Scottish export STICAZZI

Brewer: Marco Dario Carlo Alessandro
Batch Size: 11.89 gal	Style: Scottish Export (14C)
Boil Size: 13.30 gal	Style Guide: BJCP 2015
Color: 14.4 SRM	Equipment: Impianto Marco & Dario & Carlo
Bitterness: 21.5 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.9° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Single Stage
ABV: 5.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.79 gal	Argenta Acqua rete	Water	1
10.00 ml	Lactic Acid (Mash 60 min)	Misc	2
18 lbs 11.83 oz	Pale Malt (Weyermann) (3.3 SRM)	Grain	3
1 lbs 10.46 oz	Cara Pils Weyermann (2.0 SRM)	Grain	4
1 lbs 1.64 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	5
10.58 oz	Caraaroma (Weyermann) (178.0 SRM)	Grain	6
10.58 oz	Carared (Weyermann) (24.0 SRM)	Grain	7
8.82 oz	Oats, Flaked (1.0 SRM)	Grain	8
3.53 oz	Premium Peated (Crisp) (2.8 SRM)	Grain	9
3.17 oz	Carafa III roasted (525.0 SRM)	Grain	10
10.00 g	Calcium Carbonate (Mash 0 min)	Misc	11
1 lbs 1.64 oz	Candi Sugar, Clear [Boil] (0.5 SRM)	Sugar	12
1.06 oz	Hallertau Blanc [8.9%] - Boil 60 min	Hops	13
0.53 oz	Hallertau Perle [8.9%] - Boil 60 min	Hops	14
3.0 pkgs	California Lager (Mangrove Jack's #M54)	Yeast	15
2.0 pkgs	Liberty Bell (Mangrove Jack's #M36)	Yeast	16
2.0 pkgs	London ESB English Style Ale Yeast (Lallemand #-)	Yeast	17

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