TANDEMBRYGGERIET BrewBlog > BrewBlogs > 2021/13 Scotsman [Scottish Export 80/-]

2021/13 Scotsman

Specifics

Style:

Scottish Export 80/- — BJCP Style Information

Category:	Scottish and Irish Ale
Number:	09C

Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

Commercial Examples: Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark

Brew Date:

October 15, 2021

Tap Date:

October 27, 2021

Yield:

47.5 liters

Color (EBC/SRM):

33/16.8

Bitterness (Calc):

25 IBU (Tinseth)

BU/GU:

0.53

Calories:

156 (12 ounces)

Conditioning:

Keg

ABV:

4.4%

ABW:

3.4%

Batch No:	2021/13
OG:	1.047
OG (Plato):	11.67° P
Target OG:	1.047
FG:	1.014
FG (Plato):	3.57° P
Target FG:	1.011
Real Extract:	5.04° P
App. Atten.:	69.4%
Real Atten.:	56.9%
Status:	Lagering

General Information

Method:	All Grain

Method:

All Grain

Comments

https://byo.com/article/scottish-export-the-pale-ale-of-scotland/

https://byo.com/article/scottish-export-the-pale-ale-of-scotland/

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.04 kilograms

Thomas Fawcett Golden Promise Pale Ale Malt

Color (L):	2.3-3 °L
Info/Use:	Well modified producing consistent extract within the standard ale colour range giving sweet & flavourful worts. Ale malts are the main ingredient for all types of bitters, milds and stouts.

91.4% of grist

0.65 kilograms

Thomas Fawcett Brown

Color (L):	94 °L
Info/Use:	Dry, mild coffee flavour, darker amber hue.

6.6% of grist

0.20 kilograms

Thomas Fawcett Black

Color (L):	725 °L
Info/Use:	Strong, burnt coffee flavour. Dark brown.

2% of grist

9.89 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	47.5 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	57.9 litres	47.5 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	9.9 kilograms
Grain Absorbtion:	17.5 litres
Total Water Needed:	79.2 litres	57.9 litres (runoff) + 17.5 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	24.7 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	54.5 litres	79.2 litres (total water) – 24.7 litres (mash water)

)

100% of grist

Adjuncts

0.60 kilograms

Torrified Wheat

Non-Fermentables

7 g	Yeast Nutrient @ 15 minutes
12 g	Super Moss @ 15 minutes

Hops

75.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

6.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

487.5 AAUs

40.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

6.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil

260 AAUs

115.00 grams

Total Hop Weight

747.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Safale English Ale
Manufacturer:	Fermentis
Product ID:	S-04
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Alcohol Tolerance:	Medium
Temperature Range:	18–21°C
Amount:	48 gr

Procedure

Braumalz am Vorabend des Brautages geschrotet und den Braukessel mit 60 l Wasser @ 13 °C befüllt. Raumtemperatur 18 °C Maischeführung 75 Min. @ 70 °C 10 Min. @ 78 °C Mash-Out Brautag 15:02 Beginn 1. Rast 15:44 Ventile usw. am ZKT montiert. Beginn Desinfizieren (CIP) 16:17 Ende 1. Rast 16:28 Beginn Mash-Out 16:38 Ende Mash-Out. 16:50 Beginn Aufheizen auf Kochtemperatur 17:33 Würze kocht- Pre-boil: 63 mm > 55 l, SG=1,043 18:02 Bitterhopfen hinzugefügt. Hopfen ist von 2015. 18:47 Hefenahrung und Super Moss hinzugegeben 18:51 Post Boil: 32 mm > 55 l = 60,33 l warm, 57,9 l kalt 18:53 Beginn Whirlpool 18:56 Aromahopfen hinzugegeben (3 Min. zu spät!) 19:02 Kochen beendet, Wasser marsch! 19:27 Beginn Abfüllung (T=15 ) OG: 1,047 19:44 Abfüllung abgeschlossen 20:03 Trub aus Braukessel: 3,75 l 21:20 Trub aus ZKT: 1,75 l 21:37 Würze für 2 Minuten mit 1 l O₂/Min. belüftet. 4 Pckg. Hefe gepitcht. ZKT verschlossen. 22:19 Alles sauber Gärung 15.10. 21:37 T=15,0 °C, Thermostat auf 15,0 °C 16.10. 09:30 Gelegentliches Ploppen 12:30 1 Plopp/~40 Sekunden 17.10. 13:00 1 Plopp/1,4 Sek. 18.10. 06:45 1 Plopp/1,1 Sek. 22:20 1 Plopp/2,4 Sek.; Thermostat auf 15,5 °C 19.10. 07:00 1 Plopp/6,9 Sek.; Thermostat auf 16,0 °C 17:00 Thermostat auf 16,5 °C 20.10. 07:00 Thermostat auf 17,0 °C 17:00 Thermostat auf 17,5 °C 21.10. 07:00 Thermostat auf 18,0 °C; P=0,8 bar 18:00 Thermostat auf 18,5 °C 22.10. 07:00 Thermostat auf 19,0 °C 19:15 Thermostat auf 19,5 °C; P=1,0 bar 23.10. 13:30 Thermostat auf 20,0 °C; P=1,1 bar 24.10. 13:00 P=1,2 bar 26.10. 04:00 P~1,25 bar. Gesampelt: SG= 1,014; Cold Crash Abfüllung 27.10. 17:45 Abfüllung in Keg #3, #4, #31. T=3,7 °C, T~0,85 bar 21:20 Fertig

Braumalz am Vorabend des Brautages geschrotet und den Braukessel mit 60 l Wasser @ 13 °C befüllt. Raumtemperatur 18 °C

Maischeführung

75 Min. @ 70 °C
10 Min. @ 78 °C Mash-Out

Brautag

15:02 Beginn 1. Rast

15:44 Ventile usw. am ZKT montiert. Beginn Desinfizieren (CIP)

16:17 Ende 1. Rast

16:28 Beginn Mash-Out

16:38 Ende Mash-Out.

16:50 Beginn Aufheizen auf Kochtemperatur

17:33 Würze kocht- Pre-boil: 63 mm > 55 l, SG=1,043

18:02 Bitterhopfen hinzugefügt. Hopfen ist von 2015.

18:47 Hefenahrung und Super Moss hinzugegeben

18:51 Post Boil: 32 mm > 55 l = 60,33 l warm, 57,9 l kalt

18:53 Beginn Whirlpool

18:56 Aromahopfen hinzugegeben (3 Min. zu spät!)

19:02 Kochen beendet, Wasser marsch!

19:27 Beginn Abfüllung (T=15 ) OG: 1,047

19:44 Abfüllung abgeschlossen

20:03 Trub aus Braukessel: 3,75 l

21:20 Trub aus ZKT: 1,75 l

21:37 Würze für 2 Minuten mit 1 l O₂/Min. belüftet. 4 Pckg. Hefe gepitcht.
ZKT verschlossen.

22:19 Alles sauber

Gärung

15.10. 21:37 T=15,0 °C, Thermostat auf 15,0 °C

16.10. 09:30 Gelegentliches Ploppen
12:30 1 Plopp/~40 Sekunden

17.10. 13:00 1 Plopp/1,4 Sek.

18.10. 06:45 1 Plopp/1,1 Sek.
22:20 1 Plopp/2,4 Sek.; Thermostat auf 15,5 °C

19.10. 07:00 1 Plopp/6,9 Sek.; Thermostat auf 16,0 °C
17:00 Thermostat auf 16,5 °C

20.10. 07:00 Thermostat auf 17,0 °C
17:00 Thermostat auf 17,5 °C

21.10. 07:00 Thermostat auf 18,0 °C; P=0,8 bar
18:00 Thermostat auf 18,5 °C

22.10. 07:00 Thermostat auf 19,0 °C
19:15 Thermostat auf 19,5 °C; P=1,0 bar

23.10. 13:30 Thermostat auf 20,0 °C; P=1,1 bar

24.10. 13:00 P=1,2 bar

26.10. 04:00 P~1,25 bar. Gesampelt: SG= 1,014; Cold Crash

Abfüllung

27.10. 17:45 Abfüllung in Keg #3, #4, #31. T=3,7 °C, T~0,85 bar
21:20 Fertig

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