Lawlands 80/- (2014) 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven Jareb | |
| Batch Size: 10.00 gal | Style: Scottish Export 80/- ( 9C) |
| Boil Size: 13.84 gal | Style Guide: BJCP 2008 |
| Color: 11.0 SRM | Equipment: Mini Brew Brew Kart |
| Bitterness: 23.8 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (12.0° P) | Mash Profile: Single Infusion, Full Body, Decoction Mash Out |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.70 gal |
Distilled Water (Sparge) |
Water |
1 |
| 7.00 gal |
Distilled Water (Mash) |
Water |
2 |
| 6.30 ml |
Lactic Acid (Mash 60 min) |
Misc |
3 |
| 3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 1.80 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
| 1.80 g |
Salt (Mash 60 min) |
Misc |
6 |
| 1.30 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
7 |
| 1.10 g |
Chalk (Mash 60 min) |
Misc |
8 |
| 0.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
9 |
| 15 lbs |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
10 |
| 3 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
11 |
| 12.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
12 |
| 6.05 oz |
Amber (Crisp) (36.0 SRM) |
Grain |
13 |
| 6.05 oz |
Brown Malt (84.0 SRM) |
Grain |
14 |
| 6.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
15 |
| 4.20 g |
Calcium Chloride (Boil 60 min) |
Misc |
16 |
| 2.40 g |
Salt (Boil 60 min) |
Misc |
17 |
| 1.80 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
18 |
| 1.00 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
19 |
| 2.00 oz |
East Kent Goldings (EKG) [7.2%] - Boil 45 min |
Hops |
20 |
| 3.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
21 |
| 12.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
22 |
| 4.0 pkgs |
Edinburgh Ale (White Labs #WLP028) |
Yeast |
23 |
Notes
BREWDAY 11/10/14:
Hit mash temp at 157F. Had to take a work call. Mash lasted 1.5 hours. Fell short on mash out temp at 166F.
Iodine test passed.
Pre-boil gravity (before adding back first runnings) 1.035.
Boiled first runnings (aprox 1 gallon) down to 1/2 gallon. Added back to kettle before adding hops. Gravity at 1.045 at time of adding bittering hops.
OG 1.057. Chilled to 54F. Pitched 1500ml of yeast starter.
11/11/14: 57F Positive CO2 pressure. Krausen rising. Active (roused tank)
11/12/14: 58F Positive CO2 pressure. High Krausen. Very active (roused tank)
11/13/14: 58F Positive CO2 pressure. High Krausen. Very active (roused tank)
11/14/14: 59F Positive CO2 pressure. Krausen falling. Activity slowing (roused tank). Gravity at 1.020.
11/30/14: gravity 1.018.
12/07/14: gravity remains at 1.018. Cold crashing to prepare to rack to secondary.This Recipe Has Not Been Rated
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