Belhaven St. Andrews Ale Clone - Beer Recipe - Brewer's Friend

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Belhaven St. Andrews Ale Clone

155 calories 16.3 g 12 oz
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Beer Stats
Method: Extract
Style: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Rocketman Brewing
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday September 27th 2015
1.047
1.012
4.6%
36.9
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Liquid Malt Extract - Light1.75 lb Liquid Malt Extract - Light 35 4 21.5%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light - (late boil kettle addition) 35 4 49.2%
5.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 12.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 6.2%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 9.2%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 1.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.7 Boil 45 min 36.89 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Boil 0 min 16.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Dry Hop 14 days 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 45 min.
1 oz Bru-Vigor Other Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.9 g | 27.6 qt) 2.65 10.6  
Mash volume with grains (equipment estimates 6.9 g | 27.6 qt) 2.84 11.4  
Grain absorption losses (steeping) -0.3 -1.2  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.65 10.6
Equipment Profile Used: System Default
 
Notes

Belhaven St. Andrews Ale Clone
36 IBU
4.6% ABV
A few rare renditions may be as pale as 10 SRM, but most have a color rating of approximately 12.5–17 SRM.

The bittering hop in Scottish ales is usually a Goldings variety, while the aroma hops is usually Fuggles or a combination of Goldings and Fuggles. Typical IBU values range between 29 and 35. Scottish ales are rarely dry-hopped, though the exported Belhaven St. Andrews Ale (36 IBU) is.

• Boil the bittering hops for no more than 45 minutes to minimize the amount of astringency leached into the brew and thus enhance the brew’s smoothness.

• Use flavor hops sparingly. The finish of a Scottish ale relies more on clean maltiness than hop aromatics to make an impression.

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• Because we are fermenting Scottish ale at the bottom of the yeast’s working range, fermentation tends to start more slowly than normal and yeast reproduction is slightly impeded. To compensate, pitch twice as much yeast as you would for a “normal” ale. Therefore, the recipe calls for two packages of yeast.

• Because high gravities are an additional impediment to yeast getting started, add the brewing sugar not to the kettle but to the fermenter after fermentation is already securely
progressing.

• Lager and condition Scottish ales, similar to altbiers, at a temperature below 50 °F (10 °C) for a few weeks, and serve them at about 55 °F (13 °F).

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  • Last Updated: 2015-10-06 21:40 UTC