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Scottish Export 80/- Ale

Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.87 liters
Post Boil Size: 20.3 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Friday August 4th 2023

Original Gravity:

1.042

Final Gravity:

1.011

ABV (standard):

4.1%

IBU (tinseth):

19.9

SRM (morey):

14.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,400 g	Crisp Malting - Extra Pale Maris Otter3400 g Extra Pale Maris Otter	37.5	2	87.6%
300 g	German - CaraMunich III300 g CaraMunich III	34	57	7.7%
80 g	Weyermann - Roasted Barley80 g Roasted Barley	29.9	432	2.1%
100 g	Molasses100 g Molasses	36	80	2.6%
3,880 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	East Kent Goldings25 g East Kent Goldings Hops		Pellet	5	Boil	90 min	19.94	100%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops		19.94	100%
25 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Strike	--	69 °C	60 min
8 L	Sparge	78 °C	78 °C	5 min
Starting Mash Thickness: 3.24 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Irish Moss	Fining	Boil	15 min.
1 ml	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
0.28 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	22 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 105 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 43.2 g Temp: 15 °C CO₂ Level: 1.5 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

Notes

Mash @ 69°C (156°F) for 60 minutes.
After mash run off 4 liters into a kettle, boil it and reduce by about 50 percent in volume.
Sparging to get the required amount of wort.
Boil for 90 minutes, adding hops and molasses
Chill to about 20°C, aerate well, add the yeast (Safale S-04)
Ferment at about 15°C for 2 weeks
Crash, package, and carbonate (about 1.5 volumes of CO2)

Recipe Photos

Last Updated and Sharing

364

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Brews

Public: Yup, Shared
Last Updated: 2023-08-12 21:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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