Scottish Export Recipe - Fig and Vanilla Scottish Export

Recipe Info

Recipe Image

Fig and Vanilla Scottish Export

by on
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.

Fermentables

76% - Liquid Malt Extract - Light - US
7.25
35
4
Extract
3% - Liquid Malt Extract - Munich - US
0.25
35
8
Extract
11% - Crystal 40L - CA
1
34
40
Steep
3% - Crystal 120L - CA
0.25
33
120
Steep
5% - Honey Malt - CA
0.5
37
25
Steep
3% - Pale Chocolate - UK
0.25
32
200
Steep

Hops

No hops in this recipe

Yeast

Fermentis Safale S-04
75%

Other Stuff

Vanilla Extract
0
each
Bottle
Dried Fig
0
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add water (Ozarka Spring Water) - 3.5 gal
2.
Add grains and 4lb LME
3.
Bring to boil
4.
Remove grains - Add initial hops
5.
Add finishing hops
6.
Turn off heat - add remaining LME and sit 1 min
7.
Cool to 100F using immersion chiller
8.
Add cold water (3.5 gal) to fermentor
9.
Add wort to fermentor
10.
Add BruVigor
11.
Rehydrate yeast in pre-boiled water 95-105C and pitch

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

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
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