Scottish - 08/10/2024
141 calories
14.3 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
50 g |
Centennial50 g Centennial Hops |
|
Pellet |
10 |
First Wort at 100 °C
|
60 min |
10.71 |
100% |
50 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
50 g |
Centennial (Pellet) 50 g Centennial (Pellet) Hops |
|
10.71 |
100% |
50 g
/ $ 0.00
|
Priming
Method: co2
Amount: 0.79 bar
Temp: 2.5 °C
CO2 Level: 2.6 Volumes |
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
96.3 L |
|
Strike |
69 °C |
67 °C |
60 min |
100 L |
|
Sparge |
76 °C |
76 °C |
15 min |
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: 145.95 L. Suggest reducing initial water volume to 45.4 L and adding 100.55 L sparge/top-off.
|
|
WARNING: Mash tun capacity exceeded. Volume required: 116.21 L. Suggest reducing strike water volume to 24.45 L and adding 70.81 L sparge/top-off.
|
95.3 |
Strike water volume at mash thickness of 3 L/kg
|
95.3 |
Mash volume with grains
|
116.2 |
Grain absorption losses
|
-31.8 |
Remaining sparge water volume (equipment estimates 83.4 L)
|
89.7 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 146 L)
|
152.3 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume (equipment estimates 140 L)
|
147 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 147 L)
|
140 |
Total:
|
184.9
|
Equipment Profile Used: |
System Default |
"Scottish - 08/10/2024" Scottish Export beer recipe by Russo Russmann. All Grain, ABV 4.58%, IBU 10.71, SRM 19.85, Fermentables: (GoldSwaen Aroma, Roasted Barley, Caramelo 120, Pale Ale Malt, Caramelo 60, Biscuit, Château Melano, Carapils, Vienna, Special B) Hops: (Centennial) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda, Phosphoric acid)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-10-08 23:37 UTC