Hop Barley and the Alers
Recipe: MacAle Scottish Export
Dave Welker and John Allison, served at Jan2002 club meeting; category 5D
Ingredients
![[picture]](../members/johnallison.gif)
![[picture]](../members/davewelker.gif)
- 7.5 lbs munich extract syrup
- 0.75 lb crystal 75L (steeped in 150F water for 15min)
- 0.25 lb dextrin malt (steeped in 150F water for 15min)
- 0.25 lb roasted barley (steeped in 150F water for 15min)
- 1.0 oz Goldings 5.0% = 5.0 HBU (60min)
- 0.3 oz Goldings 5.0% = 1.5 HBU (45min)
- White Labs WLP028 Edinburgh Ale at 62F
- (or Wyeast 1728 Scottish Ale)
- OG 1054 in 5.5 gallons