Scottish Export Recipe - Bruce de Bruges

Recipe Info

Recipe Image

Bruce de Bruges

by on
All Grain
44 Gallon(s)
43 Gallon(s)
60 min
75%
BIAB With cold steeped grains and a wort concentration boil.

Fermentables

87% - 2-Row - US
61.2
37
1
Mash
11% - Caramel/Crystal 60 - US
7.92
36
60
Mash
1% - Roasted Barley - UK
0.88
29
550
Mash

Hops

No hops in this recipe

Yeast

White Labs Edinburgh Ale WLP028
72%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
156
75 min

Special Instructions

1.
With Cry120 and Special B, follow cold steeping procedures. Add 10 minutes before end of boil.
2.
30 minutes into mash, remove 1 gallon of wort into seperate kettle. Boil until half gallon remains, and add back into main kettle once main kettle boils.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bruce de Bruges
Scottish Export
  • 44.00 Gallons Liters Batch Size
  • 43.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.044 OG
  • 1.012 FG
  • 20.3 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 13.0° SRM Color
  • 75% Efficiency
  • 4.1% ABV Alcohol
  • 146 per 12oz Calories
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