Scottish Ale JLM - Beer Recipe - Brewer's Friend

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Scottish Ale JLM

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 62% (brew house)
Source: JLM
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday June 30th 2016
1.051
1.013
5.0%
20.4
15.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pilsen4 kg Pilsen 36 1.8 78.6%
0.40 kg American - Caramel / Crystal 60L0.4 kg Caramel / Crystal 60L 34 60 7.9%
0.15 kg American - Caramel / Crystal 120L0.15 kg Caramel / Crystal 120L 33 120 2.9%
0.15 kg German - Melanoidin0.15 kg Melanoidin 37 25 2.9%
0.04 kg American - Chocolate0.04 kg Chocolate 29 350 0.8%
0.15 kg Brown Sugar0.15 kg Brown Sugar 45 15 2.9%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.9%
5.09 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 7.15 Boil 60 min 15.86 65.2%
8 g Kent Goldings8 g Kent Goldings Hops Pellet 5 Boil 30 min 4.55 34.8%
23 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Agua usada: Surgente Bahia Blanca , Rep.Siria y D'Angelis
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.3 L Primer escalon Infusion -- 65 °C 30 min
Aumento de temp Temperature -- 69 °C 60 min
Lavado hasta 1020sg Sparge -- 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.8
Mash volume with grains 18.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18.6 L) 15.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.7 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Mash: 

      - A los 30&#039; del empezado el mash, se extraerá 3 Lts de mosto, al cual se le agregará el azúcar negro y se llevará a hervor a fuego fuerte para lograr un caramelizado del mismo. Aprovechamos este momento para reponer los 3 lts extraídos con agua a 100°C, para producir el escalón de temperatura en el macerador, debiendo quedar en unos 69°C.<br />


Hervido:

           - Se hierve durante 90&#039;, pero los lúpulos se comienzan a agregar cuando falten  60&#039; y a los 30&#039;.<br />


Nota Personal: Se Modificó la receta para conseguir entre 18 y 19 Lts en fermentador con una densidad 1050.



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  • Last Updated: 2016-09-04 19:05 UTC