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SCOTTISH EXPORT 80

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
10.8 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 4 kg 80% --- % 5
Grain Słód pszeniczny Viking Malt (Strzegom) 0.3 kg 6% --- % 5
Grain Słód karmelowy 200 - Viking Malt (Strzegom) 0.4 kg 8% --- % 200
Grain Słód bursztynowy Caraamber® Weyermann® 0.1 kg 2% --- % 70
Grain Słód Castle Malting - Château Crystal® 0.1 kg 2% --- % 150
Grain Słód zakwaszający Weyermann® 0.1 kg 2% --- % 5
Sum 5 kg

Hops

29 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
First Wort Challenger 20 g 60 min 5.8 %
Boil Challenger 40 g 20 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
FM12 W szkocką kratę Ale Liquid 40 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • schłodzenie brzeczki do temp. 16-17°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 18-19°C, dojrzewanie w temp. 20-21°C;
    rozlew - poziom nasycenia 1,8-1,9 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 10; SO4 50-100; Cl 100-150; Alk. całk. 75-125; RA 0-50
    Oct 19, 2019, 1:28 AM

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