Recipe Type: All Grain
Yeast: 11.5g Safale S-05
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.013
IBU: 17
Boiling Time (Minutes): 60
Color: 14.5 SRM
Primary Fermentation (# of Days & Temp): 21 at 65 degrees Fahrenheit
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Smooth caramel gives way to honeyish sweetness and light floral aroma

OG: 1.065
FG: 1.013
ABV: 6.8%

Fermentables
-9.5 lbs Briess 2-row
-0.5 lb Briess Munich 10L
-0.5 lb Gambrinus Honey Malt
-0.25 lb Crisp Pale Chocolate
-0.25 lbs Briess Caramel 120
-1 lb Briess Caramel 40
-1 lb honey (added at end of boil)


Hops
-0.8 oz Northern Brewer 8.8%AA 60 min


Yeast
-11.5g Safale S-05


Others
-Dried Heather tips, 0.5 oz additions at 30, 15, 5 minutes, and in the fermenter.



We struck the grains with 3.75 gallons of 172.4F water to reach a mash temperature of 158F. Mashed for 60 minutes, then sparged our grains with 2.5 gallons of 175F water for 20 minutes. After combining the first runnings with the sparge, we boiled for 60 minutes, with the single bittering hop addition. However, halfway into the boil it was heather time! This stuff smells so gloriously honeyish and aromatic! Additions at 30, 15, 5 minutes, and "dry-heathering" lent this brew an amazing complimentary taste to the already sultry Scottish Export flavor.


Primed with 2.1 oz corn sugar for 1.75 volumes of CO2.