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amcqueen

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4/4/12
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Aveley
Hi all,

Just wanted to get your feedback. Ive been toying on Ian's spreadsheet and also researching through some books on a Scottish Ale. The recipe thus far...

Light Dry Malt Extract: 2.25kg
Amber 50: 450g
Caramalt: 220g
Dark Crystal: 150g

Challenger 25g at 30 mins
Challenger 14g at 15 mins
Fuggles 15g at 5 mins

Yeast: Wyeast 1728

21 litres

Ferment at 20c

Suggestions welcome :kooi:
 

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