Scottish Export

Last modified date

Codename : Westfort Robbie Burns Alethorpe

Robbie Burns celebrations happen world wide at the end of January, this beer pays hommage to the Bard of Scoland.

Recipe inspiration : https://abthorpe.org/tag/scottish-export/

Ingredients

  • 1 lb 11 oz Maris Otter malt (3.8L)
  • 4 oz Amber Malt (28L)
  • 1 oz Dark crystal malt (100L)
  • 1 oz Torrified wheat (1.5L)
  • 0.5 oz Chocolate malt (360L)
  • 0.20 oz East Kent Golding hops at 30 minutes
  • 0.20 oz East Kent Golding  hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Fuggle hops at 10 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 3 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : Scottish Export
Anticipated ABV : 5.0%
Anticipated IBU : 29
Anticipated SRM : 16

Pre-boil SG : 1.041
Original SG : 1.051
Target SG : 1,013
Brewhouse (in)efficiency : 67%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 6.3L strike water, 122F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Pre-boil gravity was 1.043, a little higher than expected.
  • Post boil gravity was 1.056, again, higher than expected. I added 125 ml of cold water to bring it down to 1.053. The anticipated ABV is 5.3%
The wort chilling in the snowbank.
Look at the kreusen on that ale.

Brew day : 27-Dec-2022
Bottling day : 3-Jan-2023

NFT :

thomas