-------------------------------------------------------------------------------
80 Schilling Scotch Ale

Supplier:
	SF Brewcraft

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	1.000		36	36	British 2-Row
	1.000		35	35	Vienna Malt
	0.500		30	15	Brown Malt
	0.250		34	8.5	Carafa Malt (aka Karaffa Malt)
	0.250		30	7.5	Barley Flakes
	-----------	---	------	------
	3.000		NA	102	Totals

	Extract Potential:
		102 GU * 68% / 5 Gal = 13.9

	Cooking Time:
		155 F, 45 Min (soak)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	6.0		35	210	Scotts Pale Malt Extract
	0.730 (1 Cup)	86.3	63	Blackstrap Molasses, Unsulphured
	-----------	---	------	------
	6.730		NA	273	Totals

	Extract Potential:
		245 GU * 100% / 5 Gal = 49.0

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.0 oz		60 MBEOB	-	7.9	Bullion
	0.5 oz		30 MBEOB	-	4.1	E Kent Goldings
	0.5 oz		10 MBEOB	-	4.1	E Kent Goldings

Other Additions:
	Amount		When		What
	------		----		---------
	0.333 oz	ABS		Burton Water Salts (water conditioner)
	1 tsp		10 MBEOB	Irish Moss (clarifier)

Yeast:
	Windsor (11g, dry)

Priming:
	4.5 oz dextrose

Estimates:
	Initial GU:	63
	Initial SG:	1.058
	Final SG:	1.018
	ABV:		5.204%
	Ageing:		4 week(s), 1 month(s)

Brewing Dates:
	Brew / 1st F:	01/08/2005 (7)
	2nd F:		01/15/2005 (14 / 21)
	Keg:		01/29/2005 (19 / 40)
	Tap		02/17/2005 (64 / 104)
	Fin:		04/22/2005

Aged:
	19 days, 2.7 week(s), 0.6 month(s)
					(40 - 21)

Measurements:
	Wort Boil Time:		60 min

	Mash Water:		3.0 Gal
	Fermeneter Water:	2.0 Gal

	Wort Pitch Temp:	90 F
	Wort Yeast Pitch Temp:	80 F

	1st F SG (OG):		1.057 (estimate high by 1 GU)
	2nd F SG:		1.020
	Keg SG:			1.019
	Tap SG (FG):		1.017 (estimate high by 1 GU)
	Apparent attenuation:	70.2%
	ABV:			5.2%

	Tap pH:			4.52

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal carboy secondary
	- Burton Water Salts are Papain and Gypsym
	- Used Aunt Patty's molasses
	- used braun hand mixer to aerate wort. (5 mins)
	- pitched yeast directly into fermenter.
	- mixed wort + yeast with metal whisk.
	- SG of water squeezed out of the leftover partial
	  mash grains was 1.062.

-------------------------------------------------------------------------------