Traquair House Ale Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Traquair House Ale Clone

250 calories 26.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.81 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Saturday March 23rd 2024
1.075
1.020
7.2%
34.4
13.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb Crisp Malting - Finest Maris Otter8.6 lb Finest Maris Otter 36.8 2.4 98.1%
0.17 lb Briess - Roasted Barley0.17 lb Roasted Barley 33.1 300 1.9%
8.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz East Kent Goldings0.9 oz East Kent Goldings Hops Pellet 4 Boil 90 min 21.49 54.5%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 4 Boil 30 min 12.87 45.5%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Gypsum Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 15 min.
1.30 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
0.60 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.6 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.41 g | 29.6 qt) 5.16 20.6  
Mash volume with grains (equipment estimates 8.11 g | 32.4 qt) 5.86 23.4  
Grain absorption losses -1.1 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 3.81 15.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 5.16 20.6
Equipment Profile Used: System Default
 
Notes

Mash at 152F
● Draw out the 0.6 Gallon and boil strong, separately, for 30min to make a concentrated caramelized wort.
● Collect another 4.2 gallons, boil until 3.8 gal (about 30min)
● Combine the two and boil for another 90min.
● Cool to 70°F, aerate, and pitch yeast, cool fermentation to 65F or lower.
● Transfer to 50°F secondary after two weeks, for two weeks.
● Then carbonate to Low-Med/Low carbonation level.

https://www.bayareamashers.org/wp-content/uploads/2017/01/Scottish-and-Irish-Red.pdf

Last Updated and Sharing
 
147
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-23 16:17 UTC