Three Fingered Scotch - Beamrat Brew - Recipe

Three Fingered Scotch - Beamrat Brew

Batch Size: 10.00 gal	Style: Scottish Export (14C)
Boil Size: 13.13 gal	Style Guide: BJCP 2015
Color: 20.1 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 24.8 IBUs	Boil Time: 90 min
Est OG: 1.070 (17.0° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.019 SG (4.8° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
2.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	2
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
11 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	4
2 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
1 lbs	Caramunich Malt (56.0 SRM)	Grain	7
8.00 oz	Roasted Barley (300.0 SRM)	Grain	8
4.00 oz	Carafa II (412.0 SRM)	Grain	9
0.50 oz	Summit [17.0%] - Boil 60 min	Hops	10
1.00 oz	Palisade [7.5%] - Boil 30 min	Hops	11
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
0.50 oz	Chinook [13.0%] - Boil 5 min	Hops	13
2.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	14