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Scottish Export

175 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Post Boil Gravity: 14.0 °P (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Wednesday January 15th 2020
14.0 °P
3.5 °P
5.7%
25.7
21.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 68.4%
0.80 kg Belgian - Munich0.8 kg Munich 38 6 13.7%
0.40 kg United Kingdom - Crystal 45L0.4 kg Crystal 45L 34 45 6.8%
0.30 kg Molasses0.3 kg Molasses - (late boil kettle addition) 36 80 5.1%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.4%
0.15 kg Belgian - Chocolate0.15 kg Chocolate 30 340 2.6%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Pellet 3.9 Boil 60 min 25.7 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 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
Temperature -- 67 °C 60 min
Mashout Temperature -- 78 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.2
Mash volume with grains 25.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 10 L) 12.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 20
Total: 35  
Equipment Profile Used: System Default
"Scottish Export" Scottish Export beer recipe by pridexus. All Grain, ABV 5.67%, IBU 25.7, SRM 21.03, Fermentables: (Maris Otter Pale, Munich, Crystal 45L, Molasses, Acidulated Malt, Chocolate) Hops: (Fuggles) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2020-03-23 08:00 UTC