Scottish 60 Shilling Ale - Beer Recipe - Brewer's Friend

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Scottish 60 Shilling Ale

102 calories 11.5 g 12 oz
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Beer Stats
Method: Extract
Style: Scottish Light
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.35 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 71% (steeping grains only)
Source: SLD
Calories: 102 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Tuesday November 29th 2022
1.031
1.009
2.9%
15.6
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Amber4 lb Liquid Malt Extract - Amber 35 10 87.3%
0.75 oz Brown Sugar0.75 oz Brown Sugar 45 15 1%
4.05 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
5.50 oz American - Carapils (Dextrine Malt)5.5 oz Carapils (Dextrine Malt) 33 1.8 7.5%
2.20 oz American - Roasted Barley2.2 oz Roasted Barley 33 300 3%
0.85 oz Simpsons - Peated Malt0.85 oz Peated Malt 37.674 1.5 1.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 7 Boil 75 min 15.63 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0.4 oz       Temp: 68 °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
Water used is bottled Spring Water.

- Have also used filtered Tap Water, prefer the use of Spring Water.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.62 g | 26.5 qt) 4.07 16.3  
Mash volume with grains (equipment estimates 6.62 g | 26.5 qt) 4.12 16.5  
Grain absorption losses (steeping) -0.07 -0.3  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 6.89 g | 27.6 qt) 4.35 17.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 4.07 16.3
Equipment Profile Used: System Default
 
Notes

The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.
=====================================================

  • Add all steeping grains to steeping bag and steep as per your
    preferred steeping method. Generally155-160 F for 30
    minutes.
  • Remove grains, (Sparge with 8 Oz. of 170*F water) bring back to
    boil then turn off heat, and add Extract & Brown Sugar. Once
    extract is amply mixed, bring back to a boil.
  • Once water comes to a boil, add bittering hops and start the 75
    minute clock.

  • After flame out cool wort to 80 F, transfer to fermenter & add
    cool/cold water to bring total volume to 5.1 gals. ( the addition
    of cool/cold water should bring Temp down to pitching Temp
    68     F.

  • After Fermentation.... let sit on trub for 3-5 days then bottle.
  • Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
  • Condition in bottle for 4-5 weeks, timing is somewhat flexiable.

    May substitute WLP028 Edinburgh Scottish Ale Yeast
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  • Last Updated: 2022-12-23 02:25 UTC