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3 Legged Scotsman

3 Legged Scotsman

Scottish Export 80/- • All Grain • 5 gal

gclancy

single infusion mash at 158F for 60 mins.

July 11, 2005 pm 04:15pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 1/16 lbs English Black Roast

    English Black Roast

    Adds a heavy roast flavor and dark color.

  • .375 lbs British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • 9.5 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .25 oz Warrior® - 16.5 AA% whole; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • .25 oz Warrior® - 16.5 AA% whole; boiled 15 min

    Warrior®

    New hop with much potential. Very stable.

  • .5 oz Warrior® - 16.5 AA% whole; boiled 2 min

    Warrior®

    New hop with much potential. Very stable.

  • White Labs WLP028 Edinburgh Scottish Ale

    White Labs WLP028 Edinburgh Scottish Ale

    Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

Style (BJCP)

Category: 9 - Scottish and Irish Ale

Subcategory: C - Scottish Export 80/-

Range for this Style
Original Gravity: 1.051 1.040 - 1.054
Terminal Gravity: 1.014 1.010 - 1.016
Color: 12.7 SRM 9 - 17
Alcohol: 4.9% ABV 3.9% - 5%
Bitterness: 24.1 IBU 15 - 30

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