Peated Scotch Ale - Beer Recipe - Brewer's Friend

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Peated Scotch Ale

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.48 gallons
Post Boil Size: 11.4 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday February 9th 2023
1.059
1.017
5.5%
28.4
16.5
5.4
64.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Simpsons - Peated Malt5 lb Peated Malt $ 2.29 / lb
$ 11.45 		37.674 1.5 20%
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale $ 2.19 / lb
$ 35.04 		38 3.75 64%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.99 / lb
$ 1.99 		34 2 4%
1 lb Simpsons - Premium English Caramalt1 lb Premium English Caramalt $ 2.79 / lb
$ 2.79 		32.6 23.04 4%
1 lb Thomas Fawcett - Dark Crystal Malt II1 lb Dark Crystal Malt II $ 1.69 / lb
$ 1.69 		33 120 4%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley $ 1.79 / lb
$ 0.90 		33.1 300 2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2%
25 lbs / $ 53.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Pellet 8.5 Boil 60 min 28.38 100%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Espe Kveik
Amount:
1 Each
Cost:
$ 10.99 / each
$ 10.99
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 302 B cells required
$ 10.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 1.3 Volumes
 
Target Water Profile
Cleveland Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.81 gal Strike 164 °F 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.81 31.3  
Mash volume with grains 9.81 39.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 8.14 g | 32.6 qt) 8.04 32.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 12.48 49.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.4 45.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.4 g | 45.6 qt) 11 44  
Total: 15.86 63.4
Equipment Profile Used: System Default
 
Notes

I like a nice peaty scotch, and wanted to see if I could build a beer with some of that character. A bit of peated malt on a Scottish Export grain bill, with Espe Kveik, which is supposed to bring out "warm alcohol/cognac" notes.

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  • Last Updated: 2023-02-09 21:01 UTC