Strong Scottish Export Ale

This was our first attempt at a scottish ale with the intention of making a Belhaven-type clone.

Brewer:	EAG & EEG		Email:	eag@lclark.edu
Beer:	Strong Scottish Export Ale		Style:	Scottish Export Ale
Type:	Extract w/grain		Size:	10 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	31 IBU
OG:	1.060		FG:	1.017
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Distilled/deionized water treated with 2 tsp gypsum.
Grain:	4.0 oz. British Pale 2.0 lb. British crystal 50-60L 4.0 oz. Roasted barley 4.0 oz. Peated Malt
Steep:	Toast 2-row malt for ~10min @ 350°F or until nut-brown color. Crush and steep all grains in 2 gallon at 150°F water for 20 minutes. Strain grains into brewpot and sparge with 1 gallon water at 150°F. Add water to brewpot to 3 gallons total. Bring the water to a boil, remove pot from stove and then add boiling ingredients.
Boil:	60 minutes	SG 1.120	5 gallons
	14 lb. Light malt extract 1 lb. Belgian candi sugar
	After adding malt syrup, belgian candi sugar and 4oz hops, add water to 5 gallons. Boil for 45 mins then add 2 oz East Kent Goldings and 2 tsp Irish Moss. Boil for another 15 mins, remove from stove and cool for 15 mins. Strain wort into primary fermenter and top up to 10 gallons.
Hops:	4.0 oz. Kent Goldings (6% AA, 60 min.) 2 oz. Kent Goldings (6% AA, 30 min.)
Yeast:	Wyeast 1728 - Scottish Ale Yeast. Activate yeast packet for 24 hr. Boil 1/3 cup of malt extract in 1 pint of water for 5 minutes. Chill this wort and pour into sanitized 22 oz. bottle. Add contents of packet and stopper the bottle with an air lock. Aerate well and wait 24 hours to pitch.
Carbonation:	2.5 cups dry malt extract.
Tasting:	The roasted barley is quite pleasantly represented in the aroma. This beer should be quaffed at room temp. to get the most out of the flavour. I will use twice the amount of peated malt, a little more hops and portland city tap water the next time around.

Recipe posted 05/03/00.