Export 80 

A ProMash Recipe Report 

BJCP Style and Style Guidelines 
------------------------------- 

05-C Scottish Ale, Export 80 

Min OG: 1.040 Max OG: 1.050 
Min IBU: 15 Max IBU: 36 
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond 

Recipe Specifics 
---------------- 

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 
Total Grain (Lbs): 11.06 
Anticipated OG: 1.048 Plato: 11.85 
Anticipated SRM: 14.3 
Anticipated IBU: 19.9 
Brewhouse Efficiency: 70 % 
Wort Boil Time: 90 Minutes 

Pre-Boil Amounts 
---------------- 

Evaporation Rate: 15.00 Percent Per Hour 
Pre-Boil Wort Size: 7.74 Gal 
Pre-Boil Gravity: 1.037 SG 9.27 Plato 


Grain/Extract/Sugar 

% Amount Name Origin Potential SRM 
----------------------------------------------------------------------------- 
76.8 8.50 lbs. Pale Malt(2-row) Great Britain 1.038 3 
4.5 0.50 lbs. Munich Malt Germany 1.037 8 
4.5 0.50 lbs. Honey Malt Canada 1.030 18 
9.0 1.00 lbs. Crystal 40L America 1.034 40 
3.4 0.38 lbs. Crystal 120L America 1.033 120 
1.7 0.19 lbs. Chocolate Malt - Light Great Britain 1.034 200 

Potential represented as SG per pound per gallon. 


Hops 

Amount Name Form Alpha IBU Boil Time 
----------------------------------------------------------------------------- 
0.85 oz. Goldings - E.K. Pellet 5.70 19.9 60 min. 


Yeast 
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White Labs WLP001 California Ale 


Mash Schedule 
------------- 

Mash Type: Single Step 

Grain Lbs: 11.06 
Water Qts: 14.38 - Before Additional Infusions 
Water Gal: 3.60 - Before Additional Infusions 

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions 

Saccharification Rest Temp : 158 Time: 60 
Mash-out Rest Temp : 168 Time: 15 
Sparge Temp : 170 Time: 60 


Total Mash Volume Gal: 4.48 - Dough-In Infusion Only 

All temperature measurements are degrees Fahrenheit. 

Ferment cool, around 67F - 68F.