Scottish Export
9225 calories
794.2 g
20 qt
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Archer1 oz Archer Hops |
|
Pellet |
3.7 |
Boil
|
60 min |
13.12 |
50% |
1 oz |
Archer1 oz Archer Hops |
|
Pellet |
3.7 |
Boil
|
15 min |
6.51 |
50% |
2 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
2 oz |
Archer (Pellet) 1.9999999954251 oz Archer (Pellet) Hops |
|
19.63 |
100% |
2 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0.22 g |
Potassium Metabisulfite
|
|
Water Agt |
Mash |
1 hr. |
0.50 tsp |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
0.50 tsp |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
0.50 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
32 qt |
|
Temperature |
-- |
150 °F |
60 min |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume (equipment estimates 8.66 g | 34.6 qt)
|
8.83 |
35.3
|
Mash volume with grains (equipment estimates 9.52 g | 38.1 qt)
|
9.7 |
38.8
|
Grain absorption losses
|
-1.35 |
-5.4
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Volume increase from sugar/extract (early additions)
|
0.02 |
0.1
|
Pre boil volume (equipment estimates 7.08 g | 28.3 qt)
|
7.25 |
29
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
Post boil Volume (equipment estimates 5.5 g | 22 qt)
|
6.5 |
26
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Volume into fermentor (equipment estimates 6.5 g | 26 qt)
|
5.5 |
22
|
Total:
|
8.83
|
35.3
|
Equipment Profile Used: |
System Default |
"Scottish Export" Scottish Export beer recipe by Craft Solutions. BIAB, ABV 5.74%, IBU 19.63, SRM 17.57, Fermentables: (Vienna, American - Victory, Black Malt, Flaked Oats, United Kingdom - Coffee Malt) Hops: (Archer) Other: (Potassium Metabisulfite, Gypsum, Calcium Chloride (dihydrate), Whirlfloc)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-08 19:24 UTC