Smoked Scottish Ale w Oak Chips - Beer Recipe - Brewer's Friend

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Smoked Scottish Ale w Oak Chips

267 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hennessy Homebrewing
Hop Utilization: 97%
Calories: 267 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Monday December 27th 2021
1.080
1.022
7.7%
22.3
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb 1886 Malt House - NY 2-Row Pale Malt17 lb NY 2-Row Pale Malt 35.64 1.8 88.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.2%
0.50 lb German - Abbey Malt0.5 lb Abbey Malt 33 17 2.6%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.3%
0.25 lb Peated Malt0.25 lb Peated Malt 38 2.5 1.3%
0.13 lb American - Black Malt0.125 lb Black Malt 28 500 0.7%
19.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.28 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Oak Chips Water Agt Primary 0 min.
8 oz Makers Mark Burbon Water Agt Primary 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9psi       Temp: 32 °F       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
6.97 gal Strike 163 °F 153 °F 60 min
Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.22 24.9  
Mash volume with grains 7.75 31  
Grain absorption losses -2.39 -9.6  
Remaining sparge water volume (equipment estimates 3.46 g | 13.9 qt) 2.93 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

Soak Oak Chips in 8oz of Makers Mark Bourbon in fridge for 2 weeks prior to brewing. Pour contents through mesh bag and into fermentor. Leave bag with oak chips in it during fermentation.

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  • Last Updated: 2022-01-01 15:18 UTC