Scotts Ahoy - Beer Recipe - Brewer's Friend

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Scotts Ahoy

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 16.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andres
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Tuesday August 9th 2022
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Teaching: Scotch Ale

by maskpiece

OG: 1.061 FG: 1.014 ABV: 6.1% IBU: 24

1.058
1.015
5.6%
22.0
17.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb Simpsons - Finest Pale Ale Maris Otter28 lb Finest Pale Ale Maris Otter 37 2.6 80.5%
3.40 lb Caramel / Crystal 60L3.4 lb Caramel / Crystal 60L 34 60 9.8%
1.50 lb Simpsons - Amber Malt1.5 lb Amber Malt 31.8 20.8 4.3%
8 oz Crisp Malting - Roasted Barley8 oz Roasted Barley 31.28 520 1.4%
14 oz Crisp Malting - Dextrin Malt14 oz Dextrin Malt 36.8 1.8 2.5%
8 oz Molasses8 oz Molasses - (late boil kettle addition) 36 80 1.4%
34.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.80 oz East Kent Goldings3.8 oz East Kent Goldings Hops Pellet 5 Boil 60 min 22.04 100%
3.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
29 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
12 g Epsom Salt Water Agt Mash 1 hr.
19 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.14 gal (72.57 qt). Suggest reducing initial water volume to 11.96 gal (47.83 qt) and adding 6.14 gal (24.57 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.74 gal (70.95 qt). Suggest reducing strike water volume to 9.26 gal (37.03 qt) and adding 5.74 gal (22.95 qt) sparge/top-off. 15 60  
Strike water volume at mash thickness of 1.75 qt/lb 15 60  
Mash volume with grains 17.74 70.9  
Grain absorption losses -4.28 -17.1  
Remaining sparge water volume (equipment estimates 7.64 g | 30.6 qt) 8.54 34.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.1 g | 72.4 qt) 19 76  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 23.53 94.1
Equipment Profile Used: System Default
"Scotts Ahoy" Scottish Export beer recipe by Andres. All Grain, ABV 5.57%, IBU 22.04, SRM 17.74, Fermentables: (Finest Pale Ale Maris Otter, Caramel / Crystal 60L, Amber Malt, Roasted Barley, Dextrin Malt, Molasses) Hops: (East Kent Goldings) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Lactic acid)
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  • Last Updated: 2023-02-10 22:36 UTC