Recipe/BrewingHub

Scottish Export 80/- System

9C Scottish Export 80/-

Overall Compliance: 60.0%

Name	Amount	Color	Potential	% Grist
Castle Pale Ale	9.5 lbs	3.2 °L	37 ppg	79.5 %
Briess Caramel 40L	1 lbs	40.0 °L	34 ppg	8.4 %
Gambrinus Munich Light	8.04 oz	10.0 °L	37 ppg	4.2 %
Gambrinus Honey Malt	8.04 oz	25.0 °L	37 ppg	4.2 %
Briess Caramel 120L	4.02 oz	120.0 °L	32 ppg	2.1 %
Crisp Pale Chocolate	3.02 oz	225.0 °L	35 ppg	1.6 %
Totals	11.9 lbs		437.3 points	100%

Name: Castle Pale Ale
Amount: 9.5 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist79.5 %

Name: Briess Caramel 40L
Amount: 1 lbs
Color: 40.0 °L
Potential: 34 ppg
% Grist8.4 %

Name: Gambrinus Munich Light
Amount: 8.04 oz
Color: 10.0 °L
Potential: 37 ppg
% Grist4.2 %

Name: Gambrinus Honey Malt
Amount: 8.04 oz
Color: 25.0 °L
Potential: 37 ppg
% Grist4.2 %

Name: Briess Caramel 120L
Amount: 4.02 oz
Color: 120.0 °L
Potential: 32 ppg
% Grist2.1 %

Name: Crisp Pale Chocolate
Amount: 3.02 oz
Color: 225.0 °L
Potential: 35 ppg
% Grist1.6 %

Totals
Amount: 11.9 lbs
Potential: 437.3 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Golding	1.00 oz @ 5.0 %AA (5.0 AAU)	18.6 (34.7 %)	Boil	60 min
Totals	1.0 oz

Hop: Golding
Amount: 1 oz
%AA: 5.0
When: Boil
Time: 60 min

Totals
Amount: 1.0 oz

Name	Attenuation	When
Wyeast 1056 American Ale	75 %	Primary

Name: Wyeast 1056 American Ale
Attenuation: 75 %
When: Primary

Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.