Description Toast 1 lb of pale malt in your oven for 2 hours at 270 F to create the "Home Toasted Malt". Perform simple one stage mash at 158F for a full bodied taste. Peak flavor reached at approximately 12 weeks.
Details
Brewing Method
All grain
Brew Type
Ale
Recipe Efficiency 72%
Recipe Volume
5 gal
Boil Volume
6 gal
Boil Time
60 min
Maximum Extract
365.4 points
Potential Extract
263.1 points (72% from recipe)
Anticipated OG
1.053 SG
Boil SG
1.044 SG (at start of boil)
Anticipated Color
12.1 SRM
Estimated IBU
25.1 IBU
Estimated FG
1.014 SG
Estimated Alcohol
5.0 %abv
Fermentation Primary 4 d, Secondary 7 d, and Lager 42 d
Mash 45 m @ 158 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
1.053 SG
FG
1.014 SG
Alcohol
5.0 %abv
High
Bitterness
25.1 IBU
Color
12.1 SRM
Overall Compliance: 80.0%
Fermentables
Name: Briess 2-Row
Amount: 8 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist 79.0 %
Name: Toasted Malt
Amount: 1 lbs
Color: 27.0 °L
Potential: 32 ppg
% Grist 9.9 %
Name: Briess CaraPils
Amount: 0.5 lbs
Color: 1.5 °L
Potential: 33 ppg
% Grist 4.9 %
Totals
Amount: 10.1 lbs
Potential: 365.4 points
% Grist: 100%
Hops
Hop
Amount
IBU
When
Time
Perle 0.50 oz @ 8.0 %AA (4.0 AAU)
15.4 (30.9 %)
Boil
60 min
Golding 0.50 oz @ 5.0 %AA (2.5 AAU)
9.7 (30.9 %)
Boil
60 min
Totals
1.0 oz
Hop: Perle
Amount: 0.5 oz
%AA: 8.0
When: Boil
Time: 60 min
Hop: Golding
Amount: 0.5 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 1.0 oz
Additives
Name
Amount
When
Time
Irish Moss 0.3 tsp
Boil
10 min
Name: Irish Moss
Amount: 0.3 tsp
When: Boil
Time: 10 min
Recipe Source:
Brad Smith
