Scottish Export 80- (1.1) 
All Grain Recipe
Submitted By: gruversm (Shared)
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| Brewer: Steve Gruver | |
| Batch Size: 10.50 gal | Style: Scottish Export 80/- ( 9C) |
| Boil Size: 13.44 gal | Style Guide: BJCP 2008 |
| Color: 11.8 SRM | Equipment: Gruver Profile-- All Grain |
| Bitterness: 20.9 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.5° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 4.8% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18 lbs 13.00 oz |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs 15.60 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
2 |
| 6.32 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 3.16 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 1.90 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 1.00 oz |
Goldings, B.C. [5.0%] - First Wort |
Hops |
6 |
| 1.60 oz |
Challenger [6.5%] - Boil 15 min |
Hops |
7 |
| 1.00 oz |
Challenger [6.5%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
Edinburgh Ale (White Labs #WLP028) |
Yeast |
9 |
Notes
Mash Mineral Additions:
Gypsum-8g
Calc. Chloride-6g
Epsom-8
Sparge Mineral Additions:
Gypsum--10 (2)
Calc.Chloride-7:5 (1.5)
Epsom-10 (2)
Total
12g
10g
13.5gThis Recipe Has Not Been Rated
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