Ian's Scottish Export

Brewer: Ian Dibble
Batch Size: 5.50 gal	Style: Scottish Export (14C)
Boil Size: 6.75 gal	Style Guide: BJCP 2015
Color: 17.2 SRM	Equipment: Ian's Equipment
Bitterness: 22.8 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.2° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Single Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.38 gal	Reverse Osmosis	Water	1
2.38 g	Calcium Chloride (Mash 60 min)	Misc	2
1.88 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.14 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
1.01 g	Baking Soda (Mash 60 min)	Misc	5
9 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	7
12.00 oz	Amber Malt (22.0 SRM)	Grain	8
8.00 oz	Wheat Malt, Ger (2.0 SRM)	Grain	9
4.00 oz	Chocolate Malt (350.0 SRM)	Grain	10
1.76 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.39 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
0.84 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
0.75 g	Baking Soda (Sparge 60 min)	Misc	14
8.00 oz	Molasses [Boil] (80.0 SRM)	Sugar	15
1.25 oz	Willamette [5.8%] - Boil 60 min	Hops	16
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	17
5.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	18
1.0 pkgs	Edinburgh Ale (White Labs #WLP028)	Yeast	19

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