Smoked Scottish Export.

One of my favorite ways to tweak Scottish Ales is to add a bit of smoke. Still a nice bit of malty sweetness from the crystal malts offset by the Rauch malt.

Specifications

Style: 14C. Scottish Export

SRM: 16

ABV: 5.4%

IBU: 16.5

OG: 1.055

FG: 1.014

Mash Eff: 68%

Ingredients

Malts

Crisp Maris Otter – 40.8%
Weyermann Rauch Malt – 40.8%
Crisp Crystal Light – 8.2%
Crisp Crystal Extra Dark – 4.1%
Wyermann Munich II – 8.5%
Pale Chocolate – 2%

Hops

1.75 oz Fuggles (2.3AA%) @ 60 minutes

Yeast

Imperial A31 Tartan

Directions

Mash at 156°F for 60 minutes

Download the recipe file here

https://drive.google.com/open?id=1txjIcC7XPRZCJbJHgxZvP5qiqYvBIyg_