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Scottish Export 80/- Ale

195 calories 20.7 g 500 ml
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Beer Stats
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: 195 calories (Per 500ml)
Carbs: 20.7 g (Per 500ml)
Created: Friday August 4th 2023
1.042
1.011
4.1%
19.9
14.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost 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
 
Other Ingredients
Amount Name Cost 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
 
Mash Guidelines
Amount Description 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 12.2
Mash volume with grains 14.7
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 21 L) 19.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.7 L) 26.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 20.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.3 L) 20
Total: 31.5  
Equipment Profile Used: System Default
 
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)
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  • Public: Yup, Shared
  • Last Updated: 2023-08-12 21:41 UTC