Scottish Export Critique

Pretty Simple Recipes

9lbs Marris Otter
12oz Roasted Barley
1.25 East Kent Goldings at 60 Minutes
WLP028 (No Starter, stir plate was utilized)

Mash for 75 minutes at 153
Batch Sparge at 168
Boil for 60 Minutes (I boiled down my initial runnings a little while sparging to hopefully aid in carmelization, and speed up the brewday a bit, does that make sense?)

Fermentation at 63-64 degrees for 1.5-2 weeks.
Transfer to keg and cold crash for 2-3 weeks


Est ABV: 5.2%
OG: 1.052

I think this will be too much roasted barley for a Scottish Export. I would do something along the lines of;

90% Maris Otter or Golden Promise
8% Carastan or Crystal Malt
2% Roasted Barley

or in your recipe, cut the Roasted Barley from 12 oz. down to 2-4 oz. Everything else looks good.

Too late. Lol I misread my last recipe. It called for .5 pound. I had crystal in the last one but outdid produce what I'm looking for. Looks like ill have a pretty toasty/roasty session ale.

It's not bad though, I think it'll end up like a session able Scottish style stout. I'm sure it will be delicious, I'd like to hear your tasting notes when it's ready. Cheers man.

It'll probably end up tasting something like a lighter porter or stout, but that's OK. Should be a good beer, in any case, just not like a typical 80 shilling.

Come to think of it, even a 1/2 lb of RB in an 80- seems too much. I'd start with half that, which should be plenty.