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Scottish Export

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday December 8th 2020
1.054
1.015
5.1%
23.8
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Crisp Malting - Finest Maris Otter16 lb Finest Maris Otter 38 3 70.3%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 17.6%
1 lb Simpsons - Light Crystal1 lb Light Crystal 34 39 4.4%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 4.4%
12 oz Crisp Malting - Pale Chocolate12 oz Pale Chocolate 32.7 220 3.3%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings (5 AA)1 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 60 min 8.18 50%
0.50 oz Warrior (16 AA)0.5 oz Warrior (16 AA) Hops Pellet 16 Boil 60 min 13.09 25%
0.50 oz East Kent Goldings (5 AA)0.5 oz East Kent Goldings (5 AA) Hops Pellet 5 Boil 20 min 2.48 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 19 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 159 °F 152 °F 60 min
153 °F 169 °F --
9.5 gal -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.53 34.1  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 8.14 g | 32.6 qt) 8.56 34.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.09 68.4
Equipment Profile Used: System Default
"Scottish Export" Scottish Export beer recipe by Dawg. All Grain, ABV 5.06%, IBU 23.76, SRM 15.73, Fermentables: (Finest Maris Otter, Munich - Light 10L, Light Crystal, Dark Crystal 80L, Pale Chocolate) Hops: (East Kent Goldings (5 AA), Warrior (16 AA)) Other: (Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2020-12-08 19:54 UTC