Strong Scotch Ale Fall 2016 - Beer Recipe - Brewer's Friend

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Strong Scotch Ale Fall 2016

261 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 261 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Monday August 17th 2015
1.079
1.015
8.5%
31.7
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 53.3%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 30.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.6%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 3.8%
0.50 lb German - Smoked Malt0.5 lb Smoked Malt 37 3 3.8%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 1%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14.9 Boil 60 min 23.89 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 4.86 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 2.91 33.3%
1.50 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 452 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.5 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 154 °F 60 min
8 qt Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.1 16.4  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.54 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

Use 2 yeast packs plus 2 L starter for this big beer.

WLP Edinburgh preferred, but not available at the time. Danstar Nottingham used instead.

Great result. This recipe is a keeper.

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  • Last Updated: 2017-01-06 22:33 UTC