Take 2 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 ×

Take 2

156 calories 15.7 g 330 ml
Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Sunday February 16th 2020
1.051
1.012
5.1%
15.3
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Crisp Malting - Best Ale3.9 kg Best Ale 37.5 3 84.6%
220 g Crisp Malting - Chocolate Malt220 g Chocolate Malt 32.66 380 4.8%
170 g German - Wheat Malt170 g Wheat Malt 37 2 3.7%
150 g United Kingdom - Golden Naked Oats150 g Golden Naked Oats 33 10 3.3%
150 g Simpsons - Aromatic Malt150 g Aromatic Malt 33 23.04 3.3%
20 g Crisp Malting - Roasted Barley20 g Roasted Barley 31.28 695 0.4%
4,610 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 15.33 100%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.6 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Take 2" Scottish Export beer recipe by Dr Rudy. All Grain, ABV 5.06%, IBU 15.33, SRM 20.47, Fermentables: (Best Ale, Chocolate Malt, Wheat Malt, Golden Naked Oats, Aromatic Malt, Roasted Barley) Hops: (Fuggles)
Brewer's Friend Logo
Last Updated and Sharing
 
164
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-16 21:22 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