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
- Steep Black Barley in 170ºF water for 30 minutes
- Remove grains and bring to boil
- Add bittering hops, boil for 50 minutes
- Remove from heat, add LME, DME and yeast nutrient
- Boil 10 minutes
- Cool to 65ºF, oxygenate wort
- 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
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