Scottish Export Recipe - Wats Yer Bevvy

Recipe Info

Recipe Image

Wats Yer Bevvy

by on
All Grain
23 Liter(s)
35 Liter(s)
100 min
85%
Scottish Heavy

This recipe was cloned from He Aint My Brother.

Fermentables

43% - Maris Otter Pale - UK
2
38
2
Mash
4% - Rice Hulls - US
0.2
0
0
Mash
2% - Carafa III - DE
0.1
32
525
Mash
2% - Extra Dark Crystal 120L - UK
0.1
33
115
Mash
4% - Wheat - UK
0.2
37
2
Mash
43% - Golden Promise - UK
2
37
3
Mash
1% - Biscuit Malt - BE
0.05
36
23
Mash

Hops

East Kent Goldings
15
Leaf
Boil
90 min(s)
5.9
9.4
Northern Brewer
12
Pellet
Boil
90 min(s)
6.1
8.6
Mandarina Bavaria
10
Pellet
Boil
10 min(s)
7.9
3.1
Bramling Cross
10
Leaf
Boil
10 min(s)
5
1.8
Goldings
10
Pellet
Boil
10 min(s)
5.9
2.3

Yeast

Wyeast Scottish Ale 1728
71%

Other Stuff

Irish Moss
3
ml
Boil
Gypsum
3
ml
Boil
Yeast Nutrient
3
ml
Boil
Harris Pure Brew Water Treatment
1
each
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
15.1 litres as strike water into Grainfather due to small grain bill - heat to 55?C
2.
add fermentables to strike water in stages with Rice husks, stir in
3.
add DWB 26g to mash to help stabilise pH
4.
Mash stage 1 - protein rest - 55?C for 20 minutes
5.
Mash stage 2 - saccharification rest - 65?C for 70 minutes
6.
Mash Stage 3 - mash out - 77?C for 5 minutes
7.
During mash period prepare 18.3 litres sparge water at 80?C
8.
During mash period prepare bittering hops for adding to boil, also 5g calcium sulphate
9.
At end of mash, lift out malted grains and sparge slowly with 18.3 litres sparge water
10.
Add the bittering hops and calcium sulphate and boil for 100 mins
11.
During the boil prepare aroma hops 17g Goldings and 8g Fuggles, also protofloc\Irish moss (1/4 teaspoon) and Yeast Nutrient (1/2 teaspoon)
12.
At 90 mins boil time add aroma hops and protofloc\Irish moss and yeast nutient
13.
At end of boil (100 mins), switch off boiler
14.
Prepare and hook up counterflow chiller and syphon wort slowly into primary fermenter (bucket), allow for splashing to aid aeration
15.
Use a thermometer to gauge temperature - should be around 20-25?C
16.
Take a hydrometer reading of the wort and store the result - OG 1.042 (slightly above 1.038 target)
17.
Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage
18.
Add primed yeast mixture and stir in carefully, also Harris Pure Brew Water Treatment (1 dose)
19.
Primary fermentation at 18-25?C (22?C optimum) until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)
20.
During secondary fermentation, release gas from cask afer 2 days and before bottling
21.
After 14 days or more bottle from fermentor

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wats Yer Bevvy
Scottish Export
  • 23.00 Gallons Liters Batch Size
  • 35.00 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.051 OG
  • 1.015 FG
  • 25.2 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 14.6° SRM Color
  • 85% Efficiency
  • 4.7% ABV Alcohol
  • 171 per 12oz Calories
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