La Costa Scotsale 20 - Beer Recipe - Brewer's Friend

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La Costa Scotsale 20

254 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Thursday January 29th 2015
1.076
1.021
7.2%
21.0
19.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb American - Pale 2-Row40 lb Pale 2-Row 37 1.8 71.9%
4 lb American - Caramel / Crystal 40L4 lb Caramel / Crystal 40L 34 40 7.2%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 7.2%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 3.6%
4 lb American - Victory4 lb Victory 34 28 7.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 0.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 1.8%
2 oz United Kingdom - Peated Malt2 oz Peated Malt 38 2.5 0.2%
55.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz East Kent Goldings4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.17 57.1%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.83 28.6%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Hopback 1 min 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 10 min.
20 ml Lactic acid Water Agt Other 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10g Gypsum (CaSo4), 6g Epsom (MgSo4), 5g NaCl, 10g CaCl, 18g Chalk, 2g Baking Soda

20 ml Lactic acid pH=5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 gal Temperature -- 154 °F 60 min
14.5 gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.76 gal (91.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.76 gal (43.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.31 gal (101.24 qt). Suggest reducing strike water volume to 7.55 gal (30.2 qt) and adding 13.31 gal (53.24 qt) sparge/top-off. 20.86 83.4  
Strike water volume at mash thickness of 1.5 qt/lb 20.86 83.4  
Mash volume with grains 25.31 101.2  
Grain absorption losses -6.95 -27.8  
Remaining sparge water volume (equipment estimates 9.11 g | 36.4 qt) 9.34 37.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.76 g | 91.1 qt) 23 92  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 21.04 g | 84.2 qt) 21.5 86  
Hops absorption losses (hopback) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.46 g | 85.9 qt) 21 84  
Total: 30.2 120.8
Equipment Profile Used: System Default
 
Notes

20 gal version

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  • Last Updated: 2020-01-06 19:32 UTC