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Scottish Export

179 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Scottish Export
Boil Time: 90 min
Batch Size: 12.1 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday March 5th 2020
1.059
1.010
6.5%
30.6
19.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 82.2%
0.25 kg American - Caramel / Crystal 75L0.25 kg Caramel / Crystal 75L 33 75 6.8%
0.15 kg American - Roasted Barley0.15 kg Roasted Barley 33 300 4.1%
0.25 kg American - Aromatic Malt0.25 kg Aromatic Malt 35 20 6.8%
3.65 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 16.73 16.7%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 15 min 13.84 83.3%
30 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
0.25 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 132 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
20.5 L Strike 72 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25.4 L) 23.1
Mash volume with grains (equipment estimates 27.8 L) 25.5
Grain absorption losses -3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 18.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12.1 L) 13.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 13.5 L) 12.1
Total: 23.1  
Equipment Profile Used: System Default
"Scottish Export" Scottish Export beer recipe by Phillter. BIAB, ABV 6.5%, IBU 30.57, SRM 19.44, Fermentables: (Maris Otter Pale, Caramel / Crystal 75L, Roasted Barley, Aromatic Malt) Hops: (Magnum, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid, Whirlfloc)
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  • Last Updated: 2020-04-24 06:39 UTC