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My kilt is 2 short
Scottish Export 80/- • Extract • 5 gal
brewed 6/8/5
March 31, 2005 pm 05:34pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .25 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.25 oz
Willamette - 4.2 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .75 oz
Willamette - 4.2 AA% whole; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 16.7 SRM | 9 - 17 | |
| Alcohol: | 4.7% ABV | 3.9% - 5% | |
| Bitterness: | 25.8 IBU | 15 - 30 | |
Discussion
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