AN&CE SCOTTISH Export 01 - Beer Recipe - Brewer's Friend

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AN&CE SCOTTISH Export 01

11899 calories 1295.9 g 25 L
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: L.R.S. CERVECERO CASERO
Calories: 11899 calories (Per 25L)
Carbs: 1295.9 g (Per 25L)
Created: Friday October 28th 2022
1.051
1.014
4.9%
24.3
13.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter 38 3 87.7%
150 g Weyermann - Carapils150 g Carapils 34.5 2.1 2.6%
300 g Castle Malting - Château Biscuit300 g Château Biscuit 35 17 5.3%
150 g Weyermann - Carafa Special Type 1 150 g Carafa Special Type 1 - (late boil kettle addition) 29.9 340 2.6%
100 g Dry Malt Extract - Amber100 g Dry Malt Extract - Amber - (late fermenter addition) 42 10 1.8%
5,700 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Lupulin Pellet 5 First Wort 0 min 15.91 45.5%
15 g Kent Goldings15 g Kent Goldings Hops Lupulin Pellet 5 Boil 60 min 8.4 27.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Lupulin Pellet 5 Hop Stand at 80 °C 0 min 27.3%
55 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Epsom Salt Water Agt Mash 1 hr.
4 ml/l Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.25 bar       Temp: 5 °C       CO2 Level: 1.02 g/l
 
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
17 L Infusion 74 °C 67 °C 60 min
22 L Sparge 80 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 21.6 L) 22.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 33
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 25
Total: 39.5  
Equipment Profile Used: System Default
"AN&CE SCOTTISH Export 01" Scottish Export beer recipe by L.R.S. CERVECERO CASERO. All Grain, ABV 4.86%, IBU 24.32, SRM 13.26, Fermentables: (Finest Maris Otter, Carapils, Château Biscuit, Carafa Special Type 1 , Dry Malt Extract - Amber) Hops: (East Kent Goldings, Kent Goldings) Other: (Epsom Salt, Phosphoric acid)
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  • Last Updated: 2023-02-25 08:29 UTC