Style: 9C. Scottish Export 80/-
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 4.81% |
| Estimated Original Gravity[SG]: | 1.049 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 73.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 20.00 |
Colour [SRM(EBC)]: 14.94 (29.43) |
| Balance: 0.810 |
BU:GU ratio: 0.406 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Protein rest |
infusion |
53.00 (127.40) |
5 |
| Sacchrification |
infusion |
68.00 (154.40) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.039 |
79.26% |
3976.92 (8.77) |
78.45% |
| Chocolate Malt Pale (Bairds) |
1.000 |
0.95% |
50.00 (0.11) |
0.99% |
| Crystal Malt Dark (Bairds) |
1.002 |
4.01% |
221.15 (0.49) |
4.36% |
| Crystal Malt Medium (Bairds) |
1.002 |
4.13% |
221.15 (0.49) |
4.36% |
| Munich II Malt (Weyermann) |
1.006 |
11.65% |
600.00 (1.32) |
11.84% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Brewers Gold |
7.90% |
20.00 |
100.00% |
25.06 (0.88) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Irish Ale - Wyeast 1084 |
medium |
73.00% |
16.00 (60.80) |
23.00 (73.40) |
10% ABV |
