Extract brewers will enjoy this take on 80 Schilling Ale. It was designed using a blend of Briess CBW® brewer’s grade malt extracts with a touch of Briess Black Barley so the finished beer exhibits a discernible malty character and dry finish. Black Barley isn’t malted, just roasted. So it’s quite different than Black Malt. This recipe is on a tear-out recipe card inside the March-April issue of Brew Your Own magazine. For a printer-friendly version visit the Briess Recipe Database.
If you’re wondering, CBW stands for “Concentrated Brewers Wort”. That’s what these malt extracts are—concentrates of brewers wort. CBWs are produced in a 500-barrel, brewhouse (third largest in Wisconsin), then gently vacuum evaporated to maintain their flavor and lessen color development. We use a multiple step infusion brewing process for high fermentability and FAN, which is critical for brewing.
80 Schilling Export Ale
- Type: Ale
- Style: Scottish Ale
- Batch Size: 5 gallons
- Recipe Type: Extract with grain
- Recipe Contributed By: Briess Technical Services Team
- 6.6 lbs—Briess CBW® Pilsen Light LME
- 1 lb—Briess CBW® Sparkling Amber DME
- 1 oz—Briess Black Barley
- 1 oz—Challenger (7.0% AA)—60 minute boil
- 2 vials—WLP028 Edinburgh Scottish Ale Yeast
- Steep Briess Black Barley in 170ºF water for 30 minutes.
- Remove grains and bring to a boil.
- Add bittering hops, boil for 50 minutes.
- Remove from heat, add LME and DME.
- 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 SRM