Scotish Export #1

Brewer: Jen & Rick
Batch Size: 11.00 gal	Style: Scottish Export (14C)
Boil Size: 13.55 gal	Style Guide: BJCP 2015
Color: 18.2 SRM	Equipment: Rick's 10 Gallon Batch
Bitterness: 13.1 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.4° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 4.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.45 gal	RO	Water	1
2.10 g	Calcium Chloride (Mash 60 min)	Misc	2
1.80 g	Baking Soda (Mash 60 min)	Misc	3
1.40 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.40 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
0.70 g	Chalk (Mash 60 min)	Misc	6
15 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
2 lbs	Munich Malt (9.0 SRM)	Grain	8
1 lbs 4.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	9
12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	10
8.00 oz	Chocolate Wheat Malt (400.0 SRM)	Grain	11
4.00 oz	Special Roast (50.0 SRM)	Grain	12
3.04 oz	Smoked Malt (9.0 SRM)	Grain	13
2.80 g	Calcium Chloride (Sparge 60 min)	Misc	14
1.90 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
1.90 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	16
1.25 oz	East Kent Goldings (EKG) [4.3%] - Boil 60 min	Hops	17
0.75 oz	East Kent Goldings (EKG) [4.3%] - Boil 15 min	Hops	18
2.0 pkgs	Edinburgh Ale (White Labs #WLP028)	Yeast	19

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