- Recipe Type
- All Grain
- Yeast
- Wyeast 1728
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.052
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 18
- Color
- 13
- Primary Fermentation (# of Days & Temp)
- 30 @68
- Tasting Notes
- Nice and malty
Amount Item Type % or IBU
13 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 77.61 %
1.0 lbs Crystal 20L (20.0 SRM) Grain 5.97 %
1.0 lbs Crystal 80L (80.0 SRM) Grain 5.97 %
0.75 lbs Crystal 120L (120.0 SRM) Grain 4.48 %
2.00 oz Goldings, Eask Kent[5.00 %] (60 min) Hops 18.0 IBU
Mash at 158 degrees for 60 minutes. Boil 60 minutes. Cool to low 60s and pitch starter. Ferment/condition in primary for 3-4 weeks before bottling or kegging.
This beer scored a 42 in the 2009 HBT competition and placed 2nd in the Scottish and Irish Ale category (9A-9E).
13 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 77.61 %
1.0 lbs Crystal 20L (20.0 SRM) Grain 5.97 %
1.0 lbs Crystal 80L (80.0 SRM) Grain 5.97 %
0.75 lbs Crystal 120L (120.0 SRM) Grain 4.48 %
2.00 oz Goldings, Eask Kent[5.00 %] (60 min) Hops 18.0 IBU
Mash at 158 degrees for 60 minutes. Boil 60 minutes. Cool to low 60s and pitch starter. Ferment/condition in primary for 3-4 weeks before bottling or kegging.
This beer scored a 42 in the 2009 HBT competition and placed 2nd in the Scottish and Irish Ale category (9A-9E).