Yeap I am doing the extract one
Here is what Im thinking - found a recipe in BYO that looks nice.
[size=14]Scotch Ale[/size]
[size=12]9-E Strong Scotch Ale[/size]
[size=10]Author: BYO[/size]
[size=10]Date: 14/04/2013[/size]
(http://www.beertools.com/images/colors/22.jpg) (http://www.beertools.com/)
[size=10]Size: 20 L[/size]
[size=10]Efficiency: 70.0%[/size]
[size=10]Attenuation: 70.0%[/size]
[size=10]Original Gravity: 1.062 (1.070 - 1.130)[/size]
[size=10]|=====#==========================|[/size]
[size=10]Terminal Gravity: 1.019 (1.018 - 1.056)[/size]
[size=10]|========#=======================|[/size]
[size=10]Color: 44.11 (27.58 - 49.25)[/size]
[size=10]|====================#===========|[/size]
[size=10]Alcohol: 5.72% (6.5% - 10.0%)[/size]
[size=10]|====#===========================|[/size]
[size=10]Bitterness: 26.4 (17.0 - 35.0)[/size]
[size=10]|================#===============|[/size]
[size=12]Ingredients:[/size]
[size=10]3000 g Dry Extra Light[/size]
[size=10]300 g Munich Malt[/size]
[size=10]300 g Crystal 150[/size]
[size=10]85 g Chocolate Malt[/size]
[size=10]85 g Roast Barley[/size]
[size=10]25 g Fuggle (4.8%) - added during boil, boiled 60 min[/size]
[size=10]15 g Fuggle (4.8%) - added during boil, boiled 10 min[/size]
[size=10]1 t Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min[/size]
[size=10]1 ea White Labs WLP028 Edinburgh Scottish Ale[/size]
The Original Recipe was for a 7.0% beer (SG 1075!!!)
- in the interests of not killing anyone at a tasting
- I have wound it back slightly !!
- I would probably expect to get 75% attenuation out of the yeast - so this number might drift up about .3 %.
- I like to err on the low side - so if the yeast doesn't quite perform its not a disappointment.