80/- scottish export ale

DarkFaerytale · Post by **DarkFaerytale** » Friday Dec 08, 2006 4:14 pm

Beer's Name: Ruthless Wonder
Style: Scottish Export Ale

Original Gravity: 1.046
Final Gravity: 1.012
Alcohol content: 4.41%
Method: Partial
Efficiency: 70%
Total IBU (Bitterness): 21.5
EBC (color): 25

Ingredients: (portions for a 23 L batch)
2.5 kg Bairds Maris Otter Pale Ale Malt
1.5 kg Generic LME - Amber
0.1 kg Weyermann Carapils(Carafoam)
0.05 kg JWM Roast Barley
0.05 kg JWM Chocolate Malt
12 g Goldings, East Kent (Pellets, 5.2 AA%, 60 mins)
12 g Fuggles (Pellets, 5.7 AA%, 60 mins)
10 g Goldings, East Kent (Pellets, 5.2 AA%, 30 mins)
1 Sachet DCL Yeast S-04 - SafAle English Ale
Irish Moss

Directions:
this was my first partial recipe that i had written up myself (with some help from the guys at grumpys) after 3 months it tastes a treat, i'm very happy with it, 60 min addition hops were added as first wort hop. The extract was added at 15 mins left in the boil with some irishmoss, from memory i mashed the grains at 66C for 60 mins

Primary: 7 days Secondary 7 days Conditioning: 0 weeks

Paleman · Post by **Paleman** » Saturday Dec 09, 2006 2:10 pm

Sounds the goods Phill. Thanks for sharing the recipe.

I see you plan to do a Duvel....you'll love it !!

DarkFaerytale · Post by **DarkFaerytale** » Sunday Dec 10, 2006 12:06 pm

it's one of my favourite beers the Duvel Paleman, i'm tossing up wether to buy the grumpys partial pack or wait till i get better equiptment and do an all grain version tho. desisions desisions

-Phill

Chris · Post by **Chris** » Monday Dec 11, 2006 9:26 am

66*C is quite a high mash temp for an 80/ isn't it?

I would have gone 60*C max.

Was there a reason?

DarkFaerytale · Post by **DarkFaerytale** » Monday Dec 11, 2006 9:47 am

"Chris - 66*C is quite a high mash temp for an 80/ isn't it?

I would have gone 60*C max.

Was there a reason?"

really? i was under the impression you should try and get inbetween 65-69 for single mash infusion, i usually aim for 66-67

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how come you mash at 60? wouldn't it be quite thin?

i'm still learning the science of mashing. looking forward to finding out more

-Phill

Aussie Claret · Post by **Aussie Claret** » Monday Dec 11, 2006 11:12 am

Darkfaerytale,
I'm with you 67-68c for more body, 65c for mid range and below for thin less body, i'd be interested in the thought behind the 60c mash temp.
AC

Chris · Post by **Chris** » Tuesday Dec 12, 2006 9:40 am

Sorry about that- my brain was on someting else!

I'd actually aim for 68-69*C for a Scottish 80/

66*C is the APA I'm doing today!

DarkFaerytale · Post by **DarkFaerytale** » Tuesday Dec 12, 2006 12:22 pm

thats what i thought u ment Chris

most likely next time around i'll be aiming for a higher temp as well, hopefully for an all grain batch, yum, good luck with your APA i'm drinking an amarillo/cascade soaked one at the moment, pretty tasty

-Phill

Chris · Post by **Chris** » Wednesday Dec 13, 2006 9:34 am

Yeah, can't wait for it! I've got a Scottish 80/ up next.