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#56 Scottish export 80/-

200 calories 23 carbs
Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 200 calories (Per 355mL)
Carbs: 23 g (Per 355mL)
Created Wednesday November 18th 2015
1.060
1.019
5.4%
25.15
15.75
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 69.9%
1 kg Belgian - Munich1 kg Munich 38 6 14%
0.5 kg German - Melanoidin0.5 kg Melanoidin 37 25 7%
0.3 kg German - Rye0.3 kg Rye 38 3.5 4.2%
0.2 kg German - CaraAmber0.2 kg CaraAmber 34 23 2.8%
0.15 kg German - De-Husked Caraf III0.15 kg De-Husked Caraf III 32 470 2.1%
7.15 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
80 g East Kent Goldings80 g East Kent Goldings Hops Pellet 4 Boil 45 min 23.86 80%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4 Boil 5 min 1.3 20%
 
Mash Guidelines
Amount Description Type Temp Time
L -- 69 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes

CaCl2 - 10g

Hops for no longer than 45min (to completely avoid astringency).

Otherwise use any top quality pale ale malt augmented for color by 0.5 pounds (approximately 225 grams or about 2 cups) of Briess Victory at 25–30 °L or Weyermann CaraAmber at 23–31 °L.
These malts will also contribute a touch of bready, biscuity flavor to the brew

de-husked Weyermann Carafa Special Type III at 488–563 °L) for color and flavor. Crisp’s roasted and caramel malts are also good choices. Scottish ales are invariably opaque.

lots of yeast slurry but keep the temp low (preferably 13C)

Ale fermentation at this low temperature (10C) keeps the level of esters, higher alcohols and other byproducts of yeast metabolism low, which accounts for the beer’s clean taste

Yeasts used in Scottish ales must also be fairly low attenuators and efficient flocculators so that the fermentation stops at a relatively early stage and some residual sweetness is preserved after the first racking

Heat-exchange immediately to 55 °F (10 °C), aerate and pitch the two packages of yeast (or a starter).

I got 35L of wort at 1.051. Eff = 80%. 28L cooled to 12C, inoculated with plenty of yeast. The rest boiled down to 2L and added on fifth day of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2015-11-23 11:21 UTC
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