Melb Brewers Scottish Export - Beer Recipe - Brewer's Friend

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Melb Brewers Scottish Export

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gordon Strong
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday July 22nd 2024
1.046
1.013
4.4%
24.9
15.3
5.5
13.05
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Simpsons - Finest Pale Ale Golden Promise3.6 kg Finest Pale Ale Golden Promise $ 3.50 / kg
$ 12.60 		37 2.4 84.7%
0.25 kg Torrified Wheat0.25 kg Torrified Wheat 36 2 5.9%
0.25 kg Joe White - Medium Crystal0.25 kg Medium Crystal - (late mash tun addition) 34.5 56.77 5.9%
0.10 kg Joe White - Roasted Barley0.1 kg Roasted Barley - (late mash tun addition) $ 4.50 / kg
$ 0.45 		29.9 475 2.4%
0.05 kg Joe White - Dark Crystal Malt0.05 kg Dark Crystal Malt - (late mash tun addition) 34.5 85 1.2%
4.25 kg / $ 13.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 4.5 Boil 60 min 21.56 70%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 10 min 3.35 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Sparge 1 hr.
1.90 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
0.30 g Salt Water Agt Sparge 1 hr.
1 g Tartaric acid Water Agt Mash 1 hr.
0.10 g Tartaric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Brun Water - (Brown Balanced)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 27 55 70 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 71 °C 69 °C 60 min
Infusion -- 76 °C 15 min
10.2 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 4.58 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.6 L/kg 19.5
Mash volume with grains 22.3
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 15.5 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

*Based off a recipe by Gordon Strong

https://byo.com/article/scottish-export-the-pale-ale-of-scotland/

  1. Mash in the pale malt and torrified wheat at 69 °C and hold at this temperature for 60 minutes.
  2. Add the crystal malt and roasted barley to the mash then stir them in.
  3. Begin recirculating the wort and raise the mash temperature to 76 °C either by infusing with boiling water or via recirculating mash system.
  4. Recirculate for 15 minutes total.
  5. Sparge slowly and collect 25 L of wort in the kettle.

  6. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe

  7. After the boil is complete, chill the wort to 15 °C, pitch a healthy amount of yeas, and ferment at this temperature until fermentation is complete.
  8. Condition for about one week.

  9. Keg and force carbonate to 2.3 volumes of CO2


    *Recipe tweaked for my equipment (Braumeister 20L)



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  • Last Updated: 2024-07-22 11:18 UTC