Scottish Export 3V 1

I have brewed a few different Scottish style beers in the past and was looking to brew a beer that would age well and scottish export seemed like a good idea.  The recipe is just jamil’s recipe modifed for my system.

Recipe Info

Recipe: scottish export 3v 1
Style: Scottish Export 14C BJCP 2015
Date: 03-09-2017

Recipe

Guideline Min

Guideline Max

OG

1.051

1.040

1.060

FG

1.010

1.010

1.016

Color

18.7

13.0

22.0

ABV

5.3

3.9

6.0

IBU

23.0

15.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.75 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.98 G
Volume: 7.0 G
Temp: 158.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.84 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.88 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.000 Lb

78.0 %

Pale Ale Malt (Bairds)

82.0

2.5

1.000 Lb

8.0 %

Caramel 40L (Briess)

75.0

40.0

0.500 Lb

4.0 %

Caramel 120L (Briess)

74.0

120.0

0.500 Lb

4.0 %

Munich Dark (BestMälz)

76.1

12.7

0.500 Lb

4.0 %

Honey Malt (Gambrinus)

83.0

25.0

0.250 Lb

2.0 %

Chocolate Malt (Bairds)

75.0

500.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

East Kent Goldings (EKG)

5.0

60 mins

Boil

23.0

Yeast

Amount

Name

1.000 unit

California Ale White Labs WLP001

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.56

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

115

3

21

136

24

175

Sparge

7

3

21

30

24

30

Final

104

4

29

135

34

168

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.984 G
Percent RO / Distlled: 0 %
Water Used: 5.984 G

Mash Water Adjustments

Calcium Chloride: 5.0 g
Pickling Lime: 2.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.666 G
Percent RO / Distlled: 0 %
Water Used: 3.666 G

Sparge Water Adjustments

Notes

Mash 156f 60 min
168f 10 mins
Cool to 65f and ferment at this temp for 2 weeks
Carb to 2.2 vol

3/22/17 37g DME -> 400mL starter wlp001 could only make it one day in advance
3/23/17 normal 3V brewday.  efficiency was  a bit higher than normal but minor and didn’t adjust.  wort tasted good.
3/24/17 nice 1″ kreusen and slow steady bubbling.
3/25/17 ”
3/26/17 seems to have slowed a bit
3/27/17 ~4 sec
3/28/17 ~14 sec
3/29/17 ~7 sec
3/30/17 ”
4/7/17 racked to keg.  FG 1.015.  really nice.  no off flavors.  really nice malt character.  clean.  not super clear so will gelatin in a couple days.
4/15/17  added gelatin using new kelsey mcnair method.

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