Strong Scotch Ale
429 calories
43 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
45 g |
Northern Brewer45 g Northern Brewer Hops |
|
Pellet |
8.5 |
Boil
|
60 min |
27.12 |
75% |
15 g |
Northern Brewer15 g Northern Brewer Hops |
|
Pellet |
8.5 |
Boil
|
30 min |
6.95 |
25% |
60 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
60 g |
Northern Brewer (Pellet) 60 g Northern Brewer (Pellet) Hops |
|
34.07 |
100% |
60 g
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
5 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
MÃ¥rslet vand 2021
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
25 L |
|
|
-- |
70 °C |
120 min |
|
|
Strike |
-- |
-- |
-- |
Starting Mash Thickness:
3.6 L/kg
Starting Grain Temp:
20 °C |
Quick Water Requirements
Water |
Liters |
WARNING: Mash tun capacity exceeded. Volume required: 60.36 L. Suggest reducing strike water volume to 36.05 L and adding 14.96 L sparge/top-off.
|
51 |
WARNING: Based on your provided mash thickness (3.6 L/kg), your strike volume will exceeds the total water needed for the recipe (45.1 L). Reduce mash thickness to 3.19 L/kg or increase pre-boil volume to 35.9 L.
|
|
Strike water volume at mash thickness of 3.6 L/kg
|
51 |
Mash volume with grains
|
60.4 |
Grain absorption losses
|
-14.2 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 32.7 L)
|
30 |
Boil off losses
|
-11.4 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume (equipment estimates 21 L)
|
24 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 24 L)
|
21 |
Total:
|
45.1
|
Equipment Profile Used: |
System Default |
"Strong Scotch Ale" Wee Heavy beer recipe by Jan Refsing. All Grain, ABV 13.51%, IBU 34.07, SRM 24.69, Fermentables: ( Maris Otter Pale Ale Malt, Bohemian Pilsner Malt, Roasted Barley) Hops: (Northern Brewer) Other: (Gypsum)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-05-02 06:31 UTC