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Scottish export ale

190 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kurk
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday October 13th 2017
1.057
1.017
5.4%
25.3
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 69.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.3%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 17.4%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 45 min 17.02 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 8.28 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
"Scottish export ale" Scottish Export beer recipe by Kurk. All Grain, ABV 5.36%, IBU 25.3, SRM 21.12, Fermentables: (Pale 2-Row, Roasted Barley, Maris Otter Pale, Caramel / Crystal 90L) Hops: (East Kent Goldings, Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2017-10-13 23:10 UTC