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.