#30 Jamil's Scottish Export 60
| Selected Style and BJCP Guidelines |
| Min SG: | 1.030 SG | Max SG: | 1.035 SG |
| Min IBU: | 10 IBU | Max IBU: | 20 IBU |
| Min Color: | 9.0 SRM | Max Color: | 17.0 SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 6.50 US gals | Post-Boil Wort Volume: | 5.00 US gals |
| Pre-Ferment Batch Volume: | 5.00 US gals | ||
| Expected Pre-Boil Gravity: | 1.026 SG | Expected OG: | 1.034 SG |
| Expected FG: | 1.008 SG | ||
| Expected ABV: | 3.4 % | Expected ABW: | 2.7 % |
| Expected IBU (using Tinseth): | 12.5 IBU | Expected Color: | 16.0 SRM |
| Mash Efficiency: | 70.0 % | Approx Color: | |
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 70 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| UK Pale Ale Malt | 4.00 lb | 60.4 % | In Mash/Steeped |
| US Caramel 40L Malt | 1.00 lb | 15.1 % | In Mash/Steeped |
| German Munich Malt | 0.50 lb | 7.6 % | In Mash/Steeped |
| US Caramel 120L Malt | 0.50 lb | 7.6 % | In Mash/Steeped |
| Canadian Honey Malt (Gambrinus) | 0.50 lb | 7.6 % | In Mash/Steeped |
| UK Pale Chocolate Malt | 0.12 lb | 1.8 % | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | Form | When |
| UK Golding | 5.0 | 0.5 oz | Pelletized Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.3 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step 158 |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 170 degF | 5 |
| Rest at | 158 degF | 60 |
| Raise to and Mash out at | 168 degF | 15 |
| Recipe Notes |