Mark's Scottish 80 Schilling

Brewer: Mark Zambron
Batch Size: 4.00 gal	Style: Scottish Export 80/- (9C)
Boil Size: 6.11 gal	Style Guide: BJCP 2008
Color: 11.8 SRM	Equipment: Blichmann Equipment
Bitterness: 22.4 IBUs	Boil Time: 60 min
Est OG: 1.049 (12.1° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)	Fermentation: Scottish Ales
ABV: 4.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.00 gal	Buffalo, NY Water	Water	1
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.75 g	Calcium Chloride (Mash 60 min)	Misc	3
0.80 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	4
0.80 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	5
7 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
4.00 oz	Roasted Barley (300.0 SRM)	Grain	7
1.00 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	8
0.80 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
1.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	10

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