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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

  1. Steep Black Barley in 170ºF water for 30 minutes
  2. Remove grains and bring to boil
  3. Add bittering hops, boil for 50 minutes
  4. Remove from heat, add LME, DME and yeast nutrient
  5. Boil 10 minutes
  6. Cool to 65ºF, oxygenate wort
  7. 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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