scottish 8 - Beer Recipe - Brewer's Friend

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scottish 8

148 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Scotia
Calories: 148 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday May 11th 2024
1.048
1.014
4.4%
18.9
16.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg BA Malt - Pale Ale9 kg Pale Ale 38 4 75%
1 kg Pauls Malt - Light Crystal Malt - Lucky Squid1 kg Light Crystal Malt - Lucky Squid 34 45.53 8.3%
1 kg Dingemans - Aromatic Malt1 kg Aromatic Malt 36.3 19 8.3%
500 g Pauls Malt - Mark 5 (Med Crystal)500 g Mark 5 (Med Crystal) 34 64.31 4.2%
500 g Pauls Malt - Shell Shocker Crystal Extra Dark - 120L500 g Shell Shocker Crystal Extra Dark - 120L 34 116.8 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 11 Boil 60 min 18.94 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
11 g Citric acid Water Agt Mash 1 hr.
3 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
15 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 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
36 L Strike 74 °C 67 °C 60 min
50 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.85 L. Suggest reducing initial water volume to 45.4 L and adding 7.45 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 29.8 L) 31.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.9 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 47 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 47
Total: 67.9  
Equipment Profile Used: System Default
"scottish 8" Scottish Export beer recipe by Scotia. All Grain, ABV 4.43%, IBU 18.94, SRM 16.74, Fermentables: (Pale Ale, Light Crystal Malt - Lucky Squid, Aromatic Malt, Mark 5 (Med Crystal), Shell Shocker Crystal Extra Dark - 120L) Hops: (Magnum) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Citric acid)
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  • Last Updated: 2024-05-20 22:33 UTC