Scottish Export 80/-
BJCP 2008 – 09C
Batch #:
2006-15
Brew Date:
September 23, 2006
Tap Date:
August 25, 2008
Cost:
24.79
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
11.8SRM
IBU:
19.7
BU/GU:
0.39
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.25 pounds | Scottish Golden Promise | 82.9% |
| 0.50 pounds | British Dark Crystal Malt | 5.7% |
| 0.50 pounds | American Wheat Malt | 5.7% |
| 0.50 pounds | Brown Sugar (Dark) | 5.7% |
| 8.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Fuggle | 60 minutes | Boil | Pellets | 4.2% | |
| 0.50 ounces | Fuggle | 15 minutes | Boil | Pellets | 4.2% | |
| 1.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/8 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
| 1 tsp | Gypsum | Water Agent | Boil | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Dry English Ale | White Labs | WLP007 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
75°F
Ideal Tun Temp:
75°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 152° F | |
| 2 | Mash | 60 minutes | 152° F | |
| 3 | Sparge | 15 minutes | 168° F | |
| 4 | Sparge | 15 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
14 days @ 68° F
General Info
Conversion of the Great Scot 80-/ extract version to all grain. Used Fuggles instead of Progress hops and added some brown sugar.
Procedure
- Single infusion mash
- Batch sparge with 4 gallons of 168 degree water
- Boil 60 minutes, adding hops according to schedule
- Cool wort to 75 degrees
- Pitch yeast
