Scottish Export

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 5.00 galStyle: Scottish Export (14C)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 13.9 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 21.3 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.12 gal House (well) Water - Softened Water 1
2.43 g Chalk (Mash 60 min) Misc 2
2.03 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.21 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.29 g Calcium Chloride (Mash 60 min) Misc 5
0.08 g Salt (Mash 60 min) Misc 6
8 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 7
8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 8
4.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 9
4.00 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 10
4.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 11
4.00 oz Honey Malt (25.0 SRM) Grain 12
4.00 oz Pale Chocolate Malt (200.0 SRM) Grain 13
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 14
4.08 g Chalk (Boil 60 min) Misc 15
3.41 g Epsom Salt (MgSO4) (Boil 60 min) Misc 16
2.03 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 17
0.49 g Calcium Chloride (Boil 60 min) Misc 18
0.14 g Salt (Boil 60 min) Misc 19
1.00 tsp Irish Moss (Boil 15 min) Misc 20
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 21
2.00 oz Provoak [5.0%] - Dry Hop 7 days Hops 22

Notes

SRM=13.9, IBU=20.9

This Recipe Has Not Been Rated

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