Scottish 80 Shilling Export

This Scottish Export has a rich malty character balanced by a firm Northern Brewer bittering hop. Bready toasted notes will come through as you drink it. Scottish Exports are great session beers and are meant for bulk consumption.
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• Add all steeping grains to steeping bag and steep as per your
  preferred steeping method. Generally, 150160 F for 30
  minutes.
  
• Remove grains, (sparge with 8 oz. of 170*F water) bring back to
  boil then turn off heat, add extract. Once extract is amply
  mixed, bring back to a boil.
  
• Once water comes to a boil, add bittering hops and start the 60
  minute clock.
  
• After flame out cool wort to 85-80 F, transfer to fermenter &
  add cool/cold water to bring total volume to 5.1 gals. ( the
  addition of cool water should bring Temp. down to pitching
  Temp (68* F)
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• After Fermentation let sit on trub for 3-5 days, then bottle OR
  transfer to 2nd fermenter let sit for 1 to 2 weeks, timing is
  somewhat flexible.
  
• Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  
• After bottling let sit for 4 to 5 weeks, timing is somewhat
  flexible.
  
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  May substitute WLP004 liquid yeast (Irish.)
  
  * I have lowered the IBUs to my taste. You can increase to your
  

   taste with an upper limit of 30 IBUs.***<br />