Scotch Ale 90 Shilling - Beer Recipe - Brewer's Friend

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Scotch Ale 90 Shilling

367 calories 40.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: A. B.
Calories: 367 calories (Per 12oz)
Carbs: 40.8 g (Per 12oz)
Created: Friday April 15th 2016
1.109
1.032
10.1%
22.5
28.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 55.6%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.8%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 5.6%
1.50 lb American - Victory1.5 lb Victory 34 28 8.3%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 16.7%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 11.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 90 min 22.5 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Fining Boil 10 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 608 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Sparge -- 156 °F 90 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 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.99 31.9
Equipment Profile Used: System Default
 
Notes

Mash at 156 degrees for one hour. Sparge with 3.5 gallons water (or more) to make 6.5 gallons wort. Bring wort to boil. Add 2# DME Amber and 2# DME Light and hops. Boil 90 minutes. Add irish moss at 15 end of boil. Add yeast nutrients at 10 end of boil. Cool to 70 degrees, transfer to fermenter and pitch yeast from yeast starter. 2 weeks in primary, 2 to 4 weeks in secondary.

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  • Last Updated: 2016-12-04 13:43 UTC