LVBC Xmas 2023 Scot Export Ale - Beer Recipe - Brewer's Friend

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LVBC Xmas 2023 Scot Export Ale

211 calories 18.4 g .5 L
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Beer Stats
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
1.046
1.008
5.1%
28.8
20.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.2
Mash volume with grains (equipment estimates 20.6 L) 20.8
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 14.9 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 20
Total: 32.1  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2024-02-16 17:43 UTC