Corey's Scottish! Beer Recipe | All Grain Scottish Export | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Corey's Scottish!

142 calories 15.6 g 12 oz
Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 142 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday April 1st 2017
1.043
1.012
4.1%
18.5
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 73.7%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 10.5%
0.50 lb American - Munich - Dark 20L0.5 lb Munich - Dark 20L 33 20 5.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.6%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 2.6%
0.25 lb American - Smoked Malt0.25 lb Smoked Malt 37 5 2.6%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.6%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz B. C. Goldings1 oz B. C. Goldings Hops Leaf/Whole 5 Boil 60 min 18.48 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
"Corey's Scottish!" Scottish Export beer recipe by cstrandb@msn.com. All Grain, ABV 4.13%, IBU 18.48, SRM 18.4, Fermentables: (Pale 2-Row, Caramel / Crystal 90L, Munich - Dark 20L, Chocolate, Special Roast, Smoked Malt, Carapils (Dextrine Malt)) Hops: (B. C. Goldings)
Brewer's Friend Logo
Last Updated and Sharing
 
429
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-09 22:35 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top