80 Shilling - Beer Recipe - Brewer's Friend

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80 Shilling

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Douglas Goodavage
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday December 10th 2024
1.051
1.013
5.0%
26.5
14.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Viking - Pale Ale Malt15 lb Pale Ale Malt 37 2.5 71.4%
3 lb Viking - Munich Dark Malt3 lb Munich Dark Malt 33 8.5 14.3%
1 lb Viking - Chocolate Light1 lb Chocolate Light 32 150 4.8%
1 lb Viking - Caramel 1001 lb Caramel 100 35 50.8 4.8%
1 lb Molasses1 lb Molasses 36 80 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 45 min 22.91 43.4%
37 g Spalt37 g Spalt Hops Pellet 4.5 Boil 10 min 3.54 56.6%
65.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
3 g Epsom Salt Water Agt Mash 1 hr.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
3 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 166 °F 152 °F 60 min
7.5 gal Batch Sparge 152 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.34 gal (57.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.34 gal (9.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 9.5 g | 38 qt) 9.67 38.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 14.34 g | 57.3 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.17 68.7
Equipment Profile Used: System Default
"80 Shilling" Scottish Export beer recipe by Douglas Goodavage. All Grain, ABV 4.95%, IBU 26.45, SRM 14.9, Fermentables: (Pale Ale Malt, Munich Dark Malt, Chocolate Light, Caramel 100, Molasses) Hops: (Magnum, Spalt) Other: (Whirlfloc, Yeast Nutrient, Epsom Salt, Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2025-02-02 12:00 UTC