Hefe's 80 shilling 3G - Beer Recipe - Brewer's Friend

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Hefe's 80 shilling 3G

173 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Scottish Export
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JCInsaniac
Hop Utilization: 96%
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday November 2nd 2021
1.052
1.015
4.8%
30.1
17.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 79%
4.75 oz Proximity - Crystal 604.75 oz Crystal 60 35 60 4.9%
4.75 oz Briess - Caramel Vienne 20L Malt4.75 oz Caramel Vienne 20L Malt 35.9 20 4.9%
4.75 oz Gambrinus - Canadian - Honey Malt4.75 oz Canadian - Honey Malt 37 25 4.9%
1.20 oz Crisp Malting - United Kingdom - Chocolate Malt1.2 oz United Kingdom - Chocolate Malt 32.66 380 1.2%
4.75 oz American - Caramel / Crystal 120L4.75 oz Caramel / Crystal 120L 33 120 4.9%
96.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.41 oz Nugget0.41 oz Nugget Hops Pellet 12.5 Boil 60 min 30.1 100%
0.41 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.44 tsp Yeast Nutrient Other Mash 0 min.
0.59 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
0.59 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.3 oz       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 qt Single Infusion Infusion 158 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.52 g | 22.1 qt) 4.75 19  
Mash volume with grains (equipment estimates 6 g | 24 qt) 5.23 20.9  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Top off amount 0.25 1  
Volume into fermentor 3.25 13  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

This is a plan to get a beer and a large starter for a Wee Heavy.
I think I was at 1.051 (Not sure if I recorded it, but I recall that I was right there.) This was my first experience with Wyeast 1728. I had an expired yeast...and it did NOTHING in 3 days at 60 degrees, So, I tipped a second, fresh pack of 1728 in. It fermented, but it took 2-3 days to get started. Let's just say 1728 isn't like, say US05, which will start within 24 hours. 1728 did ferment super clean and ended up at 1.011. I had a taste - nice, standard scottish ale, should be very drinkable in 2 weeks and about 5.25%. Since I only had like 2.25 gallons, I bottled it up and got (21) 12 oz longnecks which should be carbed up by Dec. 19th.

I tasted this on Dec 20 and it is bracingly bitter - this may fade but, note to me - Don't do the nugget next time. Use something softer, more floral, maybe Cascade or Challenger or Fuggles.

I may have overcarbonated the bottles...I had some old fizz drops I found and they had melted together...so I weighed the blobs out to be roughly 5-6 gm each, but I think they actually should have been 4 gm - so they will be 50% more carbonation potential. Maybe I won't have little bombs.

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  • Last Updated: 2021-12-30 17:53 UTC