Scottish Light 60/-
BJCP 2008 – 09A
Batch #:
2008-04
Brew Date:
February 3, 2008
Tap Date:
August 25, 2008
Cost:
22.00
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent
61% Real
61% Real
Color:
15.1SRM
IBU:
13
BU/GU:
0.33
ABV:
3.8%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | Scottish Golden Promise | 61% |
| 0.50 pounds | American Munich Malt | 7.6% |
| 0.50 pounds | Honey Malt | 7.6% |
| 1.00 pounds | Crystal Malt 40L | 15.2% |
| 0.50 pounds | Crystal Malt 120L | 7.6% |
| 0.06 pounds | British Chocolate Malt | 0.9% |
| 6.56 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.45 ounces | Progress | 60 minutes | Boil | Pellets | 7.0% | |
| 0.45 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Sparge Temp:
167°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 156° F | |
| 2 | Sparge | 40 minutes | 167° F |
Fermentation and Aging
Primary:
10 days @ 58° F
Secondary:
7 days @ 68° F
Age:
21 days @ 58° F
Procedure
- Single infusion mash with 2.75 gallons of water @ 156° for 60 minutes (for a more dextrinous wort profile).
- Sparge with 170° water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort and pitch yeast.
