Scottish Export - All Grain - Fat Scotsman

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A Scottish Export 80. Won first place at the Bluebonnet Brew-off 2003.
Fat Scotsman

A ProMash Recipe Report

BJCP Style and Style Guidelines
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05-C Scottish Ale, Export 80

Min OG: 1.040 Max OG: 1.050
Min IBU: 15 Max IBU: 36
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.19
Anticipated OG: 1.061 Plato: 14.95
Anticipated SRM: 19.1
Anticipated IBU: 28.6
Brewhouse Efficiency: 85 %
Wort Boil Time: 120 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
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78.2 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.50 lbs. Aromatic Malt Belgium 1.036 25
5.2 1.00 lbs. Wheat Malt America 1.038 2
2.6 0.50 lbs. CaraFoam 1.033 2
2.6 0.50 lbs. CaraMunich Malt Belgium 1.033 75
2.6 0.50 lbs. Roasted Barley Great Britain 1.029 575
1.0 0.19 lbs. Peated Malt Great Britain 1.038 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Goldings - E.K. Plug 6.00 26.0 60 min.
1.00 oz. Goldings - E.K. Plug 6.00 2.6 10 min.


Yeast
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White Labs WLP028 Edinburgh Ale


Mash Schedule
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Mash Type: Single Step

Grain Lbs: 19.19
Water Qts: 23.99 - Before Additional Infusions
Water Gal: 6.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 75
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 180 Time: 0


Total Mash Volume Gal: 7.53 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.