Scottish Ale

Comments and/or suggestions gladly accepted, since this is only my
4th batch. I keep learning with each batch!
Many thanks to Robert at Big Daddy's Homebrew in Denton TX.

Brewer:	Jim Bunch		Email:	jrbunch@earthlink.net
URL:	http://www.earthlink.net/~jrbunch
Beer:	Scottish Ale		Style:	-
Type:	Extract w/grain		Size:	5 gallons
Color:	31 HCU (~16 SRM)		Bitterness:	16 IBU
OG:	1.077		FG:	1.010
Alcohol:	8.7% v/v (6.8% w/w)
Grain:	.5 lb. British crystal 50-60L
Steep:	Cracked grain, bagged, placed in water while cold then removed just prior to water boiling.
Boil:	60 minutes	SG 1.129	3 gallons
	9 lb. Amber malt extract 1 lb. Corn sugar
Hops:	1 oz. Cascade (6% AA, 45 min.) 1 oz. Mt. Hood (4.5% AA, 45 min.)
Yeast:	Used 1728 Yeast Scottish Ale. Made starter from "smack sack" following directions on the package.
Log:	Brewed on: 8/5 (Specific gravity 1.066) Primary fermentation in water bath (approx 76 degrees) Racked to secondary on: 8/9 (Specific gravity of 1.010) Bottled on: 8/16
Carbonation:	Primed with 1-1/4 cup light DME. Boiled for 15 minutes then cooled to 75 degrees in an ice-water bath.
Tasting:	Tasted good at all stages, beer is better once aged in the bottle for at least 3 weeks. Seems to get better with age.

Recipe posted 08/09/97.