Rich Man's Kilt Scottish Ale - Beer Recipe - Brewer's Friend

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Rich Man's Kilt Scottish Ale

201 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Tuesday April 12th 2016
1.065
1.017
6.2%
28.2
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 kg United Kingdom - Maris Otter Pale14 kg Maris Otter Pale 38 3.75 70.5%
1.80 kg Finland - Vienna Malt1.8 kg Vienna Malt 36 3 9.1%
0.50 kg Finland - Crystal Malt 500.5 kg Crystal Malt 50 35 19 2.5%
0.80 kg German - CaraRed0.8 kg CaraRed 34 20 4%
1 kg German - CaraAroma1 kg CaraAroma 34 130 5%
200 g German - Carafa II200 g Carafa II 32 425 1%
60 g United Kingdom - Peated Malt60 g Peated Malt 38 2.5 0.3%
1.50 kg Finland - Cookie Malt1.5 kg Cookie Malt 37 19 7.6%
19.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Leaf/Whole 11.6 Boil 90 min 22.37 33.3%
50 g Fuggles50 g Fuggles Hops Leaf/Whole 5.7 Boil 10 min 3.73 33.3%
50 g Fuggles50 g Fuggles Hops Leaf/Whole 5.7 Boil 5 min 2.05 33.3%
150 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 740 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49 L Fly Sparge -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.3 L. Suggest reducing initial water volume to 45.4 L and adding 25.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.76 L. Suggest reducing strike water volume to 32.29 L and adding 17.36 L sparge/top-off. 49.7
Strike water volume at mash thickness of 2.5 L/kg 49.7
Mash volume with grains 62.8
Grain absorption losses -19.9
Remaining sparge water volume (equipment estimates 42.4 L) 46.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71.3 L) 75
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 62
Going into fermentor 62
Total: 95.8  
Equipment Profile Used: System Default
 
Notes

Using two packs of Wyeast 1728 Scottish Ale. The other one is 1 month old, the other one 3 months old.

Making two separate 2 liter yeast starters with stir plates and stepping up both after 24 hours with 1.5 liter starters on stir plate.

Based on my calculations (using C.White stir plate as a base), I should reach about 900 billion cells, which is 300 billion cells per 20 liters of wort.

OG:1.065
FG:1.018

Turned out way too sweet and bitter (due to high amount of roasted / caramelized malts).

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  • Last Updated: 2016-05-27 06:23 UTC