Fury of the Claymore

an All Grain Scottish Export 80/- by Vinny Mannering

Fermentables

Amount Fermentable Maltster Use PPG Color
9.0 lb
Maris Otter Pale (UK)
Any Mash 38 3 °L
1.0 lb
Caramel/Crystal 40L (US)
Any Mash 34 40 °L
1.0 lb
Munich - Light 10L (US)
Any Mash 33 10 °L
0.75 lb
Flaked Oats
Any Boil 33 2 °L
0.5 lb
Honey Malt (CA)
Any Mash 37 25 °L
5.0 oz
Roasted Barley (US)
Any Mash 33 300 °L

Hops

Amount Hop Time Use Form AA
0.6 oz Nugget (US) 60 min First Wort Pellet 14.3%
0.6 oz Hallertau (DE) 10 min Boil Pellet 4.5%

Yeasts

Name Lab/Product Attenuation
Scottish Ale Wyeast 1728 71.0%

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 158.0 °F 60 min

Stats

Batch & Boil

  • Batch Size 6.0 gal
  • Boil Time 75 min

Properties

  • OG 1.054
  • FG 1.016
  • IBU 28
  • ABV 5.0%
  • Color
    15 SRM
  • Balance Balanced

Notes

Pitch the yeast into 60 °F (16 °C) wort and keeping the temperature at or below 65 °F (18 °C) for at least the first 48 hours. The fermentation should finish out in 4–5 days. If the beer takes longer than five days to ferment the temperature is too cold for that strain, if it takes three or less it is too warm. Letting the temperature freely rise to room temperature after the yeast has passed its major ester-formation stage in the first 48 hours helps achieve a timely fermentation.

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