70 Schilling Beer - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

70 Schilling Beer

120 calories 13.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.3 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 13.2 g (Per 330ml)
Created: Monday October 10th 2022
1.039
1.011
3.8%
12.7
16.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,330 g Crisp Malting - Extra Pale Maris Otter3330 g Extra Pale Maris Otter 37.5 2 88%
296 g American - Caramel / Crystal 120L296 g Caramel / Crystal 120L 33 120 7.8%
74 g Weyermann - Roasted Barley74 g Roasted Barley 29.9 432 2%
85 g Molasses85 g Molasses 36 80 2.2%
3,785 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 60 min 12.72 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.70 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
5.71 ml Lactic acid Water Agt Mash 1 hr.
4.63 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 45.4 g       Temp: 15 °C       CO2 Level: 1.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 L Strike 69 °C 69 °C 60 min
11.65 L Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 7.4
Mash volume with grains 9.8
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 23.9 L) 22.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.8 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 21
Total: 30.2  
Equipment Profile Used: System Default
 
Notes
  • Mash @ 69°C (156°F) for 60 minutes.
  • After mash run off 4 liters into a kettle, boil it and reduce by about 50 percent in volume (can be done paralell with the hop step).
  • Sparging to get the required amount of wort.
  • Boil for 60 minutes, adding hops and molasses
  • Chill to about 20°C, aerate well, add the yeast (Safale S-04)
  • Ferment at about 15°C for 2 weeks
  • Crash, package, and carbonate (about 1.5 volumes of CO2)
Last Updated and Sharing
 
404
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-27 07:03 UTC