1/25 - Scottish Ale - For Homebrewers Meeting April 2014 - Beer Recipe - Brewer's Friend

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1/25 - Scottish Ale - For Homebrewers Meeting April 2014

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr. Sherlock
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday December 18th 2014
1.050
1.013
4.8%
20.4
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 lb American - Pale 2-Row6.2 lb Pale 2-Row 37 1.8 53.6%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 25.9%
12 oz German - Melanoidin12 oz Melanoidin 37 25 6.5%
9 oz American - Caramel / Crystal 30L9 oz Caramel / Crystal 30L 34 30 4.9%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.3%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.2%
4 oz American - Caramel / Crystal 75L4 oz Caramel / Crystal 75L 33 75 2.2%
1 oz American - Black Malt1 oz Black Malt 28 500 0.5%
185.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Columbus0.4 oz Columbus Hops Pellet 12.9 Boil 120 min 20.4 44.4%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4 Boil 0 min 55.6%
0.90 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.34 17.4  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 6.39 g | 25.6 qt) 5.86 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.03 g | 36.1 qt) 8.5 34  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.2 40.8
Equipment Profile Used: System Default
 
Notes

Resources:

http://wiki.homebrewersassociation.org/Untitled2013
Gold Medal
[Untitled]
Scottish Export 80/-
Ingredients for 7 U.S. gallons (26.5 L)

13.5 lb (6.13 kg) Maris Otter pale malt
1.38 lb (623 g) 40° L crystal malt
0.69 lb (313 g) honey malt
0.69 lb (313 g) 10° L Munich malt
0.38 lb (172 g) 120° L crystal malt
4.0 oz (113 g) pale chocolate malt
1.0 lb (0.45 kg) rice hulls (mash)
1.0 oz (28 g) East Kent Goldings pellets, 6.4% a.a. (60 min)
White Labs WLP001 California Ale, 1.8 L starter
Force carbonated

Original Specific Gravity: 1.069
Final Specific Gravity: 1.019
Boiling Time: 75 minutes
IBUs: 14.4
ABV: 6.7%

Primary Fermentation: 14 days at 67° F (19° C)

Directions
Mash grains with 5.5 gallons (20.82 L) 175° F (79˚ C) RO water and 4.2 grams calcium chloride for a 158° F (70° C), 1-hour single infusion. Mash out. Batch sparge with 5.33 gallons (20 L) RO water at 168° F (76° C).

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  • Last Updated: 2018-07-29 02:25 UTC