Scottish Export 80/- – All Grain


General Info

Conversion of the Great Scot 80-/ extract version to all grain. Used Fuggles instead of Progress hops and added some brown sugar.

Updated January 2007: included an aroma hop addition and a carmelization phase to intensify the flavor.

This one has quickly become a house ale...I’ll always have it on tap.


Omitted the brown sugar this time around and changed the yeast to White Labs Edinburgh Ale, the default scotch ale yeast from the laboratory. Racked to primary and took a gravity reading, which was a bit lower than expected. Probably the ph - which I forgot to adjust (January 29, 2007).

Racked to secondary and took a gravity reading. Nearly done with fermentation. I’m going to re-culture and re-pitch the yeast for my next brew: Red Dawn (February 3, 2007).

Racked to keg and began conditioning. This one should be ready to drink by March 10, 2007 (February 11, 2007).

Final analysis: not as good as last time. Next time, use the brown sugar and leave out the aroma hop addition. Heck, the mid-boil addition could be omitted as well. Also, there’s no use in caramelizing 1 gallon of first runnings. Omit that step.

Malts and Grains

Amount Malt/Grain %
7.50 pounds Scottish Golden Promise 88.2%
0.50 pounds British Dark Crystal Malt 5.9%
0.50 pounds American Wheat Malt 5.9%
8.50 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes


Amount Hop Time AA
1.00 ounces Fuggle 60 min 4.2%
0.50 ounces Fuggle 15 min 4.2%
0.50 ounces Fuggle 1 min 4.2%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Edinburgh Ale (WLP028) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Infusion Single infusion stirring every 20 minutes 154° F 60 min.
Sparge Batch sparge with 2.0 gallons of water 168° F 15 min.
Sparge Batch sparge the 1.75 gallons of water. 168° F 15 min.


  • Single infusion mash
  • Take one gallon of first runnings and boil down to 1/2 gallon to carmelize
  • Batch sparge with 3.75 gallons of 168 degree water
  • Boil 90 minutes, adding hops according to schedule
  • Cool wort to 75 degrees
  • Pitch yeast

Fermentation and Aging

7 days @ 65° F
7 days @ 65° F
28 days @ 45° F

Clansman 80/- (3)

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 2.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.7    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.048 / 11.9° P    
Mash PH:      
Boil PH:      

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