Beer Recipes

1^st Place – Scottish Export 80 – HRBTS Cup January 2009, Brewer: Doug Boyd

OG: 1.060 FG: 1.016

Batch Size: 5 Gallons

Primary: 10 days Secondary: 7 days

7lbs Light Liquid Malt Extract

1 lb Carapils

.5 lb Roasted Barley

.5 lb Crystal 60L

.5 lb Peated Malt

.5 lb Chocolate Malt

1 oz Fuggles Hops

1 oz East Kent Goldings Hops

Wyeast 1728 Scottish Ale Yeast

Put grains in a grain bag.

Heat 2.5 gallons of water to 150 degrees and steep grains for 30 to 45 minutes. Add enough water for a full 5 gallon boil. Add Liquid Malt extract and bring to a boil for 60 minutes. Add 1oz Fuggles hops at the beginning of the boil. Add East Kent Goldings hops with 15 minutes left.

Chill wort to 75 degrees and bring level up to 5 gallons. Transfer to the fermentor and pitch the yeast. Aerate (shake it!)