Brewer:	Salem’s Brew		Email:	christian@homebrewedtheology.com
Beer:	Stranrar Ale		Style:	Scottish Light Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	15 IBU
OG:	1.047		FG:	1.011
Alcohol:	4.7% v/v (3.7% w/w)
Grain:	8 oz. American 6-row 8 oz. Belgian CaraVienne 2 oz. American chocolate 6 oz. Peated Malt
Boil:	minutes	SG 1.119	2 gallons
	3 lb. Light malt extract 3 lb. Amber malt extract
Hops:	1 oz. Willamette (5% AA, 60 min.) .5 oz. Willamette (5% AA, 30 min.) .5 oz. Willamette (5% AA, 5 min.)

Heat 2 gallons to 160^oF.
Turn off heat and add grain bag.
Let temperature rest to 152,^oF.
Steep the grains 20 minutes at 152-154^oF.
Remove and rinse the grains with hot water. Do not squeeze the grain bag!
With heat off, add extracts and stir.
Bring to a boil.
Boil will be 60 minutes.
Add 1 oz. Willamette hops
With 30 minutes left, add 1/2 oz. Willamette hops.
With 5 minutes left, add 1/2 oz. Willamette hops and Irish moss.
Remove from heat chill to less than 80^oF.
Carefully pour wort into primary fermenter on top of 2 gallons very cold water.
Add yeast (Wyeast 1728 Scottish) once temperature is below 80^oF.
Ferment 10 to 14 days at 63^o-75^oF.
Bottle (with 7 day conditioning) or keg as usual.