BC - Cranachan Clone - Beer Recipe - Brewer's Friend

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BC - Cranachan Clone

357 calories 37.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.9 liters
Post Boil Size: 22.39 liters
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew McGill
Calories: 357 calories (Per 330ml)
Carbs: 37.9 g (Per 330ml)
Created: Tuesday February 2nd 2021
1.114
1.031
10.9%
19.7
18.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Maris Otter Pale9 kg Maris Otter Pale 38 3.75 92.8%
300 g German - CaraMunich III300 g CaraMunich III 34 57 3.1%
300 g Belgian - Biscuit300 g Biscuit 35 23 3.1%
100 g Belgian - Chocolate100 g Chocolate 30 340 1%
9,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Goldings20 g Goldings Hops Pellet 4.5 Boil 60 min 7.36 15.4%
10 g Goldings10 g Goldings Hops Pellet 4.5 Boil 10 min 1.33 7.7%
50 g Barth-Haas - Enigma50 g Enigma Hops Pellet 13.5 Boil 5 min 11 38.5%
50 g HBC 47250 g HBC 472 Hops Pellet 7.7 Dry Hop 7 days 38.5%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g lactose Other Boil 0 min.
2 kg Raspberries Flavor Secondary 21 days
30 g Oak Cubes Medium Toast Flavor Secondary 28 days
500 g Toasted Oats Flavor Mash 0 min.
35 g Yeast Nutrient Other Whirlpool 0 min.
4 each Gelatin Fining Secondary 4 days
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
4 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 29.1
Mash volume with grains 35.5
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 13.3 L) 7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 25.9
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 22.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 20
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Have decided not to dry hop since it will be an aged beer and so there probably isn't much point.

Soaked oak chips for 2 weeks with Glenmorangie Quinta Ruban whisky.

Left beer to sit on raspberries for 3 weeks.

Left beer to sit on soaked wood chips (bagged) for 5 weeks.

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  • Last Updated: 2021-08-23 12:42 UTC