2017 Second Place SJPC
“AG 40 Export 80”
Scottish Export 80
by Simon Gladding – Hertfordshire, Great Britain
The 2017 Sjporr Challenge consisted of 3 Rounds. Each round required a different beer according to the round guidelines. Simon Gladding’s 3rd round at the world level competition earned him his highest scores. Enjoy his winning recipe!
INGREDIENTS
For 6 Gallons US (23 L)
MALTS
7.25 lbs. Pilsner (2 Row) UK (2.0 EBC) – 63.1%
1.75 lbs. Melanoiden Malt (39.4 EBC) – 15.3%
1.0 lbs. Caramel/Crystal Malt – 30L (59.1 EBC) – 8.6%
1.0 lbs. Munich Malt (17.7 EBC) – 8.6%
4.0 oz. Chocolate Wheat Malt (788.0 EBC) – 202%
4.0 oz. Wheat Malt, German (3.9 EBC) – 202%
HOPS
1.25 oz. Tettnang [4.5%] @ 60 min
YEAST
Edinburgh Ale – White Labs #WLP028
SPECIFICATIONS
Original Gravity: 1.046
Final Gravity: 1.010
ABV: 4.7%
IBU: 16.6
Color: 28.5 EBU
Boil Time: 60 min
MASH STEPS
Mash Temp: 156 F
Mash Time: 60 min
Mash Note: Simple single infusion mash, Medium Body. Target mash pH 5.3 – 5.4
Sparge: Batch sparge, 2 steps @ 168 F
