This is my first attempt converting a recipe using BIABacus. The comments of more experienced BIABers would be most welcome.
The original recipe can be found here: http://www.popularmechanics.com/home/ho" onclick="window.open(this.href);return false; ... sr#slide-5
I discovered it searching the forums for Scottish Export Ale and several members reported good results with it in this topic: viewtopic.php?f=43&t=2122
I'm aware there is controversy about the use of peated malt in a true-to-style Scottish Export Ale, but wanted to get feedback on my conversion of the recipe, so I followed it exactly, with exceptions as noted below.
I did need to make an assumption on the original recipe's VAW. The original recipe states a batch size of 5.5 US gallons (21 liters), so I estimated 23 liters VAW.
The original recipe calls for a 60-minute mash at 156F (69C). I extended the mash to 90 minutes, but was uncertain how to adjust the temperature and so left it at 69C. Please advise on this point in particular, if possible.
I added 1/2 a Whirfloc tablet in the boil at 5 minutes for clarity, which is not spec'd in the original recipe.
I assumed an attenuation of 71% on the Wyeast Scotch Ale Yeast, roughly the midpoint of range found on the product page here: https://www.wyeastlab.com/hb_yeaststrai" onclick="window.open(this.href);return false; ... cfm?ID=143
The attached spreadsheet is adjusted for my kettle size. All other values are default. Many thanks for looking this over!
Grugach 80/
Recipe Overview
Brewer: Credit - Chad Walker
Style: Scottish Export Ale
Source Recipe Link: http://www.popularmechanics.com/home/ho" onclick="window.open(this.href);return false; ... sr#slide-5
ABV: 5.1% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.054
IBU's (Tinseth): 22.6
Bitterness to Gravity Ratio: 0.42
Colour: 17 SRM
Kettle Efficiency (as in EIB and EAW): 80.8 %
Efficiency into Fermentor (EIF): 69.3 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 69 C = 156.2 F
Boil: 90 min
Ferment: 42 days at 14.5 C = 58.1 F
Volumes & Gravities
Total Water Needed (TWN): 32.36 L = 8.55 G
Volume into Boil (VIB): 29.2 L = 7.71 G @ 1.043
Volume of Ambient Wort (VAW): 22.17 L = 5.86 G @ 1.054
Volume into Fermentor (VIF): 19 L = 5.02 G @ 1.054
Volume into Packaging (VIP): 17.59 L = 4.65 G @ 1.016 assuming apparent attenuation of 71 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
80.4% 2-Row Malt 4021 grams = 8.86 pounds
9% Crystal Malt (80L) 448 grams = 0.99 pounds
4.5% Melanoidin Malt 224 grams = 0.49 pounds
2.8% Aromatic Malt 140 grams = 0.31 pounds
2.2% Peated Malt 111 grams = 0.25 pounds
1.1% Black Patent 56 grams = 0.12 pounds
The Hop Bill (Based on Tinseth Formula)
22.6 IBU Kent Goldings Pellets (5%AA) 41 grams = 1.446 ounces at 60 mins
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 69 C = 156.2 F
Strike Water Needed (SWN): 33 L = 8.72 G 69.8 C = 157.6 F
Miscellaneous Ingredients
0.52 Whirfloc Tablet (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: Immersion Chiller
Fermentation & Conditioning
Fermentation: Wyeast 1728 Scotch Ale Yeast for 42 days at 14.5 C = 58.1 F
Secondary Used: N
Crash-Chilled: N
Filtered: N
Special Instructions/Notes on this Beer
Original recipe says to take 1 liter "first runnings" and "simmer in a saucepan to reduce to a syrup". Then "add the wort reduction back to kettle with about 5 minutes left to go in boil." Whirlfloc not spec'd in original recipe.
PLEASE REVIEW: Scottish Export Ale - Grugach 80/
Post #1 made 9 years ago
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Last edited by bluebear on 06 Jun 2016, 07:30, edited 1 time in total.
