Scottish Export 80-.

brewing-recipe

For our first brew of the year, and with the IDB Homebrew Competition coming up we decided to indulge our interest in local beer history by brewing a Scottish Export or 80- as its also known.

The grist was partly inspired by historical Scottish beers of the 19th century, however we ended up deciding on a ratio that favoured Baird’s heritage crystal malt and threw in some brown malt for good measure. We originally wanted to put in 5% wheat however a mix up on the day led to us using 5% unmalted barley which ended up imparting a dry flavour we hadn’t planned for, but worked out quite nicely in the end.

We split the batch into two and fermented one with a traditional Edinburgh ale yeast and then chucked a Belgian abbey yeast into the other half to riff off of the Scottish influence in Belgian Ale. The unmalted barley’s dryness didn’t work quite so well for this as the yeasts attenuation was somewhat lower leading to an odd syrup-y dryness.

Grain Bill

  • Mild 42.5%
  • Vienna 15%
  • Crystal (1823) 15%
  • Maize 12.5%
  • Dark Crystal (120/140l) 5%
  • Un-malted Barley 5%
  • Brown 5%

SRM: 17.97

Mash Temp: 67.5 Celsius

Liquor to Grist: 2.5 : 1 (Approx.)

Boil

We boiled for 90 mins, adding a small amount of british hops.

60min - 50g EKG 40min - 25g EKG 20min - 25g EKG

IBU: 26.10

Post-Boil

We pitched White Labs Edinburgh Ale Yeast into 23l and Safale’s Belgian Monastery into 20l.

OG - 1.050 - Lower than we’d like, as ever, by 0.007.

Post-Fermentation

Scottish Yeast FG: 1.012 Belgian Yeast FG: 1.015

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EBC Scottish Export by Edinburgh Brewing Cooperative is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.