Gordon Strong’s Scottish Export
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.042 FG = 1.011
IBU = 22 SRM = 16 ABV = 4.1%
Ingredients
7.75 lbs. (3.5 kg) Golden Promise pale ale malt
8 oz. (227 g) torrified wheat
8 oz. (227 g) dark crystal malt (60–80 °L)
3 oz. (85 g) roasted barley
5 AAU British Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) British Golding hops (10 min.)
Wyeast 1728 (Scottish Ale), White Labs WLP028 (Edinburgh Scottish Ale), or SafAle S-04 English Ale yeast
2⁄3 cup corn sugar (for priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale malt and torrified wheat at 158 °F (70 °C) and hold at this temperature for 60 minutes. Add the crystal malt and roasted barley to the mash then stir them in. Begin recirculating the wort and raise the mash temperature to 169 °F (76 °C) either by infusing with boiling water or via recirculating mash system. Recirculate for 15 minutes total. Sparge slowly and collect 6.5 gallons (24.5 L) of wort in the kettle.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. After the boil is complete, chill the wort to 59 °F (15 °C), pitch a healthy amount of yeast, aerate well if using a liquid yeast strain, and ferment at this temperature until fermentation is complete. Condition for about one week.
Rack the beer, prime, and bottle condition, or keg and force carbonate to 2.3 volumes of CO2.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.042 FG = 1.011
IBU = 22 SRM = 16 ABV = 4.1%
Ingredients
5.4 lbs. (2.5 kg) pale liquid malt extract
8 oz. (227 g) dark crystal malt (60–80 °L)
3 oz. (85 g) roasted barley
5 AAU British Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) British Golding hops (10 min.)
Wyeast 1728 (Scottish Ale), White Labs WLP028 (Edinburgh Scottish Ale), or SafAle S-04 English Ale yeast
2⁄3 cup corn sugar (for priming)
Step by Step
Starting with 6.5 gallons (24.5 L) of brewing water in the kettle; heat to 158 °F (70 °C). Turn off the heat. Add the crystal malt and roasted barley in a mesh bag and steep for 30 minutes. Remove and rinse grains gently by dunking the grains back into the water.
Do not turn on the heat yet. Add the malt extract and stir thoroughly to dissolve completely. Once fully dissolved, turn the heat back on and bring wort to a boil. Boil for a total of 60 minutes, adding hops at the times indicated.
After the boil is complete, chill the wort to 59 °F (15 °C), pitch the yeast, aerate well if using a liquid yeast strain, and ferment at this temperature until complete. Condition the beer for about one week.
Rack the beer, prime and bottle condition, or keg and force carbonate to 2.3 volumes of CO2.
