Wrinkled Kilt - Beer Recipe - Brewer's Friend

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Wrinkled Kilt

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew Wood
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Thursday July 9th 2020
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OG: 1.053 FG: 1.015 ABV: 5.1% IBU: 23

1.054
1.015
5.2%
20.0
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 60%
1 lb Viking - Oak Smoked Wheat1 lb Oak Smoked Wheat 31 4.3 10%
0.50 lb Proximity - Chocolate Rye0.5 lb Chocolate Rye 34.5 225 5%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 10%
0.50 lb Molasses0.5 lb Molasses 36 80 5%
1 lb Briess - LME Munich1 lb LME Munich 34.5 8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 ml Cascade2 ml Cascade Hops Extract 61 Boil 60 min 20 100%
2 ml / $ 0.00
 
Yeast
Imperial Yeast - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.66 gal Strike 169 °F 155 °F 60 min
Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.66 10.6  
Mash volume with grains 3.34 13.3  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.44 29.7
Equipment Profile Used: System Default
"Wrinkled Kilt" Scottish Export beer recipe by Andrew Wood. All Grain, ABV 5.17%, IBU 20, SRM 20.39, Fermentables: (Maris Otter Pale, Oak Smoked Wheat, Chocolate Rye, CaraMunich I, Molasses, LME Munich) Hops: (Cascade)
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  • Last Updated: 2021-02-09 03:33 UTC