Scottish Export 80/- – All Grain GONE



Edinburgh yeast (WLP028) was vastly superior to the Essex yeast (WLP022) for this recipe.  The fruity English esters weren't appropriate for the malty low hop style of this beer.  The Edinburgh yeast was very clean - much like a lager.

Malts and Grains

Amount Malt/Grain %
20.00 pounds Scottish Golden Promise 87.2%
1.00 pounds British Crystal Malt 4.4%
1.00 pounds German Dark Munich Malt 4.4%
0.38 pounds Crystal Malt 120L 1.6%
0.25 pounds Belgian Biscuit Malt 1.1%
0.18 pounds Belgian Special B Malt 0.8%
0.13 pounds German Carafa I 0.5%
22.93 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1/4 tsp Super Moss 15 minutes
1 TBSP Calcium Chloride (CaCL2)  


Amount Hop Time AA
0.30 ounces Nugget 75 min 12.8%
0.50 ounces Challenger 75 min 6.7%
0.40 ounces Northdown 75 min 5.8%
1.20 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
WLP022 Essex, WLP 028 Edinburgh White Labs Liquid 300 ml

Mash Infusion

Step Description Temp. Time
infusion 158° F 60 min.

Fermentation and Aging

14 days @ 65° F

If it's not Scottish, it's krap

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.6    
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: 60    
OG: 1.045 / 11.2° P    
Mash PH:      
Boil PH:      

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