1954 Drybrough Export - Beer Recipe - Brewer's Friend

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1954 Drybrough Export

129 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.02 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Gemmell
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Wednesday January 29th 2020
1.042
1.011
4.1%
26.3
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Golden Promise3.5 kg Golden Promise 37 3 80.9%
0.45 kg Invert Sugar Syrup0.45 kg Invert Sugar Syrup 36 1 10.4%
0.23 kg Flaked Barley0.23 kg Flaked Barley 32 2.2 5.3%
0.11 kg United Kingdom - Black Patent0.11 kg Black Patent 27 525 2.5%
0.04 kg Liquid Malt Extract - Light0.036 kg Liquid Malt Extract - Light 35 4 0.8%
4.33 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Fuggles28.3 g Fuggles Hops Pellet 4.5 Boil 90 min 17.1 50%
21.26 g Goldings21.26 g Goldings Hops Pellet 4.5 Boil 30 min 9.23 37.5%
7.08 g Goldings7.08 g Goldings Hops Pellet 4.5 Dry Hop 0 days 12.5%
56.64 g / £ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °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
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 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
8.8 L Strike 75 °C 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.6
Mash volume with grains (equipment estimates 7.1 L) 12.1
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 21.6 L) 21.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.8 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Top off amount 5
Going into fermentor 23
Total: 31.4  
Equipment Profile Used: System Default
"1954 Drybrough Export" Scottish Export 80/- beer recipe by Anthony Gemmell. All Grain, ABV 4.11%, IBU 26.33, SRM 13.63, Fermentables: (Golden Promise, Invert Sugar Syrup, Flaked Barley, Black Patent, Liquid Malt Extract - Light) Hops: (Fuggles, Goldings)
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  • Last Updated: 2020-01-31 05:27 UTC