Scottish Export 80/- – All Grain GONE

Statistics

Malts and Grains

Amount Malt/Grain %
16.00 pounds British Maris Otter Pale Malt 88%
0.75 pounds British Crystal Malt 4.1%
0.75 pounds German Dark Munich Malt 4.1%
0.25 pounds Crystal Malt 120L 1.4%
0.25 pounds Belgian Biscuit Malt 1.4%
0.13 pounds Belgian Special B Malt 0.7%
0.06 pounds German Carafa II 0.3%
18.19 pounds Total Grain Weight 100%

Non-Fermentables

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

Hops

Amount Hop Time AA
1.00 ounces Kent Golding 60 min 6.0%
2.00 ounces Fuggle 45 min 4.1%
3.00 ounces Total Hop Weight

Yeasts

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

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

Notes:

Boil cereal adjuncts to add to infusion mash.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out 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: 6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 120    
OG: 1.045 / 11.2° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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