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Scottish Light 60/-
BJCP 2008 – 09A
OG
1.040
FG
1.010
SRM
15.1
ABV
3.8%
IBU
13
Batch #
2008-04
Batch Size
5.00
gal
Brew Date
February 3, 2008
Tap Date
August 25, 2008
Cost
$22.00
BU/GU
0.33
ABW
3.1%
Kcal
131
12 oz
Real Extract
3.9° P
Attenuation
74%
apparent
61%
real
Fermentables
Scottish Golden Promise
4.00
lbs
|
61%
Type
Grain
61%
American Munich Malt
0.50
lbs
|
7.6%
Type
Grain
Origin
United States
Color
10.0 SRM
PPG
30.0
Info
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
7.6%
Honey Malt
0.50
lbs
|
7.6%
Type
Grain
Origin
Varies
Color
25.0 SRM
PPG
57.0
Info
Malt sweetness and honey like flavor and aroma.
7.6%
Crystal Malt 40L
1.00
lbs
|
15.2%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
15.2%
Crystal Malt 120L
0.50
lbs
|
7.6%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
7.6%
British Chocolate Malt
0.06
lbs
|
0.9%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Hops
0.45 oz
Progress
7.0%
60 min
Boil
Non-Fermentables
1 tsp.
Gypsum
Water Agent
Boil
60 min
1 tsp.
Irish Moss
Spice
Boil
15 min
Yeasts
1 pkg
Edinburgh Ale
WLP028
White Labs
Mash Profile
Infusion
Ideal Grain Temp
70°F
Ideal Sparge Temp
167°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion
60 min
156°F
Step 2
Sparge
40 min
167°F
Fermentation and Aging
10 days
Primary
58°F
7 days
Secondary
68°F
21 days
Age
58°F
Water Profile
Purified tap water
Procedure
Single infusion mash with 2.75 gallons of water @ 156° for 60 minutes (for a more dextrinous wort profile).
Sparge with 170° water.
90 minute boil.
Add hops according to schedule.
Cool wort and pitch yeast.
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