176 - Scotch Export

All Grain Recipe

Submitted By: jyudel (Shared)
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Brewer: John Yeomans
Batch Size: 15.50 galStyle: Wee Heavy (17C)
Boil Size: 17.69 galStyle Guide: BJCP 2015
Color: 15.6 SRMEquipment: Top Tier
Bitterness: 15.3 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Rice Hulls (0.0 SRM) Adjunct 1
23 lbs 5.34 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs 12.67 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
2 lbs 0.82 oz Munich Malt (9.0 SRM) Grain 4
1 lbs 8.00 oz Honey Malt (25.0 SRM) Grain 5
12.30 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
8.09 oz Chocolate Malt (350.0 SRM) Grain 7
3.00 oz East Kent Goldings (EKG) [5.1%] - Boil 60 min Hops 8
1.0 pkgs California Ale (White Labs #WLP001) Yeast 9
1.0 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 10
1.0 pkgs English Ale Blend (White Labs #WLP085) Yeast 11

Notes

1 - 2 - WLP 028 3 - Wyeast 1728 Transferred to secondary on Jan 2 1 - 1.016 = 7.4% 2 - 1.021 = 6.9% 3 - 1.014 = 7.7% Kegged 176-2 Feb 12 2017 FG = 1.021

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