Scottish Export 80/-
BJCP 2008 – 09C
Batch #:
2008-05
Brew Date:
February 16, 2008
Tap Date:
August 25, 2008
Cost:
24.10
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
10.7SRM
IBU:
14.7
BU/GU:
0.25
ABV:
6.4%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | Scottish Golden Promise | 75.3% |
| 0.75 pounds | American Munich Malt | 7.1% |
| 1.00 pounds | Crystal Malt 40L | 9.4% |
| 0.75 pounds | Honey Malt | 7.1% |
| 0.12 pounds | British Chocolate Malt | 1.1% |
| 10.62 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Willamette | 60 minutes | Boil | Pellets | 3.5% | |
| 1.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
60°F
Ideal Tun Temp:
60°F
Ideal Sparge Temp:
167°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 159° F | |
| 2 | Sparge | 40 minutes | 167° F |
Fermentation and Aging
Primary:
11 days @ 58° F
Secondary:
7 days @ 58° F
Age:
28 days @ 45° F
General Info
Augmented recipe based upon a Jamil Show discussion and using information in Designing Great Beers. It’s been a year since this one was brewed. High time.
- Added 2 oz of chocolate malt for color enhancement.
- No Fuggle or Progress hops are available (in fact, the brew store only has about half their usual varieties). Went with Williamette.
Procedure
- Single infusion mash
- Boil 90 minutes, adding hops according to schedule
- Cool wort to 75 degrees
- Pitch yeast
