SCOTCH EXPORT

Ingredients Included

Crisp – Chocolate Malt
Crisp Crystal 150 Malt
Crisp Small Batch No.7 – Chit Malt
BESTMALZ – Munich Malt
BESTMALZ Red X
Simpsons Malt – Extra Pale Malt

Total Grain Bill 4720g

Mosaic T90 Pellets (13 grams)
WHC Dried Yeast – Fountainbridge – 11g Packet (1 pack)

Method

Beer Style (main): British Ales
Beer Style (sub): Scottish-Style Export Ale
Batch Size: 23
Original Gravity: 1.045
Final Gravity: 1.010
ABV %: 4.6
IBU:
Mash efficiency: 82
Brewing equipment: G40

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:Mosaic and Flex used in original, decided to use just the Mosaic Pellets these go in at 60 mins

Whirlpool / hop stand:N/A

Yeast: WHC Fountainbridge
Fermentation temperature/steps: 20c

Secondary additions:Use yeast nutrient – ProMix included
Use ALDC at start of fermentation – included

Comments: Scotch Export is a love letter to Edinburghs rich brewing heritage, this classic malt-forward Scotch Ale utilises historic Fountainbridge yeast, a strain traditionally associated with McEwans and Caledonian breweries. If, like me you grew up in Edinburgh, you could often smell this in the air if the wind blew a certain way.

Expect a sweet, full-bodied Scottish ale with caramel, toffee, and roasted malt flavours, with grassy and floral hops, balanced by a pleasant, mild bitterness and smooth mouthfeel.

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