Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23 L 90 min 26.0 IBUs 18.3 EBC 1.087 1.025 8.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Scottish Export 80/- 9 C 1.04 - 1.054 1.01 - 1.016 15 - 30 17.7 - 33.5 1.5 - 2.3 3.9 - 5 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 5 kg 51.55
CHÂTEAU WHISKY LIGHT 4 kg 41.24
Cara Hell 600 g 6.19
Special B Malt 100 g 1.03

Hops

Name Amount Time Use Form Alpha %
Bramling Cross 60 g 60 min Boil Pellet 6

Miscs

Name Amount Time Use Type
Scaglie di quercia 34.50 g 0 min Secondary Other

Yeast

Name Lab Attenuation Temperature
Edinburgh Ale (WLP028) White Labs 73% 18.33°C - 21.11°C

Mash

Step Temperature Time
Protein Rest 52°C 15 min
Saccharification 68°C 60 min
Mash Out 78°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

Brewed by Elmiro Ferrante