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Scotish

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Tuesday April 27th 2021
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Teaching: Scotch Ale

by maskpiece

OG: 1.061 FG: 1.014 ABV: 6.1% IBU: 24

1.054
1.015
5.2%
24.4
13.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Crisp Malting - Finest Maris Otter4.3 kg Finest Maris Otter 38 3 82.4%
0.50 kg Castle Malting - Château Biscuit0.5 kg Château Biscuit 35 17 9.6%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 3.8%
0.02 kg Castle Malting - Château Roasted Barley0.02 kg Château Roasted Barley 30 432 0.4%
0.20 kg Castle Malting - Château Melano0.2 kg Château Melano 35.88 31 3.8%
5.22 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 21.14 70%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 10 min 3.29 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.13 ml Lactic acid Water Agt Mash 1 hr.
1.60 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.1
Mash volume with grains 17.5
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 31.1  
Equipment Profile Used: System Default
"Scotish" Scottish Export beer recipe by Nico Teixeira. All Grain, ABV 5.17%, IBU 24.43, SRM 13.02, Fermentables: (Finest Maris Otter, Château Biscuit, Special B, Château Roasted Barley, Château Melano) Hops: (East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-05-08 22:04 UTC