Recipe: Scottish 80/-
Brewer: Chris Craig
Asst Brewer:
Style: Scottish Export 80/-
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 49 l
Post Boil Volume: 45 l
Batch Size (fermenter): 42 l
Bottling Volume: 40 l
Estimated OG: 1.053 SG
Estimated Color: 14.6 SRM
Estimated IBU: 21.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
0.25 kg Rice Hulls (0.0 SRM) Adjunct 1 2.6 %
7.25 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 74.0 %
1.00 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.2 %
0.50 kg Honey Malt (25.0 SRM) Grain 4 5.1 %
0.50 kg Munich Malt (9.0 SRM) Grain 5 5.1 %
0.20 kg Caramel/Crystal Malt - 100L (100.0 SRM) Grain 6 2.0 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 7 1.0 %
70 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 21.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 0.0 mins) Fining 9 -
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.80 kg
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Name Description Step Temperat Step Time
Mash In Add 34 l of water at 77 C 70 C 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 16l, 16l) of 76 C water
