Scottish Export 80/- – All Grain


General Info

Augmented recipe based upon a Jamil Show discussion and using information in Designing Great Beers. It’s been a year since this one was brewed. High time.

  • Added 2 oz of chocolate malt for color enhancement.
  • No Fuggle or Progress hops are available (in fact, the brew store only has about half their usual varieties). Went with Williamette.


Racked to primary and took a gravity reading. Pitched yeast from a slurry retrieved from Orange on a Pencil brew. Set in the basement brew closet (February 16, 2008). Fermented for eight days at ~56° in the closet, moved to a warmer room to finish out primary fermentation at 64° (February 26, 2008).

Malts and Grains

Amount Malt/Grain %
8.00 pounds Scottish Golden Promise 75.3%
0.75 pounds American Munich Malt 7.1%
1.00 pounds Crystal Malt 40L 9.4%
0.75 pounds Honey Malt 7.1%
0.12 pounds British Chocolate Malt 1.1%
10.62 pounds Total Grain Weight 100%


Amount Hop Time AA
1.00 ounces Willamette 60 min 3.5%
1.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Edinburgh Ale (WLP028) White Labs Liquid 8 oz. Slurry

Mash Infusion

Step Description Temp. Time
Infusion 159° F 60 min.
Sparge 167° F 40 min.


  • Single infusion mash
  • Boil 90 minutes, adding hops according to schedule
  • Cool wort to 75 degrees
  • Pitch yeast

Fermentation and Aging

11 days @ 58° F
7 days @ 58° F
28 days @ 45° F

Clansman 80/-

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.060 / 14.7° P    
Mash PH:      
Boil PH:      

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