Scottish Export EDDLC - Beer Recipe - Brewer's Friend

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Scottish Export EDDLC

150 calories 15.4 g 0.33 L
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 45.52 liters
Post Boil Size: 37.22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 150 calories (Per 0.33L)
Carbs: 15.4 g (Per 0.33L)
Created: Wednesday September 25th 2024
1.049
1.012
4.9%
23.8
16.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Simpsons - Finest Pale Ale Maris Otter6 kg Finest Pale Ale Maris Otter 37 2.6 72.3%
1 kg Simpsons - Crystal T501 kg Crystal T50 34 50 12%
1 kg Simpsons - Amber Malt1 kg Amber Malt 31.8 20.8 12%
200 g Weyermann - Caramunich Type 2200 g Caramunich Type 2 34 45 2.4%
50 g Simpsons - Chocolate Malt50 g Chocolate Malt - (late boil kettle addition) 31.7 444 0.6%
50 g Weyermann - Roasted Barley50 g Roasted Barley - (late boil kettle addition) 29.9 432 0.6%
8.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - East Kent Goldings30 g East Kent Goldings Hops Pellet 6.5 First Wort at 80 °C 0 min 16.47 28.6%
30 g Hopsteiner - Perle30 g Perle Hops Pellet 6 Boil 10 min 5.01 28.6%
15 g Hopsteiner - Perle15 g Perle Hops Pellet 6 Whirlpool at 80 °C 0 min 0.72 14.3%
30 g Charles Faram - East Kent Goldings30 g East Kent Goldings Hops Pellet 6.5 Whirlpool at 80 °C 0 min 1.56 28.6%
105 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
5.30 g Slaked Lime Water Agt Mash 1 hr.
6.87 ml Phosphoric acid Water Agt Mash 1 hr.
7.40 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
34.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 77,4       Temp: 5 °C       CO2 Level: 0.86 Volumes
 
Target Water Profile
Scottish Ale según BJCP 2008
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 35 85 85 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 74 °C 67 °C 90 min
25 L Batch Sparge -- 73 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.9
Mash volume with grains 30.4
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 25.5 L) 29.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.2 L) 45.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 35.2 L) 37.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 37 L) 35
Total: 54.7  
Equipment Profile Used: System Default
"Scottish Export EDDLC" Scottish Export beer recipe by Yohkox. All Grain, ABV 4.9%, IBU 23.77, SRM 16.49, Fermentables: (Finest Pale Ale Maris Otter, Crystal T50, Amber Malt, Caramunich Type 2, Chocolate Malt, Roasted Barley) Hops: (East Kent Goldings, Perle) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Slaked Lime, Phosphoric acid)
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  • Last Updated: 2024-10-22 11:51 UTC