BrewingHub
BrewingHub

Scottish Export 80/- Caramelized System

Description
After 2 weeks ferment, crash to 40F for "a few months" to improve the beer.

Details

Beer Style
9C Scottish Export 80/- (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
120 min 
Maximum Extract
431.5 points
Potential Extract
302.1 points (70% from recipe)
Anticipated OG
1.060 SG
Boil SG
1.043 SG (at start of boil)
Anticipated Color
14.0 SRM     
Estimated IBU
18.7 IBU
Estimated FG
1.018 SG
Estimated Alcohol
5.6 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

9C Scottish Export 80/-
Original Gravity
1.040-1.054 SG
Final Gravity
1.010-1.016 SG
Alcohol
3.9-5.0 %abv
Bitterness
15.0-30.0 IBU
Color
9.0-17.0 SRM
 
OG
1.060 SG High
FG
1.018 SG High
Alcohol
5.6 %abv High
Bitterness
18.7 IBU
Color
14.0 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 11.5 lbs 3.2 °L 37 ppg 98.4 %
Briess Black Barley 3 oz 500.0 °L 32 ppg 1.6 %
Totals 11.7 lbs 431.5 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 11.5 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist98.4 %
Name: Briess Black Barley
Amount: 3 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist1.6 %
Totals
Amount: 11.7 lbs
Potential: 431.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.00 oz @ 5.0 %AA (5.0 AAU) 18.7 (34.9 %) 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

Yeast

Name Attenuation When
Wyeast 1728 Scottish Ale 71 % Primary
Name: Wyeast 1728 Scottish Ale
Attenuation: 71 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.