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Scottish Export

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday January 21st 2021
1.057
1.016
5.3%
19.4
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 54.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 10.8%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.7%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 32.4%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Willamette0.5 oz Willamette Hops Pellet 6.7 Boil 60 min 12.95 50%
0.50 oz BSG - Willamette0.5 oz Willamette Hops Pellet 6.7 Boil 15 min 6.43 50%
1 oz / $ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.95 gal Strike 171 °F 155 °F 60 min
1.92 gal Infusion 189 °F 168 °F 15 min
3.25 gal Sparge 173 °F 171 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.95 7.8  
Mash volume with grains 2.45 9.8  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.34 21.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.3 29.2
Equipment Profile Used: System Default
"Scottish Export" Scottish Export beer recipe by Ken Prouty. All Grain, ABV 5.33%, IBU 19.37, SRM 20.87, Fermentables: (Pale 2-Row, Caramel / Crystal 120L, Roasted Barley, Dry Malt Extract - Amber) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-24 15:49 UTC