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LVBC Xmas 2023 Scot Export Ale

Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.93 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 45% (brew house)
Source: Diarmuid
Calories: 211 calories (Per .5L)
Carbs: 18.4 g (Per .5L)

Created: Friday February 16th 2024

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

28.8

SRM (morey):

20.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	84.7%
0.20 kg	United Kingdom - Crystal 45L0.2 kg Crystal 45L	34	45	3.4%
0.15 kg	Thomas Fawcett - Roasted Rye0.15 kg Roasted Rye	31	190	2.5%
0.10 kg	United Kingdom - Pale Chocolate0.1 kg Pale Chocolate	33	207	1.7%
0.05 kg	United Kingdom - Roasted Barley0.05 kg Roasted Barley	29	550	0.8%
0.40 kg	Brown Sugar0.4 kg Brown Sugar	45	15	6.8%
5.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Citra25 g Citra Hops	Pellet	12.4	Boil	10 min	16.22	25%
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops	Pellet	4	Boil	10 min	5.23	25%
25 g	Citra25 g Citra Hops	Pellet	12.4	Hop Stand at 88 °C	20 min	5.58	25%
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops	Pellet	4	Hop Stand at 88 °C	20 min	1.8	25%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops	21.8	50%
50 g	Hallertau Mittelfruh (Pellet)	7.03	50%
100 g / $ 0.00

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
cambden tablet added 4 hours before boil gypsum added at start of boil Irish moss 15 mins end of boil
Mash Chemistry and Brewing Water Calculator

Notes

Mash at about 67C,
boil, chill, and pitch as usual, and ferment at about 68F (20C) for the entire fermentation.

NB Worth in fermenter at 25, 12:30pm Tues morning.
Waiting till 7 and will pitch
Then cold-crash, package, and carbonate to about 2.5 volumes of CO2.

Last Updated and Sharing

256

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Brews

Public: Yup, Shared
Last Updated: 2024-02-16 17:43 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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