From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 19, 2018
|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
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
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.
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%
|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|
|1tbsp||Irish Moss @ 15 minutes|
Fuggle 4% Pellets @ 60 minutes
|1.75 ounces||Total Hop Weight||7 AAUs|
|Total Boil Time:||90 minutes|
Batch Sparge Mash Profile
|Grain Temperature:||68°F||Tun Temperature:||68°F|
Mash profile for most well-modified malts.
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.
Water Amounts Calculator
Calculations derived from Ray Daniels' book Designing Great Beers.
|Primary:||14 days @ 60° F|
|Secondary:||21 days @ 60° F|
|Strike Water Amount:||3|
|Strike Water Temperature:|
|Sparge Water Amount:||8.4|
|Sparge Water Temperature:|
|Original Gravity:||1.040 / 10° P|