Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > McGrisham’s Scottish Export [Scottish Export 80/-]

Scottish Export 80/- – All Grain GONE

Batch #:

2009-10

Batch Size:

10 gallons

Boil Time:

120 min

Brew Date:

August 1, 2009

Statistics

OG:

1.046 11.4° P

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

4.6° P

Attenuation:

72.8% Apparent – 59.6% Real

Color:

11.3 SRM

IBU:

19 Rager

BU/GU:

0.41

ABV:

4.5%

ABW:

3.5%

Calories:

151 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
20.00 pounds	Scottish Golden Promise	85.1%
1.00 pounds	British Crystal Malt	4.3%
1.00 pounds	German Dark Munich Malt	4.3%
0.50 pounds	Crystal Malt 120L	2.1%
0.25 pounds	Belgian Biscuit Malt	1.1%
0.13 pounds	Belgian Special B Malt	0.5%
0.13 pounds	German Carafa II	0.5%
0.50 pounds	Scottish Peated Malt	2.1%
23.50 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1/4 tsp	Super Moss	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Styrian Golding	75 min	Bittering	Boil	Pellets	3.5%
2.00 ounces	Total Hop Weight

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.00 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Cereal Mash and Single Infusion Mash

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Boil cereal adjuncts to add to infusion mash.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

Procedure

Mash 70 minutes at 155. Fly sparge. Collect 15 gallons. boil 45 minutes. Add hops. Boil 75 more minutes. Cool. pitch yeast.

Fermentation and Aging

Primary:

10 days @ 66° F

McGrisham’s Scottish Export

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	120
OG:	1.046 / 11.4° P
Mash PH:
Boil PH:

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Log: McGrisham’s Scottish Export