Stoopsitters Brewing BrewBlog > Recipes > ODells 90 Schilling Clone [Scottish Export 80/-]

Style:

Scottish Export 80/- — BJCP Style Information

Category:	Scottish and Irish Ale
Number:	09C

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

Contributor:

Jim Tischner

Yield:

5 gallons

Color (SRM/EBC):

10.8/21.3

Bitterness (Calc):

30.1 IBU (Daniels)

OG:

1.054

Method:	All Grain
Source:	Jim Tischner

Enter desired final yield (volume):

gallons

8.72 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

75% of grist

1.05 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

9% of grist

0.81 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

7% of grist

0.58 pounds

Rahr White Wheat Malt

Color (L):	2 °L
Info/Use:	Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

5% of grist

0.35 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

3% of grist

0.12 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

1% of grist

11.63 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	11.6 pounds
Grain Absorbtion:	2.5 gallons
Total Water Needed:	10.2 gallons	6.7 gallons (runoff) + 2.5 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.9 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.3 gallons	10.2 gallons (total water) – 3.9 gallons (mash water)

)

100% of grist

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

8.5000000% @ 60 minutes
Type: Bittering
Use: Boil

8.5 AAUs

1.00 ounces

Total Hop Weight

8.5 AAUs

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Wyeast Labs American Ale — Liquid

Wyeast Labs American Ale — Liquid

Mash-in at 150 for 60 min Mash-out at 166 for 10 min Batch sparge at 166

Mash-in at 150 for 60 min

Mash-out at 166 for 10 min

Batch sparge at 166

Primary:	4 days @ 64° F
Secondary:	10 days @ 64° F
Tertiary:	7 days @ ° F
Age:	30 days @ 65° F

Only ended up with 6.2 gal for pre boil Pre boil gravity of 1.040. Expected 1.046 Boiled-off 1.6 gals Mash-in at 169 = 150 mash temp (lookin for 156) Mash-out at 209 = 166 mash temp Sparge water at 170 = 158 sparge temp Cooler and grains not at 70F. Probably closer to 60F Grain absorbtion rate was 0.66 qt/lb Volume after 1st running = 3.2 gal Pre boil volume = 6.2

Only ended up with 6.2 gal for pre boil

Pre boil gravity of 1.040. Expected 1.046

Boiled-off 1.6 gals

Mash-in at 169 = 150 mash temp (lookin for 156)

Mash-out at 209 = 166 mash temp

Sparge water at 170 = 158 sparge temp

Cooler and grains not at 70F. Probably closer to 60F

Grain absorbtion rate was 0.66 qt/lb

Volume after 1st running = 3.2 gal

Pre boil volume = 6.2