs clear. The sparge water will become part of the
boil. At this point you will continue as usual.
Dissolve malt extract and brown sugar into wort, add 1 oz northern brewer
hops and boil for 45 min.  Add 1/2 oz plug and boil for 15 min more.  For
the last 5 min of the boil, add the fuggles pellets. Cool the wort and
bring volume up to 5 gal. Pitching temp: 80 or less
O.G. 1050-1055 F.G. 1012-1016
Recipe By     : Jaspers
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God makes it, we mess it”