brēowanthorpe

The Homestead of Beer

Scottish Export

By thomas #30 Minute Boil, #80 Shilling Ale, #80/- Ale, #Ale, #Barley, #Beer, #BIAB, #Homebrew, #Hops, #No-Sparge, #One Gallon, #Scottish, #Scottish Export, #Step Mash, #Water, #Westfort, #Yeast

Codename : Westfort Robbie Burns Alethorpe (2022)

Robbie Burns celebrations happen world wide at the end of January, this beer pays hommage to the Bard of Scotland. What you can expect from this beer,

Pale copper to brown. Clear. Low to moderate, creamy off-white

https://www.bjcp.org/style/2021/14/14C/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 refractometer, aka 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 krausen on that ale.

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

Pig facing right
Cartoon dog facing left