Date started:   6 March 2008

9.052 kg        Powells Ale Malt
1.519 kg        Joe White Caramalt, 40 EBC
0.600 kg        Joe White XXX Crystal

                Wyeast 1728 Scottish Ale Yeast, from starter

100 g           Pride +, 2006 harvest, 13.0%, 60 min
80 g            Hallertau, 2006 harvest, 3.0%, 10 min

Volume:         56 litres

      

Procedure

• 11:1 Add base malt to 30 litres at 66°. Resultant temperature 60°
• 11:7 Start heating.
• 11:11 Add caramel malts.
• 11:17 63°, rest.

Fermentation temperature