BBB - Scottish Ale - Partial Mash

What's in the Box

Fermentables:

• 6 lbs Light Dry Malt Extract

Specialty Grains: ***Combined in one bag***

• 2 lb Brewers Malt
• 1.50 lb Caramel Munich 60L
• 4 oz Caramel 40L
• 4 oz Roasted Barley

Hops: ***Substitutions based on availability***

• 2 oz Willamette hops (1 oz 45 min boil / 1 oz 10 min boil)
• 1 oz Hallertau Blanc hops (1 oz 5 min boil)

Yeast: ***Substitutions based on availability***

• Nottingham Yeast

Also Included:

• 1 Muslin Hop Bag
• 1 Muslin Grain Bag
• 5 oz Priming Sugar

Your Brown Box Beer Kit stands out from all the rest. Your grains are crushed to order and your ingredients are packed fresh. Your BBB kit does not sit on a shelf and true to its name, you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Your BBB - Scottish Ale - Partial Mash produces a low hop ale with malty sweetness from residual sugars. This malty, full bodied ale will bring home the gold!

YOUR BBB-SCOTTISH ALE-PARTIAL MASH INCLUDES

Fermentables:

• 6 lbs Light Dry Malt Extract

Specialty Grains: ***Combined in one bag***

• 2 lb Brewers Malt
• 1.50 lb Caramel Munich 60L
• 4 oz Caramel 40L
• 4 oz Roasted Barley

Hops: ***Substitutions based on availability***

• 2 oz Willamette hops (1 oz 45 min boil / 1 oz 10 min boil)
• 1 oz Hallertau Blanc hops (1 oz 5 min boil)

Yeast: ***Substitutions based on availability***

• Nottingham Yeast

Also Included:

• 1 Muslin Hop Bag
• 1 Muslin Grain Bag
• 5 oz Priming Sugar

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. 

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!