Scottish Export

Ingredients:

• 3.3# – Northwestern Extract Gold Syrup
• 1# – Northwestern Gold DME
• 1/2# – Carapils Grain
• 1/2# – Pale Ale Grain
• 1/2# – Caramel (Crystal) 20L
• 1 oz – Fuggles 4.3AAU – Boil 60 min
• 3/4 cup – Dextrose for Priming
• 1 pkg – Wyeast 1728

Procedure:

Mash grains at 152 degrees for 60 min in 3 gallons of water. Add malt extract when off the burner. Once boiling,
add hops when scheduled. Use preferred method to cool wort. In the fermenter add water to bring to 5
gallons. Pitch yeast.

Starting Gravity: 1.041
Bitterness: 19 IBUs