William's "Export the Brit's" Wallace

Brewer:	Sam Boman		Email:	srboman@aol.com
Beer:	William's "Export the Brit's" Wallace		Style:	Scottish Export Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	15 IBU
OG:	1.042		FG:	1.012
Alcohol:	3.8% v/v (3.0% w/w)
Grain:	8 oz. Dextrine malt (Cara-Pils) 2 oz. British chocolate 8 oz. American crystal 40L 2 oz. American victory
Steep:	Place the speciality malts in a grain bag and put in 2 1/2 gallons of cold water. Bring the water up to between 160° & 170° and remove the bag, hopefully this takes about 30 minutes, if proceeding faster turn down the heat so that it doesn't reach 160° before 30 minutes. Sparge the grain bag with hot tap water and add to wort.
Boil:	60 minutes	SG 1.076	3.0 gallons
	3.3 lb. Light malt extract 1 lb. Amber dry malt extract 1 lb. Light dry malt extract
	Be sure to take brew kettle off of heat before adding extracts to prevent sticking. Add 1 tbs of Irish Moss at 15 minutes before end of boil. For a richer profile substitute 4 oz. of malto-dextrin for 4 oz. of Dextrine Malt.
Hops:	1.5 oz. Fuggles (4.0% AA, 60 min.)
Yeast:	If possible use Wyeast 1728 Scottish Ale yeast(adds a true smoky flavor to the style)
Log:	Add 2 oz. of Oak Chips (boiled for 10 minutes) into the fermenter before pitching. Bottle using 3/4(5 oz.) cup of priming sugar after 10 days. I prefer to rack to secondary after 7, then bottle after 7 days in the secondary. This adds to the overall clarity of the final product.
Carbonation:	2.5 volumes	Corn Sugar: 5.22 oz. for 5 gallons @ 68°F

Recipe posted 07/21/98.