ProposALE
Scottish Export 80/-

 

Type: All Grain

 Date: 2/26/2005

Batch Size: 5.00 gal

 Brewer: Fred Bonjour
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 83.9 %
1 lbs Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 11.2 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.2 %
1.0 oz Roasted Barley (300.0 SRM) Grain 0.7 %
1.00 oz Fuggles [4.30%] (90 min) Hops 17.9 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 4.9 %
Bitterness: 17.9 IBU Calories: 206 cal/pint
Est Color: 12.8 SRM Color:
Color
 

Mash Profile
Mash Name: Infusion 155 Total Grain Weight: 8.94 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash Add 12.00 qt of water at 161.2 F 150.0 F 60 min
Step Add 125.00 qt of water at 155.6 F 155.0 F 40 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 21.0 days
Storage Temperature: 47.5 F  
 

Notes
2/26/05 12.3 brix 1.047 OG
Michigan State Fair 2003 Winner EXPORT 80 /- SCOTTISH ALE
Brewers: Kurt Klimkiewicz and Scott Smith

MSF Category: 5154
Style: Scottish Ale 80 /-
Batch Size: 10 gallons
Malt: 20 1/4 lbs. 2-row Pale Malt
2 1/2 lbs. Amber Malt
1 1/2 lbs. Crystal (120 L)
1/4 lb. Roasted Barley
Mash: 133 degrees - 15 minutes (Protein Rest)
155 degrees - 45 minutes (Saccharification)
170 degrees - 10 minutes (Mash Out)
170 degrees - Sparge (7 1/2 gallons - 60 minutes)
Collect 2 gallons from sparge and caramelize (1 hour),
stirring constantly. Add to wort during last 15 minutes of boil.
Hops: 1 1/2 oz. Fuggles (4.3% AA) at the start of 90 minute boil
( NOTE: All hops used were leaf hops.)
Water: Spring water - Poland Springs (15 gallons)
Water Adjustments for 7 1/2 gallons
.19 oz. - Gypsum
.34 oz. - Epsom Salt
.05 oz. - Canning Salt
.24 oz. - Baking Soda
.05 oz. - Calcium Chloride
.13 oz. - Chalk
Boil Time: 90 minutes
Yeast: White Labs Yeast - Edinburgh Ale #WLP028
Carbonation: 3/4 cup priming sugar @ bottling
O.G.: 1.068
F.G.: 1.015
Primary: Glass Carboy - 14 days @ 62 degrees
Secondary: Glass Carboy - 30 days @ 52 degrees
Bottling: Age for 21 days at 45-50 degrees