brēowanthorpe

The Homestead of Beer

Scottish Export

By thomas #30 minute boil, #80 shilling ale, #80/- ale, #Ale, #Barley, #Beer, #BIAB, #Homebrew, #Hops, #Mountain Portage, #No-sparge, #one-gallon, #Scottish, #Scottish Heavy, #Session Ale, #Summer 2024, #Unaged Ale, #Water, #Yeast

Codename : Mountain Portage 80/- Alethorpe

The unofficial theme for summer 2024 is to focus on low gravity (AKA lower alcohol) ales, particularly British styles. This batch is in the style of a Scottish Export, which had a colloquial term of 80 shilling ale, an antiquated phrase indicating how much it cost to buy a barrel. A little about the beer,

A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavours.

https://www.bjcp.org/style/2021/14/14C/scottish-export/

Ingredients

  • 1 Lb 10 oz Maris Otter malt (3.8L)
  • 3 oz Light Munich malt (7L)
  • 1 oz Dark roast crystal malt (113L)
  • 1 oz Roasted barley malt (300L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.10 oz Minstrel hops at 20 minutes
  • 0.10 oz Willemette hops at 20 minutes
  • 1 oz White sugar at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Willemette hops at 5 minutes
  • 4 ml Mangrove Jacks Empire Ale dry ale yeast

Vital Stats

BJCP Style : Scottish Export
Anticipated ABV : 5%
Anticipated IBU : 22
Anticipated SRM : 16
Pre-boil SG : 1.037
Post-boil SG: 1.051
Original SG : 1.051
Target SG : 1.013
Carbonation : 2
Water profile : Scottish Light 80/-
Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 6.5L strike water, 152F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 152F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • 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, sugar, 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, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • I ran low on Empire yeast, so I blended in some Windsor and Nottingham ale yeast to complete the batch
Allow the ale to ferment in the carboy for 7-10 days before bottling.

Brew day : 26-Sep-2024