Recipe: Scottish 80
Brewer: Darrell
Style: Scottish Export 80/-
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.060 SG
Estimated Color: 19.8 SRM
Estimated IBU: 26.1 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
10 lbs Maris Otter (5.6 SRM) Grain 1 93.5 %
4.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2 2.3 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 2.3 %
3.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 4 1.8 %
1.75 oz Goldings U.S. [4.00 %] - Boil 60.0 min Hop 5 26.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.25 tsp Servomyces (Boil 10.0 mins) Other 7 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [1000 Yeast 8 -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 10 lbs 11.0 oz
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Name Description Step Temperat Step Time
Mash In Add 13.37 qt of water at 171.89 F 156.00 F 75 min
Sparge: Fly sparge with 6.04 gal water at 168.00 F
Notes:
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Remove 2 quarts of first runnings and boiled on high heat until reduced to 1 quart. then put in the boilpot with the rest of the wort.
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