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Scottish Export

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.5 liter(s)
    Mash size
  • 21.5 liter(s)
    Total mash volume

Steps

Temp Time
66 C 20 min
67 C 30 min
72 C 20 min
78 C 5 min

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Fermentables

13.8 BLG
22.1 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 4.8 kg 96% 83 % 6
Grain Carafa II 0.15 kg 3% 70 % 812
Grain Jęczmień palony 0.05 kg 1% 55 % 985
Sum 5 kg

Hops

24 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Target 22 g 60 min 8 %
Boil Saaz 15 g 10 min 3.9 %

Yeasts

Name Type Form Amount Laboratory
FM12 W szkocką kratę Ale Liquid 175 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Płatki dębowe 20 g Secondary 14 day(s)

Notes

  • Do zacierania: 3 g chlorku wapnia + 2 g gipsu piwowarskiego
    Do gotowania: 3 g chlorku wapnia + 1 g gipsu piwowarskiego
    Na koniec gotowania: 2 g pożywki dla drożdży
    Nov 3, 2016, 9:07 AM

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