Recipe: Scottish - Export 75/-
Style: 9C. Scottish Export 80/-Description:
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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
Color [SRM(EBC)]: 14.94 (29.43)
BU:GU ratio: 0.406
Balance: 0.810
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
3976.92 (8.77) Ale Malt (Barrett Burston) 1.039 78.45%
50.00 (0.11) Chocolate Malt Pale (Bairds) 1.000 0.99%
221.15 (0.49) Crystal Malt Dark (Bairds) 1.002 4.36%
221.15 (0.49) Crystal Malt Medium (Bairds) 1.002 4.36%
600.00 (1.32) Munich II Malt (Weyermann) 1.006 11.84%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
25.06 (0.88) Brewers Gold 7.90% 20.00 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Irish Ale - Wyeast 1084 73.00% 16.00 (60.80) 23.00 (73.40)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Protein rest Infusion 53.00 (127.40) 5
Sacchrification Infusion 68.00 (154.40) 60
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