Lothian - House Scottish Export - Beer Recipe - Brewer's Friend

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Lothian - House Scottish Export

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy Lincoln
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday November 11th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise $ 0.12 / oz
$ 15.36 		37 3 65.3%
1.50 lb German - Munich Dark1.5 lb Munich Dark $ 0.13 / oz
$ 3.12 		37 15.5 12.2%
1 lb Crisp Malting - Amber1 lb Amber 33.1 27.5 8.2%
1 lb United Kingdom - Crystal Rye1 lb Crystal Rye $ 0.13 / oz
$ 2.08 		33 90 8.2%
0.50 lb Flaked Rye0.5 lb Flaked Rye $ 0.13 / oz
$ 1.04 		36 2.8 4.1%
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 2%
12.25 lbs / $ 21.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 14.69 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.73 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
2 g Chalk Water Agt Sparge 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2 g Epsom Salt Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
1 g Slaked Lime Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.66 gal Strike 163 °F 152 °F 60 min
4 qt Vorlauf 152 °F 152 °F 15 min
4.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
"Lothian - House Scottish Export" Scottish Export beer recipe by Andy Lincoln. All Grain, ABV 5.47%, IBU 28.42, SRM 16.71, Fermentables: (Golden Promise, Munich Dark, Amber, Crystal Rye, Flaked Rye, Molasses) Hops: (Hallertau Mittelfruh) Other: (Chalk, Gypsum, Table Salt, Irish Moss, Calcium Chloride (dihydrate), Epsom Salt, Slaked Lime)
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  • Last Updated: 2020-06-25 00:47 UTC