Starter Kilt
Starter Kilt
Scottish Export 80/-
Type: All Grain
Batch Size (fermenter): 5.25 gal
Brewhouse Efficiency: 75.00 %
Ingredients Amt Name Type # %/IBU
8 lbs Golden Promise (1.8 SRM) Grain 1 92.8 %
8.0 oz English Extra Dark Crystal (160.0 SRM) Grain 2 5.8 %
2.0 oz Roasted Barley, NBer's English (550.0 SRM) Grain 3 1.4 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 21.2 IBUs
1.0 pkg Scottish Ale
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 21.2 IBUs
Est Color: 15.3 SRM Mash Profile
Mash Steps Name Description Step Temperature Step Time Mash In Add 11.90 qt of water at 167.1 F 156.0 F 45 min Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 5.03gal) of 168.0 F water Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Boil:
Collect the one gallon of the first runnings in a separate boil kettle. Use this kettle to boil down the that first gallon to achieve a level of kettle caramelization while you boil the remainder of the wort in your normal boil kettle. After sixty minutes of boiling each, combine the first running syrup with the normal wort.
Fermenting:
Ferment low and slow no matter what yeast used. If possible a cold conditioning phase can help with this beer.
Scottish Export 80/-
Type: All Grain
Batch Size (fermenter): 5.25 gal
Brewhouse Efficiency: 75.00 %
Ingredients Amt Name Type # %/IBU
8 lbs Golden Promise (1.8 SRM) Grain 1 92.8 %
8.0 oz English Extra Dark Crystal (160.0 SRM) Grain 2 5.8 %
2.0 oz Roasted Barley, NBer's English (550.0 SRM) Grain 3 1.4 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 21.2 IBUs
1.0 pkg Scottish Ale
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 21.2 IBUs
Est Color: 15.3 SRM Mash Profile
Mash Steps Name Description Step Temperature Step Time Mash In Add 11.90 qt of water at 167.1 F 156.0 F 45 min Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 5.03gal) of 168.0 F water Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Boil:
Collect the one gallon of the first runnings in a separate boil kettle. Use this kettle to boil down the that first gallon to achieve a level of kettle caramelization while you boil the remainder of the wort in your normal boil kettle. After sixty minutes of boiling each, combine the first running syrup with the normal wort.
Fermenting:
Ferment low and slow no matter what yeast used. If possible a cold conditioning phase can help with this beer.