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SCOTTISH EXPORT

2705 calories 241.4 g 6 L
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.36 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 2705 calories (Per 6L)
Carbs: 241.4 g (Per 6L)
Created: Friday October 27th 2023
1.049
1.009
5.3%
15.6
28.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,000 g Muntons - Maris Otter Extra Pale1000 g Maris Otter Extra Pale 38 3.84 57.3%
280 g Castle Malting - Château Melano280 g Château Melano 35.88 81.23 16%
250 g Castle Malting - Château Cara Ruby250 g Château Cara Ruby 33 50.01 14.3%
200 g Weyermann - Carapils200 g Carapils 34.5 4.11 11.5%
15 g Castle Malting - Château Roasted Barley15 g Château Roasted Barley 30 1151.32 0.9%
1,745 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Boil 60 min 10.4 41.7%
4 g East Kent Goldings4 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.13 33.3%
3 g Fuggles3 g Fuggles Hops Pellet 4.5 Boil 5 min 1.12 25%
12 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Servomyces Other Mash 15 min.
1.50 g Irish Moss Fining Boil 15 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.20 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
0.20 g Magnesium Chloride Water Agt Mash 1 hr.
1.43 ml/l Citric acid Water Agt Mash 1 hr.
2.12 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
7 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 64 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 35.2 g       Temp: 18 °C       CO2 Level: 2.25 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
5.235 L Strike 69 °C 65 °C 60 min
8.172 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.2
Mash volume with grains 6.4
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 10.2 L) 8.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14  
Equipment Profile Used: System Default
"SCOTTISH EXPORT" Scottish Export beer recipe by manuel rodriguez. All Grain, ABV 5.33%, IBU 15.64, SRM 27.98, Fermentables: (Maris Otter Extra Pale, Château Melano, Château Cara Ruby, Carapils, Château Roasted Barley) Hops: (East Kent Goldings, Fuggles) Other: (Servomyces, Irish Moss, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Magnesium Chloride, Citric acid)
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  • Last Updated: 2025-04-03 09:24 UTC