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14C. Scottish Export

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 19.7 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 19.7 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
66 C 60 min
71 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
12.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.41 kg 86.5% 80 % 5
Grain Karmelowy Czerwony 0.27 kg 6.9% 75 % 59
Grain cookie 0.17 kg 4.3% 72 % 50
Grain Jęczmień palony 0.09 kg 2.3% 55 % 985
Sum 3.94 kg

Hops

19 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Fuggles 30.1 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1318 London Ale III Ale Liquid 100.34 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent CaCO3 3.01 g Mash 60 min

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