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Beer Type: Ale

Beer Style: Scottish / Irish Ales

• 

  80 Schilling Export Ale

  
  

  Scottish Ale formulated to exhibit a discernible malty character and dry finish.

  
  

  Type: Ale

  Style: Scottish / Irish Ales

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.6 lbs	CBW® Pilsen Light LME	10 minute boil	Extract, LME
  1 lb	CBW® Sparkling Amber DME	10 minute boil	Extract, DME
  1 oz	Black Barley		Roasted Barley
  1 oz	Challenger (7.0% AA hop)	60 minute boil
  2 vials	WLP028 Edinburgh Scottish Ale Yeast
  1 capsule	Servomyces Yeast Nutrient

  
  

  Procedures

  1. Steep Black Barley in 170ºF water for 30 minutes
  2. Remove grains and bring to boil
  3. Add bittering hops, boil for 50 minutes
  4. Remove from heat, add LME, DME and yeast nutrient
  5. Boil 10 minutes
  6. Cool to 65ºF, oxygenate wort
  7. Pitch 1.5 vials WLP028 Edinburgh Scottish Ale Yeast

  ---

  Primary Fermentation: 1-2 weeks at 65ºF

  Secondary Fermentation: 4 weeks

  Fermentation Notes: Bottle condition or Force carbonate

  Original Gravity: 1.67

  Final Gravity: 1.013

  Alcohol by Weight: 5.6%

  Alcohol by Volume: 7.1%

  IBU: 40

  Color: 16 Lovibond

  Tags: