Laht Neppur Piper Canyon Scotch Ale - Extract Version

5 gallon extract with grain recipe
6.6        lbs. Pilsen Light Liquid Malt Syrup
0.5        lbs. Pale 2-Row Malt
1.5        lbs. Munich Malt
0.5        lbs. 80L Crystal Malt
0.25      lbs. Carastan Malt
2.0        Oz. Chocolate Malt
1.5        lbs. Light Brown Sugar
0.25      lbs Honey
1.5 oz. Willamette hops (boil 60 minutes)
1 tsp Irish Moss (boil 60 min)  
¾ cup corn sugar for bottling
Imperial A31 Tartan yeast,
Original Gravity   1.074
Final Gravity      1.014
Alcohol By Volume   7.9%
IBU’s :  20

Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve.  Return to a boil, then add 1.5 oz. of Willamette hops and 1 tsp. Irish Moss and boil for 60 minutes.   At the end of the boil turn off the heat, add the remainder of the liquid malt syrup, the brown sugar and honey and stir until all of the sugars are dissolved.   Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 72°, and begin fermenting.  Allow the beer to finish fermenting, wait about 3 more days for a diacetyl reduction, and then bottle or keg your beer.  This beer will benefit from about 3 months of aging.