Scottish Export
BJCP 2021 – 14C

Statistics

Fermentables

Amount Fermentable %
16.50 pounds Genie Pale Root Shoot Malting 84.1%
1.00 pounds Crystal Medium Simpsons 5.1%
0.81 pounds Munich II Weyermann 4.1%
0.81 pounds Vienna Malt Weyermann 4.1%
0.37 pounds Pale Chocolate Thomas Fawcett 1.9%
0.12 pounds Chateau Special B Castle Malting 0.6%
19.61 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
3.00 ouncesEast Kent Goldings (EKG)60 minutesBoilPellet5.5%
3.00 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
2.00 gCalcium Chloride (CaCl2)Water AgentMash0 minutes
2.00 gCanning Salt (NaCl)Water AgentMash0 minutes
3.00 gEpsom Salt (MgSO4)Water AgentMash0 minutes
5.00 gGypsum (CaSO4)Water AgentMash0 minutes
7.00 mlLactic AcidWater AgentMash0 minutes
2.00 gCalcium Chloride (CaCl2)Water AgentSparge0 minutes
2.00 gCanning Salt (NaCl)Water AgentSparge0 minutes
3.00 gEpsom Salt (MgSO4)Water AgentSparge0 minutes
4.00 gGypsum (CaSO4)Water AgentSparge0 minutes
3.00 mlLactic AcidWater AgentSparge0 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Scottish AleWyeast Labs1728Liquid

Equipment Profile Geoff's Electric Equipment

Mash Profile Single Infusion - Medium Fermentability

Mash Steps

# Name Time Temp.
1TemperatureTemperature60 minutes154° F

Fermentation and Aging

Primary:
1 days @ 62° F
Secondary:
6 days @ 64° F
Tertiary:
4 days @ 68° F

General Info

Inspired by Michael Bade's McPherson's Beard recipe - adjusted for my system. Grain percentages are the same; hop amounts differ, but are calculated to target 18 IBUs of the original recipe.

Michael stated that "it turned out bigger than expected," thus bringing it into Export territory.

Targeted 4.7% with a final gravity of 1.008.

Buddy Brew with Geoff Shideler where the club brewed Michael Bade's recipes to celebrate his life after his passing in 2022.