Barrel Aged Scotch Ale (10bbl) - Beer Recipe - Brewer's Friend

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Barrel Aged Scotch Ale (10bbl)

270 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 310 gallons (fermentor volume)
Pre Boil Size: 334.3 gallons
Post Boil Size: 321.4 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Tuesday October 18th 2022
1.081
1.022
7.8%
233.3
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
825 lb United Kingdom - Maris Otter Pale825 lb Maris Otter Pale 38 3.75 85.7%
27.50 lb Briess - Extra Special Malt27.5 lb Extra Special Malt 33.5 130 2.9%
27.50 lb Briess - Special Roast27.5 lb Special Roast 33 40 2.9%
27.50 lb Aromatic Malt27.5 lb Aromatic Malt 35 20 2.9%
27.50 lb German - Melanoidin27.5 lb Melanoidin 37 25 2.9%
27.50 lb United Kingdom - Pale Chocolate27.5 lb Pale Chocolate 33 207 2.9%
962.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 lb Columbus19 lb Columbus Hops Pellet 15 Boil at 210 °F 60 min 216.78 50%
19 lb Fuggles19 lb Fuggles Hops Pellet 4.5 Whirlpool at 212 °F 0 min 16.53 50%
38 lbs / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
60 Pounds
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 8032 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: 334.3 gal (1337.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 322.3 gal (1289.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 498.09 gal (1992.38 qt) 421.09 1684.4  
Strike water volume at mash thickness of 1.75 qt/lb 421.09 1684.4  
Mash volume with grains 498.09 1992.4  
Grain absorption losses -120.31 -481.3  
Remaining sparge water volume 33.77 135.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 334.3 1337.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -11.4 -45.6  
Post boil Volume 321.4 1285.6  
Hops absorption losses (whirlpool, hop stand) -11.4 -45.6  
Going into fermentor 310 1240  
Total: 454.86 1819.5
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 5.6 gallons (21.3 liters) of 160°F (71°C) strike water to reach a mash temperature of 149°F (65°C). Hold the temperature for 75 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 1.6 gallons (6.1 liters), topping up as necessary to get 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 1 week, then increase by 1°F (about 0.5°C) per day until you reach 68°F (20°C) and hold. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to about 2 volumes.

Barrel Age/Muirheads Scotch, 21 year barrel, check bi monthly until desired taste and color is achieved

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  • Last Updated: 2022-10-18 16:24 UTC