87-Export

Source: KB
Recipe added: 11/18/01
Email: xx007@optonline.net

This beer turned out to be very Professional in taste. In fact... over all ...it was pretty damn good!

Specifics

Recipe type: All Grain
Batch Size: 5.5-US Gallons
Starting Gravity: 1.047
Finishing Gravity: 1.008
Time in Boil: 70
Primary Fermentation: 7-14 days
Secondary Fermentation: 7-14 days
Additional Fermentation: 32-42F for 2-3 weeks

Ingredients:

MALT
------------------------------------------
1. lbs. Pale Malt(2-row)-munton
7.00 lbs. Pale Malt(2-row) -DeWolf
4.oz. Crystal 60L Malt
2. oz. Biscuit Malt
1.5 oz. Black Patent Malt
1. oz. Chocolate Malt
2.5 oz. Smoked(Bamberg)Malt
8 oz. Demerara Sugar
2. oz Black Treacle
--------------------------------------
HOPS
0.75 oz. Fuggle 3.55AA% 60 min.
0.50 oz. Goldings 5.37AA% 50 min.
0.50 oz. Fuggle 3.86AA% 20 min.
IBU 16-18
Color 13-14L
*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
Mash Type: Single Step
1- Qt per US pound of grist
Saccharification Rest Temp : 154 F degrees
Sparge Temp : 172F
Boil 70 minutes.
Ferment- between 55-62 Degrees.
Trancefer 4-6 days
Secendary- 55- 62 degrees. for 7 days.
Transfer to keg and fine.
Condition between 35-45 Degrees for 2- 3 weeks or more
Filter if needed but, Wyeast 1728 cleans up pretty good.

Procedure:

Notes: Roast -1- pound of Munton pale malt at 375 for 20 min. Add to mash 30-40 minutes before the end of mashing. Boil -1- gallon- of first runnings in a separate pot. Add treacle AND Sugar to the boil and carmelize. Add carmelized first runnings to the main boil around 30 minutes before knock out.

Back to previous Table of Contents