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Extract Scottish Ale Extract
Color
Stats
OG1.073
FG1.010
IBU32
ABV8.10 %
SRM19
BJCP Style
05C. Scottish Ales, Export 80/-
Description
Midwest Modified Ale
Submitted by ruffeo on 19-Sep-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 3.50 gallons
Boil Time 75 minutes
Batch Size 5.00 gallons
Yeast White Labs California Ale WLP001 (80% app. attenuation)
Primary Fermentation Bucket 2 weeks
Secondary Fermentation Bucket
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.040 1.073 1.050
FG 1.013 1.010 1.017
IBU 15 32 36
SRM 10 19 19
ABV 3.9 8.10 4.9
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
57.9 % 6.00 Amber Malt Extract Syrup 32.4 9.0
19.3 % 2.00 Brown Sugar 13.5 2.0
9.6 % 1.00 Amber Dry Malt Extract 6.8 12.5
4.8 % 0.50 American Crystal 40L 2.6 40.0
2.4 % 0.25 Belgian Biscuit 1.1 23.0
2.4 % 0.25 American Chocolate 1.1 350.0
2.4 % 0.25 British Peated 1.4 5.0
1.2 % 0.12 Belgian Special B 0.5 221.0
  10.37     59.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 0.50 Challenger Pellet 7.5 3.8 75 0.050 18.8
66.7 % 1.00 Fuggles Pellet 5.1 5.1 30 0.026 13.2
  1.50               32.0