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Scottish

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Classic styles
No Chill: 15 minute extended hop boil time
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Thursday June 9th 2016
1.049
1.014
4.5%
24.9
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg German - Pale Ale1.9 kg Pale Ale 39 2.3 78.4%
65 g German - Melanoidin65 g Melanoidin 37 25 2.7%
260 g American - Caramel / Crystal 40L260 g Caramel / Crystal 40L 34 40 10.7%
130 g German - Abbey Malt130 g Abbey Malt 33 17 5.4%
70 g German - CaraAroma70 g CaraAroma 34 130 2.9%
2,425 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g magnum5 g magnum Hops Pellet 13 Boil 60 min 17.39 38.5%
8 g Tettnanger8 g Tettnanger Hops Pellet 4 Boil 30 min 7.52 61.5%
13 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amber Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 65 55 35
Mash
.4 g CaCl

Kettle
1 g Gypsum
.7 g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.3
Mash volume with grains 8.9
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 12.8 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 17.3  
Equipment Profile Used: System Default
 
Notes

03/07/2016

OG: 1.047
Overshot volume by about .5/1 liter

04/07/2016
Pitched yeast at 17C

26/07/2016
Bottled - FG 1.013



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  • Last Updated: 2016-07-26 13:52 UTC