Scottish 80 Shilling Export - Beer Recipe - Brewer's Friend

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Scottish 80 Shilling Export

158 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 4.35 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 71% (steeping grains only)
Source: SLD
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday December 13th 2022
1.048
1.012
4.7%
22.8
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Extra Light5 lb Liquid Malt Extract - Extra Light 37 2.5 69.8%
5 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 8.4%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 14%
0.50 lb Gambrinus - ESB Pale Malt0.5 lb ESB Pale Malt 36.8 3 7%
0.07 lb American - Chocolate0.065 lb Chocolate 29 350 0.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Northern Brewer0.8 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.75 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
9.75 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0.4 oz       Temp: 68 °F       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
Water used was bottled Spring Water. I have used filtered tap water but prefer Bottled Spring Water.
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 4.21 16.8  
Grain absorption losses (steep / mash) -0.27 -1.1  
Volume increase from sugar/extract (early additions) 0.41 1.7  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 4.35 17.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.82 g | 11.3 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 4.21 16.8
Equipment Profile Used: System Default
 
Notes

This Scottish Export has a rich malty character balanced by a firm Northern Brewer bittering hop. Bready toasted notes will come through as you drink it. Scottish Exports are great session beers and are meant for bulk consumption.
=====================================================

  • Add all steeping grains to steeping bag and steep as per your
    preferred steeping method. Generally, 150160 F for 30
    minutes.
  • Remove grains, (sparge with 8 oz. of 170*F water) bring back to
    boil then turn off heat, add extract. Once extract is amply
    mixed, bring back to a boil.
  • Once water comes to a boil, add bittering hops and start the 60
    minute clock.
  • After flame out cool wort to 85-80 F, transfer to fermenter &
    add cool/cold water to bring total volume to 5.1 gals. ( the
    addition of cool water should bring Temp. down to pitching
    Temp (68* F)
    -----------------------------------------------------------------------------------------------
  • After Fermentation let sit on trub for 3-5 days, then bottle OR
    transfer to 2nd fermenter let sit for 1 to 2 weeks, timing is
    somewhat flexible.
  • Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  • After bottling let sit for 4 to 5 weeks, timing is somewhat
    flexible.

    =====================================================
    May substitute WLP004 liquid yeast (Irish.)

    * I have lowered the IBUs to my taste. You can increase to your 
     taste with an upper limit of 30 IBUs.***<br />


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  • Last Updated: 2022-12-13 04:16 UTC