80 Schilling Beer - Beer Recipe - Brewer's Friend

80 Schilling Beer

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22.85 liters
Post Boil Size: 16.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Thursday October 27th 2022
1.052
1.014
5.0%
17.2
19.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,330 g Crisp Malting - Extra Pale Maris Otter3330 g Extra Pale Maris Otter 37.5 2 88%
296 g American - Caramel / Crystal 120L296 g Caramel / Crystal 120L 33 120 7.8%
74 g Weyermann - Roasted Barley74 g Roasted Barley 29.9 432 2%
85 g Molasses85 g Molasses 36 80 2.2%
3,785 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 90 min 17.2 100%
20 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Strike -- 69 °C 60 min
12 L Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 3.24 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.70 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
5.71 ml Lactic acid Water Agt Mash 1 hr.
4.63 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 45.4 g       Temp: 15 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Mash @ 69°C (156°F) for 60 minutes.
  • After mash run off 4 liters into a kettle, boil it and reduce by about 50 percent in volume.
  • Sparging to get the required amount of wort.
  • Boil for 90 minutes, adding hops and molasses
  • Chill to about 20°C, aerate well, add the yeast (Safale S-04)
  • Ferment at about 15°C for 2 weeks
  • Crash, package, and carbonate (about 1.5 volumes of CO2)
View Count: 265
Brew Count: 0
Last Updated: 2022-10-27 13:33 UTC

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