recipe: "Scottish 60-"

details

derivations

ingredients

grain
amount
gravity
 
 Liquid Malt Extract: Amber
3.15 lb  (67.7%)
1033 - 1037
 
 Dry Malt Extract: Dark
1 lb  (21.5%)
1044 - 1044
 
 Crystal Malt: 80
8 oz  (10.8%)
1033 - 1035
hop
amount
AAU
usage
 
 Northern Brewer (US)
0.5 oz
6.5 % - 10 %
60 minutes
adjunct
amount
boil time
notes
 
 Irish Moss
1 tsp
15 minutes
 
 Yeast Nutrient
0.5 tsp
15 minutes
yeast
 
 Wyeast 1728: Scottish Ale