Scottish Ale
137 calories
16.8 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
9 g |
East Kent Goldings9 g East Kent Goldings Hops |
|
Pellet |
5 |
First Wort at 85 °C
|
0 min |
7.12 |
23.7% |
9 g |
Magnum9 g Magnum Hops |
|
Pellet |
15 |
First Wort
|
10 min |
21.37 |
23.7% |
10 g |
Magnum10 g Magnum Hops |
|
Pellet |
15 |
Whirlpool at 80 °C
|
0 min |
2 |
26.3% |
10 g |
East Kent Goldings10 g East Kent Goldings Hops |
|
Pellet |
5 |
Whirlpool at 80 °C
|
0 min |
|
26.3% |
38 g
/ 0.00 €
|
Yeast
- Mangrove jack empire ale m15
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (custom):
|
65%
|
Flocculation:
|
Low |
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
75 B cells required
|
|
0.00 €
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: dextrose
Amount: 14.6 g
Temp: 20 °C
CO2 Level: 1.02 Volumes |
Target Water Profile
Scottish
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
13.61 L |
|
Strike |
73 °C |
67 °C |
60 min |
Starting Mash Thickness:
3.5 L/kg
Starting Grain Temp:
19 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.5 L/kg
|
14.3 |
Mash volume with grains
|
17 |
Grain absorption losses
|
-4.1 |
Remaining sparge water volume (equipment estimates 17.6 L)
|
20.7 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 26.9 L)
|
30 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.1 |
Post boil Volume (equipment estimates 21.1 L)
|
22.5 |
Hops absorption losses (whirlpool, hop stand)
|
-0.1 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 22.4 L)
|
21 |
Total:
|
35
|
Equipment Profile Used: |
System Default |
"Scottish Ale" Scottish Heavy beer recipe by MRG Hervalejo. All Grain, ABV 3.53%, IBU 30.5, SRM 14.48, Fermentables: (Maris Otter Pale Ale, Crystal Medium, Crystal T50, Amber Malt, Roasted Barley, Chocolate) Hops: (East Kent Goldings, Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Salt, Gypsum)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-02-19 14:07 UTC