Stand Sure Scottish Export

ABV: 6.5%

IBU: 22

SRM: 17

OG: 1.057 (14°P)

FG: 1.009 (2.3°P)

Link to article
gold medal dark-lager-brown-ale

Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Ryan and Therese Anderson of Jacksonville, Florida, members of Cowford Ale Sharing Klub (CASK), won a gold medal in Category 10: Scottish & Irish Ale during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. The Andersons’ Scottish Export (10C) was chosen as first out of 54 entries in the category.

Loading...

Brewed 2 times

Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.

Ryan and Therese Anderson of Jacksonville, Florida, members of Cowford Ale Sharing Klub (CASK), won a gold medal in Category 10: Scottish & Irish Ale during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania. The Andersons’ Scottish Export (10C) was chosen as first out of 54 entries in the category.

Ingredients:

  • MALTS & ADJUNCTS
  • 6.4 lb. (2.9 kg) Spring Optic pale malt
  • 6 lb. (2.72 kg) Golden Promise pale malt
  • 1 lb. (0.46 kg) Munich I malt
  • 0.88 lb. (397 g) 70–89°L caramel malt
  • 0.88 lb. (397 g) torrified wheat
  • 0.25 lb. (113 g) black patent malt
  • HOPS
  • 1.2 oz. (34 g) East Kent Goldings, 4.7% a.a. @ 60 min
  • 0.6 oz. (17 g) East Kent Goldings, 4.7% a.a. @ 10 min
  • ADDITIONAL ITEMS
  • 50 mL phosphoric acid, in mash
  • 0.75 lb. (340 g) rice hulls, in mash
  • ½ tablet Whirlfloc @ 10 min
  • 7 g Fermaid K, in primary
  • YEAST
  • 2 L starter Wyeast 1728 Scottish Ale
  • WATER
  • 72 ppm Ca, 14 ppm Mg, 16 ppm Na, 52 ppm Cl, 101 ppm SO4, 82 HCO3.

Specifications:

Yield: 6 US gal. (22.7 L)

Original Gravity: 1.057 (14°P)

Final Gravity: 1.009 (2.3°P)

ABV: 6.5%

IBU: 22

SRM: 17

Efficiency: 60%

Directions:

Make a 2 L starter with one pack of Wyeast 1728 two days before brew day, using a stir plate. Chill starter overnight before brew day. Target mash pH is 5.2. Mash at 156°F (69°C) for 60 minutes and mash out at 168°F (76°C) for 10 minutes. Boil for 60 minutes. Add Fermaid K directly to fermenter before filling. Chill wort to 60°F (15°C) and pitch yeast after decanting supernatant. Hold at 60°F (15°C) for 3 days, then gradually raise to 72°F (22°C) over 5 days. Cold crash when fermentation is complete and rack to keg. Force carbonate to 2.5 vol. (4.9 g/L) CO2. Keg lagered for 2 months before bottling.


Join for Less Than a Pint

Subscribe for only $4.99/month

Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.

Let’s Brew This