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Scottish 80

Scottish 80

Scottish Export 80/- • All Grain • 5 gal


Basic recipe after searching around.

October 11, 2005 at 09:42pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8 lbs English 2-row Pale

    English 2-row Pale

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

  • 0.25 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 0.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 0.25 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .25 lbs Peat Smoked Malt

    Peat Smoked Malt

    Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.

  • .5 oz Northern Brewer - 10.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 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: 1.047 1.040 - 1.054
Terminal Gravity: 1.013 1.010 - 1.016
Color: 15.8 SRM 9 - 17
Alcohol: 4.5% ABV 3.9% - 5%
Bitterness: 26.0 IBU 15 - 30


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