176 - Scotch Export 
All Grain Recipe
Submitted By: jyudel (Shared)
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| Brewer: John Yeomans | |
| Batch Size: 15.50 gal | Style: Wee Heavy (17C) |
| Boil Size: 17.69 gal | Style Guide: BJCP 2015 |
| Color: 15.6 SRM | Equipment: Top Tier |
| Bitterness: 15.3 IBUs | Boil 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 = 1.021This Recipe Has Not Been Rated
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