Hey guys. Looking to brew a Scottish export in a few weeks and am making up a recipe for it. Any thoughts on this?
Entry Category: Scottish Export 80/-
Type: All Grain
Starting Gravity: 1.052 SG
Batch Size: 10.00 gal
Final Gravity: 1.015 SG
ABV%: 5.0%
Mash Profile: Single Infusion, Medium Body, No Mash Out
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 83.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.3 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 2.8 %
8.0 oz Victory Malt (25.0 SRM) Grain 4 2.8 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.4 %
4.0 oz Roasted Barley (300.0 SRM) Grain 6 1.4 %
2.00 oz Goldings, East Kent [5.00 %] - First Wort 60.0 min Hop 7 20.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
I was thinking of mashing around 154 or so.
Is there gonna be too much going on with the crystal malts plus the Munich/Vienna/chocolate malts? If using the crystal malts, would I still benefit from carmelizing a gallon or 2 of the first run-offs?
What about the yeast strain? Has anyone ever compared the American strain versus the Edinburg liquid stain when using the same ingredients otherwise? Just wondering cause I've never used the Edinburg yeast, and am willing to try it, but the US05 has never let us down (its kind of our go-to yeast).
Let me know! Thanks!
Entry Category: Scottish Export 80/-
Type: All Grain
Starting Gravity: 1.052 SG
Batch Size: 10.00 gal
Final Gravity: 1.015 SG
ABV%: 5.0%
Mash Profile: Single Infusion, Medium Body, No Mash Out
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 83.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 8.3 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 2.8 %
8.0 oz Victory Malt (25.0 SRM) Grain 4 2.8 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.4 %
4.0 oz Roasted Barley (300.0 SRM) Grain 6 1.4 %
2.00 oz Goldings, East Kent [5.00 %] - First Wort 60.0 min Hop 7 20.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
I was thinking of mashing around 154 or so.
Is there gonna be too much going on with the crystal malts plus the Munich/Vienna/chocolate malts? If using the crystal malts, would I still benefit from carmelizing a gallon or 2 of the first run-offs?
What about the yeast strain? Has anyone ever compared the American strain versus the Edinburg liquid stain when using the same ingredients otherwise? Just wondering cause I've never used the Edinburg yeast, and am willing to try it, but the US05 has never let us down (its kind of our go-to yeast).
Let me know! Thanks!