Scottish Export 80/- – Extract

Statistics

General Info

This was a "special" from my local homebrew store that I spotted on their website. I’m a big fan of Scottish Ales, and this is an 80 schilling variety, technically called "export." Judging from the ingredient list, this ale is malty and sweet with minimal hop bitterness and aroma.

  • Dark, Crystal malt for color and flavor
  • Melanoidin Malt for creaminess and color
  • Roasted barley to darken things up a bit
  • Progress hops, a lower alpha acid hop with a sweeter character, are used soley for bittering
  • No aroma hops

By the by: the /- is shorthand for shilling.

Next time, to make this beer more to style, I think I’ll take the dark crystal down a notch to bring the color to the 9-17 SRM range for the style. Instead of Crystal 150, maybe Crystal 60, 40 or even 20. Maybe a slightly higher AAU hop like Fuggles instead of Progress as well as light extract instead of amber. Maybe.

Comments

Fermentation began in earnest about 20 hours after pitching the yeast for this one and ramped up after about 24 hours, bubbling a couple times every second. At 72 hours, it was still hopping, bubbling once every 2-3 seconds.

Racked to secondary after 7 days in primary (March 4, 2006). Racked to keg after 7 days in secondary (March 11, 2006). Began the process of aging.

Aged two weeks. Force carbonated - 20 psi for a few hours (March 25, 2006). Taste is very malty and subtly sweet. Hop bitterness is subdued, but present. Creamy mouthfeel. Very drinkable...the aging did it justice, I believe. This beer is very malty...almost too sweet.

Almost...

The beer was very well received by friends and family. The keg was tapped-out by April 15, 2006.

Extract

Amount Extract % of Grist
7.00 pounds Amber Liquid 85.9%
7.00 pounds Total Extract Weight 85.9% of grist

Malts and Grains

Amount Malt/Grain %
0.75 pounds British Dark Crystal Malt 9.2%
0.25 pounds German Melanoidin Malt 3.1%
0.15 pounds British Roasted Barley 1.8%
1.15 pounds Total Grain Weight 14.1%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
1.00 ounces Progress 60 min 3.4%
1.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
English Ale White Labs Liquid 35 ml

Procedure

  • Steep grains in 160 degree water for 30 minutes
  • Strain grains
  • Bring to a boil
  • Remove from heat
  • Add extract, stir to dissolve completely
  • Return to heat
  • Add Progress hops immediately
  • Boil for 60 minutes
  • Cool wort
  • Add wort to cool water in primary - fill to 5.5 gallons
  • Pitch yeast when temperature reaches 75 degrees

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Age:
14 days @ 60° F

Great Scot 80/-

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: