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2010BB Scottish 80 Shilling

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed January 22, 2018

Specifics
Style: Scottish Export 80/-
Brewer: Chad Haatvedt
Brew Date: March 21, 2010
Tap Date: April 29, 2010
Yield: 6 gallons
Color (SRM/EBC): 14.5/28.6
Bitterness (Calc): 26.6 IBU (Daniels)
BU/GU: 0.66
Calories: 131 (12 ounces)
ABV: 4.3%
ABW: 3.3%
Batch No: 2010-03
OG: 1.040
OG (Plato): 9.99° P
Target OG: 1.044
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 3.49° P
App. Atten.: 79.5%
Real Atten.: 65.1%
Status: Bottled
BJCP Style Info: Scottish Export 80/-
O.G.: 1.040 - 1.054
F.G.: 1.010 - 1.016
ABV: 3.9 - 5.0%
Bitterness: 15 - 30 IBUs
Color: 9 - 17 SRM
Info: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

Commercial Examples: Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark

General Information
Method: All Grain

Big Brew 2010

Scottish Export 80 Shilling All Grain

This recipe is based on the 1991 80 Shilling Ale, Single Mash Method found in “Scotch Ale” by Greg Noonan.  Enjoy!

In honor of Greg Noonan

For a 5.3 gallon (20 L) yield for a 90 minute boil

O.G.: 1.044
F.G.: 1.012
IBU: 26.3

Big Brew Directions for All-Grain Recipe

Mash with 2 gallons (7.6 L) of soft to medium-hard water for a thick mash.  Mash at 158° F (70° C) for 60 minutes.  Caramelize the wort by running about 1 gallon into the kettle and boiling for 15 minutes before continuing the runoff.  Sparge with water at 173° F (78° C). Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). You may need to add additional water to top up before the boil.  Bring to a boil, and boil for 30 minutes before adding the hops.  Boil another 45 minutes, and add the Irish moss.  Boil for 15 minutes then turn off the heat. Next, chill to 55-65° F (13-18° C), transfer to a fermenter, pitch the yeast and aerate well.  Continue fermenting at 60-65° F (16-18° C) for four weeks.  Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.

Comments

I followed the recipe pretty closely, though I did up the grain bill to 8.5 lbs 2 Row, and .5 lb of Roasted Barley.  I did a batch sparge, and hit a brewhouse efficiency of about 75%.

My pre-boil gravity was at 1.030.  I was shooting for a target original gravity of 1.044, though only hit 1.040

 

I racked to the Keg on April 29, 2010.  Final gravity was 1.008.

Alcohol By Volume (ABV): 4.3%

Malts and Grains
8.50 pounds American Pale Malt (2-Row) 94.4% of grist
0.50 pounds American Roasted Barley 5.6% of grist
9.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1tbsp Irish Moss @ 15 minutes  
Hops
1.75 ounces Fuggle 4% Pellets @ 60 minutes
Type: Bittering
Use: Boil
7 AAUs
1.75 ounces Total Hop Weight 7 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 125 ml
Mash Profile

Batch Sparge Mash Profile

Grain Temperature: 68°F Tun Temperature: 68°F
Sparge Temperature: 156°F PH: 5.4
PPG: 19.3 Efficiency: 56.1%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash Infusion 60 min. 154°F

Calculate stike temp and water amount based on grain bill.

2 Secondary Mash Infusion 30 min. 154°F

This is the secondary mash, to be started after that run-off of the first mash.

Procedure
Water Amounts Calculator
Target Final Boil Volume: 6 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 75 minutes  
Runoff Volume Needed: 8.13 gallons 6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.88 gallons (boil evaporation)
Grain Amount: 9 pounds  
Grain Absorbtion: 1.8 gallons  
Total Water Needed: 10.93 gallons 8.13 gallons (runoff) + 1.8 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed: 2.81 gallons based on 1.25 quarts per pound of grain
Sparge Water Needed: 8.11 gallons 10.93 gallons (total water) – 2.81 gallons (mash water)

 

Calculations derived from Ray Daniels' book Designing Great Beers.

Fermentation
Primary: 14 days @ 60° F
Secondary: 21 days @ 60° F
2010BB Scottish 80 Shilling
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 8.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 8.5  
Post-Boil Amount: 6  
Boil Time: 90  
Original Gravity: 1.040 / 10° P  
     
     
     
     
Brew Day Notes
 

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