I Got 99 Shillings - Beer Recipe - Brewer's Friend

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I Got 99 Shillings

210 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.83 gallons
Post Boil Size: 6.33 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matty Nick
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Friday July 31st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Muntons - Maris Otter10 lb Maris Otter 38 2.3 80%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 4%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 4%
0.25 lb Briess - Roasted Barley0.25 lb Roasted Barley 33.1 300 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 4.8 Boil 60 min 16.43 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.6 Boil 30 min 6.05 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.5 Boil 15 min 4.67 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.5 oz       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 167 °F 155 °F 60 min
2 gal Sparge 167 °F 155 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.16 16.6  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 5.49 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.83 31.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.33 25.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.33 g | 25.3 qt) 5.5 22  
Total: 9.64 38.6
Equipment Profile Used: System Default
"I Got 99 Shillings" Scottish Export beer recipe by Matty Nick. All Grain, ABV 5.79%, IBU 27.16, SRM 20.52, Fermentables: (Maris Otter, Carapils Malt, Special B, Chocolate, Flaked Oats, Flaked Rye, Roasted Barley) Hops: (Northern Brewer, Fuggles, East Kent Goldings)
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  • Last Updated: 2021-05-08 22:57 UTC