Scottish Export Recipe - Fig and Vanilla Scottish Export
Scottish Export
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Fig and Vanilla Scottish Export
by Brewer 113495 on 6/3/2017
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
75%
Extract Scottish Export homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Light - US, Liquid Malt Extract - Munich - US, Crystal 40L - CA, Crystal 120L - CA, Honey Malt - CA, Pale Chocolate - UK, Fermentis Safale S-04 Homebrew Yeast, Vanilla Extract, Dried Fig.
76% - Liquid Malt Extract - Light - US
3% - Liquid Malt Extract - Munich - US
Fermentis Safale S-04
No mash steps in this recipe
Add water (Ozarka Spring Water) - 3.5 gal
Remove grains - Add initial hops
Turn off heat - add remaining LME and sit 1 min
Cool to 100F using immersion chiller
Add cold water (3.5 gal) to fermentor
Rehydrate yeast in pre-boiled water 95-105C and pitch
Tasting Notes (0)
There aren't any tasting notes logged yet
Fig and Vanilla Scottish Export
Scottish Export
-
5.00
Gallons
Liters
Batch Size
-
3.50
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.059
OG
-
1.015
FG
-
21.5 IBU (tinseth)
Bitterness
-
0.36
BG:GU
-
16.5° SRM
Color
-
75%
Efficiency
-
5.7% ABV
Alcohol
-
200 per 12oz
Calories
Clone This Recipe
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