Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 23 L | 90 min | 26.0 IBUs | 18.3 EBC | 1.087 | 1.025 | 8.3 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Scottish Export 80/- | 9 C | 1.04 - 1.054 | 1.01 - 1.016 | 15 - 30 | 17.7 - 33.5 | 1.5 - 2.3 | 3.9 - 5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 5 kg | 51.55 |
| CHÂTEAU WHISKY LIGHT | 4 kg | 41.24 |
| Cara Hell | 600 g | 6.19 |
| Special B Malt | 100 g | 1.03 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Bramling Cross | 60 g | 60 min | Boil | Pellet | 6 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Scaglie di quercia | 34.50 g | 0 min | Secondary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Edinburgh Ale (WLP028) | White Labs | 73% | 18.33°C - 21.11°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 52°C | 15 min |
| Saccharification | 68°C | 60 min |
| Mash Out | 78°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 19.44°C |
| Secondary | 10 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Download
| Download this recipe's BeerXML file |