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scottish

184 calories 17.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 45% (brew house)
Hop Utilization: 95%
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday February 16th 2022
1.056
1.012
5.7%
34.1
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 9.4%
2 lb US - Pale 2-Row2 lb Pale 2-Row 37 1.8 18.8%
0.25 lb Briess - Black Barley0.25 lb Black Barley 25 500 2.3%
6 lb Briess - LME Pale Ale6 lb LME Pale Ale 34.5 6 56.3%
1 lb Briess - Carapils Copper1 lb Carapils Copper 34 30 9.4%
0.40 lb Brown Sugar0.4 lb Brown Sugar 45 15 3.8%
10.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Leaf/Whole 13 Boil at 210 °F 60 min 33.01 50%
1 oz Artisan - Willamette1 oz Willamette Hops Leaf/Whole 5 Boil at 210 °F 2 min 1.07 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.75 psi       Temp: 60 °F       CO2 Level: 1.02 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
1.75 gal Infusion 167 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.06 g | 20.3 qt) 3.99 16  
Mash volume with grains (equipment estimates 5.06 g | 20.3 qt) 4.33 17.3  
Grain absorption losses (steeping) -0.53 -2.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 5.08 g | 20.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3.5 14  
Top off amount 1.75 7  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.74 23
Equipment Profile Used: System Default
"scottish" Scottish Export beer recipe by croat. Partial Mash, ABV 5.69%, IBU 34.08, SRM 18.77, Fermentables: (Bonlander Munich, Pale 2-Row, Black Barley, LME Pale Ale, Carapils Copper, Brown Sugar) Hops: (Chinook, Willamette) Other: (Irish Moss)
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  • Last Updated: 2022-03-28 16:51 UTC