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Melb Brewers Scottish Export

Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gordon Strong
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)

Created: Monday July 22nd 2024

Original Gravity:

1.046

Final Gravity:

1.013

ABV (standard):

4.4%

IBU (tinseth):

24.9

SRM (morey):

15.3

Mash pH

5.5

Cost $

13.05

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.60 kg	Simpsons - Finest Pale Ale Golden Promise3.6 kg Finest Pale Ale Golden Promise	$ 3.50 / kg $ 12.60	37	2.4	84.7%
0.25 kg	Torrified Wheat0.25 kg Torrified Wheat		36	2	5.9%
0.25 kg	Joe White - Medium Crystal0.25 kg Medium Crystal - (late mash tun addition)		34.5	56.77	5.9%
0.10 kg	Joe White - Roasted Barley0.1 kg Roasted Barley - (late mash tun addition)	$ 4.50 / kg $ 0.45	29.9	475	2.4%
0.05 kg	Joe White - Dark Crystal Malt0.05 kg Dark Crystal Malt - (late mash tun addition)		34.5	85	1.2%
4.25 kg / $ 13.05

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Fuggles35 g Fuggles Hops	Pellet	4.5	Boil	60 min	21.56	70%
15 g	Fuggles15 g Fuggles Hops	Pellet	4.5	Boil	10 min	3.35	30%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Fuggles (Pellet) 50 g Fuggles (Pellet) Hops		24.91	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	71 °C	69 °C	60 min
	Infusion	--	76 °C	15 min
10.2 L	Fly Sparge	--	78 °C	--
Starting Mash Thickness: 4.58 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Sparge	1 hr.
1.90 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.
0.60 g	Salt	Water Agt	Mash	1 hr.
0.30 g	Salt	Water Agt	Sparge	1 hr.
1 g	Tartaric acid	Water Agt	Mash	1 hr.
0.10 g	Tartaric acid	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °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

CO₂ Level: 1.02 Volumes

Target Water Profile

Brun Water - (Brown Balanced)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	27	55	70	90
Mash Chemistry and Brewing Water Calculator

Notes

*Based off a recipe by Gordon Strong

https://byo.com/article/scottish-export-the-pale-ale-of-scotland/

Mash in the pale malt and torrified wheat at 69 °C and hold at this temperature for 60 minutes.
Add the crystal malt and roasted barley to the mash then stir them in.
Begin recirculating the wort and raise the mash temperature to 76 °C either by infusing with boiling water or via recirculating mash system.
Recirculate for 15 minutes total.
Sparge slowly and collect 25 L of wort in the kettle.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe
After the boil is complete, chill the wort to 15 °C, pitch a healthy amount of yeas, and ferment at this temperature until fermentation is complete.
Condition for about one week.
Keg and force carbonate to 2.3 volumes of CO2

*Recipe tweaked for my equipment (Braumeister 20L)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-07-22 11:18 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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