INGREDIENTS

INSTRUCTIONS

Add  1 teaspoon gypsum (Nashua water is very soft) to 2 1/2  gal  water.
Heat  to 165 degrees, add grains and dough in at 152 degrees.  Mash  for
for  75  minutes (152 to 148 degrees). Mash out with  3  quarts  boiling
water  (gives a temp of 160 degrees. Should be 165 degrees). Draw off  a
quart  and recirclate for a total of 10 times. Sparge with five  gallons
water  and 1 teaspoon gypsum at 168 degrees. (Gravity was only 1.055  so
decided to include 1 pound light M&F DME.) Bring to a boil. Add the  DME
and 1/2 pound dark brown sugar. At 15 minutes into the add 1 1/2  ounces of
Kent Goldings. (At 62 minutes, gravity was 1.070 and volume was  low, so
added  a  gallon of boiling water.) At 73  minutes,  add  1/2  ounce
Styrian  Goldings. At 90 minutes, start wort chilling.  After  chilling,
rack  to  carboy, aerate by gently sloshing the fermenter.  Pitch  rehy-
drated Whitbread ale yeast, slosh carboy again, install airlock. Looks
nice, malty smell and taste, noticeably alcoholic, a little harsh. It's
been  in the bottle a little over a week now and  is  starting  to smooth
out. I wish I had made more of this. I like the Scotch Ale style,
especially now that cool weather is coming. Original Gravity: 1.070
(estimated) Final Gravity: 1.019 Primary Ferment: 2 weeks
Recipe By     : Martin A. Lodahl
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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