Peak up Your Kilt Scottish 70-

A favorite here at On The Loose...this recipe comes from Jamil's Brewing Classic Styles. Malty and delicious, it also makes for a killer yeast starter for higher gravity beers!! It's also my first beer ever to get a label, check out the drawing on the left done by my friend Sarah. Hilarious!! Enjoy!

Brewing Steps: Peak Up Your Kilt

Scottish Heavy 70/-

Type: All Grain	Date: 7/18/2012
Batch Size (fermenter): 10.00 gal	Brewer: Jim Parker
Boil Size: 13.44 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 9.25 gal	Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Create a yeast starter with 2.00 l of wort
	Clean and Prepare Brewing Equipment
	Total Water Needed: 16.59 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 13 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 72.7 % 2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 11.2 % 1 lbs Honey Malt (25.0 SRM) Grain 3 5.6 % 1 lbs Munich Malt - 10L (10.0 SRM) Grain 4 5.6 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.8 % 6.1 oz Pale Chocolate Malt (200.0 SRM) Grain 6 2.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 26.35 qt of water at 171.8 F 158.0 F 60 min
	Fly sparge with 10.00 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 13.44 gal
	Estimated pre-boil gravity is 1.037 SG
	Boil Ingredients Amt Name Type # %/IBU 1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 16.8 IBUs
	Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.046 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 10.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -
	Measure Actual Original Gravity _______     (Target: 1.046 SG)
	Measure Actual Batch Volume _______     (Target: 10.00 gal)
Fermentation
	7/18/2012 - Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.013 SG)
	Date Bottled/Kegged: 8/1/2012 - Carbonation: Keg with 9.02 PSI
	Age beer for 30.00 days at 65.0 F
	8/31/2012 - Drink and enjoy!
Notes
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