Fumihiro's Export Scotch Heather

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Scottish Export (14C)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 11.7 SRMEquipment: My Equipment #1
Bitterness: 19.0 IBUsBoil Time: 90 min
Est OG: 1.051 (12.5° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 10.05 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs 0.01 oz Carapils (Briess) (1.5 SRM) Grain 2
8.01 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 3
8.01 oz Crystal 40, 2-Row, (Great Western) (40.0 SRM) Grain 4
5.29 oz Honey Malt (25.0 SRM) Grain 5
3.17 oz Biscuit Malt (23.0 SRM) Grain 6
2.01 oz Chocolate Malt (350.0 SRM) Grain 7
1.00 cup Heather Tips (Dried) (Boil 60 min) Misc 8
0.99 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 9
1.00 tsp Irish Moss (Boil 15 min) Misc 10
1.00 cup Heather Tips (Dried) for Finishing (Boil 0 min) Misc 11
0.49 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 12
1.0 pkgs Windsor Yeast (Lallemand #-) Yeast 13
1.00 cup Heather Tips (Dried) for "dry hopping" (Secondary 2 weeks) Misc 14

Notes

Treat both the mashing water and the sparging water by 1/13 tsp of campden powder. Add 1 tsp of gypsum to the mashing water. 1-step temperature mashing at 66-67C with mash-out. When the gravity reaches 1.015, rack to the secondary and put a tea bag filled with 1 cup of heather tips. The yeast is actually BrewCeller's English yale yeast, which is reported to be equivalent to Windsor yeast by Lallemand.

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