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BBB - Scottish Ale - Partial Mash

Brown Box Beer
$52.66
$52.66
$35.28
(You save $17.38)

What makes Brown Box Beer kits different from all the rest is that they are hand built with the freshest ingredients at the time of order.

Beer Style: Scottish ale

Recipe Type: Partial Mash
Yield: 5 US gallons

 

Ingredients Included:

2 lb Pale 2-Row
1.50 lb Munich Dark
1.50 lb Caramel / Crystal 60L
0.25 lb CaraMunich II
0.25 lb Roasted Barley
0.25 lb Caramalt
6 lb Extra Light Dry Malt Extract
2 oz Willamette hops (1 oz 45 min boil / 1 oz 10 min boil)
1 oz Hallertau hops (1 oz 5 min boil)

1 - hop sock

1- grain sock

Yeast:

Nottingham

Bottling:

5oz Priming Sugar

Ingredients not included:

Irish Moss, Water

 

Instructions:

1        Steep grains in a minimum of 2-3 gallons of 150-160 degree water for 20 minutes. Sparge grains with 1 gal 165-degree water. Discard grains. If your pot size allows, bring a total volume of 6 gals to near boil, 200 degrees. Turn off heat.

2.    Add Malt Extract and dissolve them completely. Turn heat back on and bring to a boil. This will be a 60 min boil. FOLLOW HOP SCHEDULE. With 15 minutes left add 1 tsp Irish Moss (Optional Clarifier-Sold Separately) boil remaining 15 minutes. Remove from heat. Steep all hops for 10 minutes and then remove and squeeze bag.

3.    Cool hot wort to below 75 degrees by either placing boil pot in cold ice water or by using a wort chiller. Siphon the wort into a 6.5 gallon or bigger fermentation vessel containing enough water to total 5 ¼ - 5 ½ total gallons. The extra is for sediment loss.

4.     Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.

5.    Siphon beer into a 5-gal carboy and top up if necessary to about 3-4 inches below cap or bung. Affix airlock and cover to keep light out and let clear for approx. 2-4 weeks.

6.      Dissolve the priming sugar in approximately 1 cup of warm water. Add to the bottom of the bottling bucket. Then carefully siphon beer into the same bucket Be careful not to move carboy too much while it is siphoning. Take a final hydrometer reading while siphoning into bucket. Fill bottles to 1 inch from top of bottle and cap. Store beer at 67-72 degrees for 14 days minimum to ensure carbonation. Enjoy!!!!

 

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Description

What makes Brown Box Beer kits different from all the rest is that they are hand built with the freshest ingredients at the time of order.

Beer Style: Scottish ale

Recipe Type: Partial Mash
Yield: 5 US gallons

 

Ingredients Included:

2 lb Pale 2-Row
1.50 lb Munich Dark
1.50 lb Caramel / Crystal 60L
0.25 lb CaraMunich II
0.25 lb Roasted Barley
0.25 lb Caramalt
6 lb Extra Light Dry Malt Extract
2 oz Willamette hops (1 oz 45 min boil / 1 oz 10 min boil)
1 oz Hallertau hops (1 oz 5 min boil)

1 - hop sock

1- grain sock

Yeast:

Nottingham

Bottling:

5oz Priming Sugar

Ingredients not included:

Irish Moss, Water

 

Instructions:

1        Steep grains in a minimum of 2-3 gallons of 150-160 degree water for 20 minutes. Sparge grains with 1 gal 165-degree water. Discard grains. If your pot size allows, bring a total volume of 6 gals to near boil, 200 degrees. Turn off heat.

2.    Add Malt Extract and dissolve them completely. Turn heat back on and bring to a boil. This will be a 60 min boil. FOLLOW HOP SCHEDULE. With 15 minutes left add 1 tsp Irish Moss (Optional Clarifier-Sold Separately) boil remaining 15 minutes. Remove from heat. Steep all hops for 10 minutes and then remove and squeeze bag.

3.    Cool hot wort to below 75 degrees by either placing boil pot in cold ice water or by using a wort chiller. Siphon the wort into a 6.5 gallon or bigger fermentation vessel containing enough water to total 5 ¼ - 5 ½ total gallons. The extra is for sediment loss.

4.     Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.

5.    Siphon beer into a 5-gal carboy and top up if necessary to about 3-4 inches below cap or bung. Affix airlock and cover to keep light out and let clear for approx. 2-4 weeks.

6.      Dissolve the priming sugar in approximately 1 cup of warm water. Add to the bottom of the bottling bucket. Then carefully siphon beer into the same bucket Be careful not to move carboy too much while it is siphoning. Take a final hydrometer reading while siphoning into bucket. Fill bottles to 1 inch from top of bottle and cap. Store beer at 67-72 degrees for 14 days minimum to ensure carbonation. Enjoy!!!!

 

Additional info

SKU: BBB - Scottish Ale - Partial Mash
Width: 13.00
Height: 9.00
Depth: 13.00
Shipping: Calculated at Checkout