87 Export

Source: Kevin Boyle
Recipe added: 11/17/01
Email: xx007@optonline.net

THIS BEER WORKED OUT VERY NICE!

Specifics

Recipe type: All Grain
Batch Size: 10 Gal
Starting Gravity: 1.047
Finishing Gravity: 1.008
Time in Boil: 90
Primary Fermentation: 7-14 days
Secondary Fermentation: 7-14 days
Additional Fermentation: Age cool a few weeks

Ingredients:

MALT
------------------------------------------
1. lbs. Pale Malt(2-row)-munton
7.00 lbs. Pale Malt(2-row) -DeWolf
4.oz. Crystal 60L
2. oz. Biscuit Malt
1.5 oz. Black Patent Malt
1. oz. Chocolate Malt
2.5 oz. Smoked(Bamberg)
8 oz. Demerara Sugar
2. oz Black Treacle
--------------------------------------
HOPS
0.75 oz. Fuggle 3.55AA% 60 min.
0.50 oz. Goldings 5.37AA% 55 min.
0.50 oz. Fuggle 3.86AA% 50 min.

Procedure:

WYeast 1728 Scotish Ale Water Profile ------------- Calcium(Ca): 120.0 ppm Magnesium(Mg): 15.0 ppm Sodium(Na): 25.0 ppm Sulfate(SO4): 70.0 ppm Chloride(Cl): 60.0 ppm biCarbonate(HCO3): 185.0 ppm pH: 8.33 ----------------------------- Mash Type: Single Step Qts Water Per LBS Grain: 1.15 Total Qts: 9.72 Saccharification Rest Temp : 154 Time: 70 Mash-out Rest Temp : 165 Time: 15 Sparge Temp : 172 Time: 75 Notes ----- Roast -3/4- pound of M&F pale malt at 375 for 20 min. Boil -1- gallon- of first runnings with treacle AND SUGAR to carmelize. -------------------------- Ferment- between 55-60 Degrees. Trancefer 4-6 days Secendary- 55- 60 degrees. for 7 days. Transfer to keg -and fine. (opp) Condition between 35-45 Degrees for 2- 3 weeks / up to 3 months. Test.- Filter if need be. mED TO LOW co2

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