Scotts Red - Beer Recipe - Brewer's Friend

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Scotts Red

299 calories 33.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.75 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Strong Scottish Red Ale - SKA Brewery
Rating:
5.00 (1 Review)

Calories: 299 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)
Created: Saturday February 4th 2017
1.089
1.026
8.2%
26.8
20.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb United Kingdom - Maris Otter Pale30 lb Maris Otter Pale 38 3.75 80.5%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 2.7%
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 2.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 2.7%
1 lb German - CaraRed1 lb CaraRed 34 20 2.7%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 2.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 2.7%
1 lb Weyermann - Melanoidin1 lb Melanoidin 34.5 27 2.7%
4 oz Simpsons - Roasted Barley4 oz Roasted Barley 28.52 600 0.7%
37.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz BSG - Tradition2 oz Tradition Hops Pellet 5.5 First Wort 80 min 17.23 33.3%
1 oz Crystal1 oz Crystal Hops Pellet 4.8 Boil 20 min 3.87 16.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 5 min 1.19 16.7%
2 oz Cascade2 oz Cascade Hops Pellet 6.9 Whirlpool 0 min 4.49 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.13 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
20 Gallons 75% RO water; 25% GW water
Gyp: 8 g; 2.0 tsp
Epsom: 3 g; 0.7 tsp
CaCl: 8 g; 1.8 tsp
CaCO3: 5 g; 1.3 tsp
NaHCO3: 2 g; 0.4 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.1 gal Infusion -- 154 °F 60 min
vorlauf Temperature -- 171 °F 10 min
9.9 gal Fly Sparge -- 160 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.98 gal (55.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.98 gal (7.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.17 qt). Suggest reducing strike water volume to 9.02 gal (36.08 qt) and adding 0.29 gal (1.17 qt) sparge/top-off. 9.31 37.3  
Strike water volume at mash thickness of 1 qt/lb 9.31 37.3  
Mash volume with grains 12.29 49.2  
Grain absorption losses -4.66 -18.6  
Remaining sparge water volume (equipment estimates 9.57 g | 38.3 qt) 9.34 37.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.98 g | 55.9 qt) 13.75 55  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.58 46.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11.5 46  
Total: 18.66 74.6
Equipment Profile Used: System Default
 
Notes

1.5L, 6.3 Cups H2O; 5.4 oz DME
3.0 L, 12.6 Cups H2O; 10.9 oz DME (+6.3 cups; 5.5 oz DME)
4.0 L, 16.8 Cups H2O; 14.5 oz DME (+4.2 cups; 4.5 oz DME)

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  • Last Updated: 2024-03-24 14:24 UTC