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:
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:
