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Scottish Export 79

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday October 30th 2020
1.048
1.010
4.9%
28.1
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb US - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 84.2%
3 oz American - Caramel / Crystal 75L3 oz Caramel / Crystal 75L 33 75 10.5%
1.50 oz Crisp Malting - Brown Malt1.5 oz Brown Malt 32.7 65 5.3%
28.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Northern Brewer4 g Northern Brewer Hops Pellet 8.9 Boil 60 min 28.07 100%
4 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 16 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.8 gal Steeping -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.67 2.7  
Mash volume with grains 0.81 3.2  
Grain absorption losses -0.22 -0.9  
Remaining sparge water volume (equipment estimates 2.31 g | 9.2 qt) 1.3 5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 1.97 7.9
Equipment Profile Used: System Default
 
Notes

Yeast not to style.

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  • Last Updated: 2020-11-01 02:25 UTC