My 'baby' is going to be a Scotch Ale style. Picked up the general idea from a recipe on homebrewtalk's forum...I need to outline it here, since I changed it a bit:
- 9.00 lbs 2-row Pale
- 1.00 lb Crystal 80
- 2.00 oz Black Patent
- 8.00 oz Munich Standard Malt
- 2.50 oz Chocolate Malt
- 5.00 oz Aromatic Malt
- 1.5 oz Fuggle Hop Pellets
- Wyeast 1728 - Scottish Ale
- 3/4 cup corn sugar in 2 cups water, boiled for 10 minutes
The recipe does not specify a boil time, other than to go for a 'long time'. You want a lot of melanoidin, which is something that the Munich Standard emits as it caramelizes. I'm thinking a 90 minute boil, so we'll need to maximize our water in the boil. I switched from EK Golding to Fuggle hops. Probably will want to do 2 packets of yeast.
Emailed the order to Thomas Creek today, and hope to pick it up tomorrow afternoon, before they close.
