Joe Brewer's BrewBlog > Current BrewBlog > Sample BrewBlog 3 [Scottish Export 80/-]

Batch No:	03
OG:	1.046
OG (Plato):	11.43° P
Reading 1:	1.016 (7 days)
Reading 2:	1.013 (7 days)
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	4.37° P
App. Atten.:	75.4%
Real Atten.:	61.8%
Status:	Primary

General Information

Method:	All Grain
Cost:	$17.25

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Recipe

Grains

7.50 pounds

Scottish Golden Promise

Color (L):	2.4 °L
Info/Use:	Scottish pale ale malt; base malt for all Scottish beers.

88.2% of grist

0.50 pounds

British Dark Crystal Malt

Color (L):	145-188 °L
Info/Use:	Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.

5.9% of grist

0.50 pounds

American Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

5.9% of grist

8.50 pounds

Total Grain Weight

100% of grist

Adjuncts

0.50 pounds

Brown Sugar

Miscellaneous Ingredients (Non-Fermentable)

1 tsp.

Gypsum @ 60 minutes (Mash)

Hops

1.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.2 AAUs

0.50 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.2% Pellets @ 15 minutes
Type: Bittering and Aroma
Use: Boil

2.1 AAUs

0.50 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.2% Pellets @ 1 minutes
Type: Aroma
Use: Boil

2.1 AAUs

2.00 ounces

Total Hop Weight

8.4 AAUs

Yeast

White Labs Edinburgh Ale (WLP028) — Liquid — 35 ml.

Mash

Mash Type:	Infusion
Mash PH:	5.2
Grain Amt.	8.50 pounds

Grain Temp.	15° F
Tun Temp.	150° F
Sparge Amt.	4.0 gallons
Sparge Temp.	168° F
Equip. Adj.?	True

Step	Description	Temp.	Time
Infusion	Single infusion stirring every 20 minutes.	154° F	60 min.
Sparge	Batch sparge with 2.0 gallons of water.	168° F	15 min.
Sparge	Batch sparge with 2.0 gallons of water.	168° F	15 min.

Water Profile

Source:	Purified Water
Sulfate:	39 ppm
PH:	5.0
Calcium:	13 ppm
Magnesium:	14 ppm

Amount:	7.50 gallons
Chloride:	22 ppm
Sodium:	11 ppm

Notes:

Spring water.

Procedure

Single infusion mash Take one gallon of first runnings and boil down to 1/2 gallon to carmelize Batch sparge with 3.75 gallons of 168 degree water Boil 90 minutes, adding hops according to schedule Cool wort to 75 degrees Pitch yeast

Single infusion mash
Take one gallon of first runnings and boil down to 1/2 gallon to carmelize
Batch sparge with 3.75 gallons of 168 degree water
Boil 90 minutes, adding hops according to schedule
Cool wort to 75 degrees
Pitch yeast

Special Procedures

Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Morbi erat. Mauris in arcu. Suspendisse potenti. Nunc ultricies eros non ipsum. Aliquam nec quam a tellus accumsan porta. Nullam sodales, odio ut ultrices sollicitudin, urna lectus cursus felis, et varius nisi ante eu ligula. Nulla dignissim eros porta lorem. Mauris accumsan, enim sed placerat dapibus, ante lorem accumsan metus, non nonummy dui elit sed leo. Duis pharetra egestas justo. Curabitur vel turpis et dolor semper aliquam. Nunc luctus dapibus nulla. Integer nisi nunc, sollicitudin eget, ullamcorper non, egestas eget, nunc. Vivamus turpis. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos hymenaeos. Vestibulum metus. Aliquam justo. Maecenas eu erat eu lacus suscipit eleifend. Sed elementum. Curabitur tellus eros, gravida et, rhoncus id, dapibus sed, mauris. Ut feugiat lobortis enim. Aliquam non ligula. Praesent vel nisi. Donec vitae tellus. Quisque vitae erat. Vestibulum mollis turpis at massa. Ut nibh. Fusce ante metus, nonummy sit amet, porta a, rhoncus ac, risus. Etiam commodo auctor lacus. Nullam vitae leo vitae tortor malesuada lacinia. Vestibulum tristique facilisis sapien. Suspendisse potenti. Aenean vitae enim eget orci cursus convallis

Fermentation

Primary:	7 days @ 65° F
Secondary:	7 days @ 65° F
Age:	28 days @ 45° F

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Sample BrewBlog 3	Mar 18, 2007
Sample BrewBlog 2	Mar 06, 2007
Sample BrewBlog 1	Feb 14, 2007

Sample BrewBlog 1	On Tap
Sample BrewBlog 3	Primary
Sample BrewBlog 2	Secondary