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Recipe Information edit

Details

Name: Gruagach 1 Brewer: npzee Brew Date: 2/7/2014
  IBU Formula: Tinseth Units: standard Private: Yes

Boil

Boil Volume: 5 gal. Boil Length: 90 min. Target Volume: 3 gal.

Style

Name: Scottish Export 80 Category: Scottish and Irish Ales - 9C Type: Ale

Notes

Drain a little more than a pint of the first kettle runnings and simmer them in a pot, reducing it into a caramel sauce and add it back into the boil, at 5 minutes. 

Cool wort to 58F. Pitch yeast and maintain 58F for 6 weeks. 

Fermentables add

Variety Amount Color Potential SG Grist%  
2-Row Malt6 lbs. 4.8 oz.2 °L1.0361.04579%
Crystal 8011.2 oz.80 °L1.0331.0059%
Biscuit Malt6.4 oz.24 °L1.0351.0035%
Brown Malt4 oz.65 °L1.0321.0023%
Peated Malt3.2 oz.3 °L1.0341.0013%
Black Patent Malt2.4 oz.500 °L1.0251.0012%
Total 8 lbs.
24 SRM
  1.056    

Hops add

Hops Amount AA% Use Time Type IBU  
East Kent Goldings (Usa)0.7 oz.6.9Boil60 min.Pellet29
Total 0.70 oz.         29  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Scottish Ale 172871High55 °F75 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: Gruagach 1 Brewer: npzee Brew Date: 2/7/2014
  Boil Volume: 5 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 60% Mash Method: single infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.25 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.156.0 °F2.50 gal.171.9 °F1.25
Total   1 hour   2.50 gal. (runoff: 1.30 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Batch Sparge175.0 °F2.30 gal.
Total   2.30 gal.  

Type

all-grain

OG

1.056
style
1.040 - 1.054

FG

1.016
style
1.010 - 1.016

Color

24 SRM
style
9 - 17

IBU

29
style
15 - 30

ABV

5.3%
style
3.9 - 5

Cal.

186
per 12oz.