Scottish Export March 2022

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Scottish Export (14C)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 17.1 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 22.8 IBUsBoil Time: 60 min
Est OG: 1.047 (11.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.90 gal Clay County Water z Water 1
1.05 g Calcium Chloride (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.76 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.46 g Salt (Mash 60 min) Misc 5
8 lbs Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8
8.00 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 9
6.00 oz Pale Chocolate Malt (205.0 SRM) Grain 10
1.35 g Calcium Chloride (Sparge 60 min) Misc 11
1.28 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
0.97 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 13
0.59 g Salt (Sparge 60 min) Misc 14
1.50 oz Sonnet TM Goldings C.V. [4.2%] - Boil 60 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
1.00 oz Yeast Nutrient (Boil 10 min) Misc 17
1.0 pkgs Scottish Ale (Omega #OYL-015) Yeast 18

Notes

https://www.homebrewersassociation.org/homebrew-recipe/scottish-light/ September/October 2017 issue of Zymurgy magazine Wyeast #1728 Scottish Ale Yeast or White Labs Edinborough

This Recipe Has Not Been Rated

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