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"Remember, cleanliness is next to essential!"-- Reverend Frank Benz, on making homemade wine
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This is the malt extract syrup version of the recipe. It is based on a 1991 version of a 90-shilling Scottish Ale. The 90-shilling refers to the TAX paid per barrel, which was related to the amount of alcohol. This recipe starts at a specific gravity of about 1.080, and finishes at about 1.015. This produces a brew that is about 8% alcohol. |
| Ingredients | |
|---|---|
 | 8 lbs pale malt extract syrup |
| 1 lb amber malt extract syrup |
| 1 lb dark malt extract syrup |
| 2 oz Kent Golding hops |
| 1 vial White Labs Edinburough Ale Yeast |
| 5 gal good tasting water (tap water is fine, use what you normally drink) |
| 3/4 cup bottling sugar (very finely powdered corn sugar) |
| Use 1.5 oz of hops as the initial hops. |
| Use 0.5 oz of hops as the final hops. |
| This recipe has no flavorings to add. |
Common Procedure
Basic steps I use in my recipes.
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 HomeBrewFAQ.com -- A comprehensive guide to frequently asked questions about home brewing beer, wine, mead and cider. |
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If you have trouble, please contactJesse Chisholm. |
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