Darien Ale@@0BA@?<Scottish and Irish AleScottish Light 60 ׃?z?G?? @L@ AAAADeep amber to dark copper. Usually very clear.Low to moderate malt sweetness. Often caramelyiedHop flavor low to none. Balance towards malt.May have some diacetyl. Fruity esters ok.Bellhaven, McEwans, Maclay Light Broughton Merlin's Ale, Belhaven St Andrews Ale ACascade@@BPBPA#HBSpicy with citrus notes. Slightly grapefruity.USA Oregon and Washington.American Pale Ales.CentennialA@?<ABriess DME- Ambering AmberAmericaT?HABVienna, Amber, Bock, Red.es.Use as base for other dark styles.gers and ales.?TBTBA`?|AGeneric LME - Amber ract UnHoppedGenericGenericre?A@B@A}ϛB}ϘB33S@ACara-Pils Dextrine MaltverywhereX9?@@AIn light-colored beers to give additional body.Adds richness without color.ӎBӋB?df@Roasted BarleyMaltley MaltAmerica?C@@+_rB+_lB>ef?Scottish Peated Malt/݄?@@pAnwBnwB%=۷>Irish MossAFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.?Scottish AleWYeast1728ideal for Scottish and high gravity alesEI|BEdinburgh CBBgCpBCpAMalty Brown AlesBring 2 qts of water to 163 deg F. Add crushed grains and hold at 158 deg F for one hour. Strain the grains into the brewpot and sparge with 2 qts of 170 deg F water. Bring water to 4 gal and bring to a boil. Take off heat and add extract. Stir well and bring back to a boil. Add bittering hops and boil for 45 minutes. Add Irish Moss and boil another 15 minutes (60 minute total boil time). Whirlpool 5 minutes. Top off to 5 gals with cool water and chill to 70 deg F. Aerate well and pitch yeast. Ferment at 60 deg F. May take as long as three weeks. Rack to secondary and continue to condition at 60 deg F for another two to three weeks till clear. Boil 1.5 cups DME in 1 qt water and cool to room tempurature. Mix well with beer in bottling bucket and bottle. Let sit at about 70 deg F for a week to begin carbonation and then cold condition in refrigerator for 6 to 12 weeks.P