English Andy's Scottish Ale 80- - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

English Andy's Scottish Ale 80-

162 calories 17.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Redleg Ed - Artillery Brewing
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
URL: http://www.homebrewtalk.com/showpost.php?p=7922053&postcount=23
Created: Sunday April 9th 2017
1.049
1.013
4.8%
24.0
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 42%
3.75 lb German - Munich Light3.75 lb Munich Light 37 6 39.4%
9 oz Rolled Oats9 oz Rolled Oats 33 2.2 5.9%
5.40 oz American - Midnight Wheat Malt5.4 oz Midnight Wheat Malt - (late boil kettle addition) 33 550 3.5%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 3.3%
5 oz American - Caramel / Crystal 80L5 oz Caramel / Crystal 80L - (late boil kettle addition) 33 80 3.3%
2 oz Belgian - Chocolate2 oz Chocolate - (late boil kettle addition) 30 340 1.3%
2 oz Belgian - Special B2 oz Special B - (late boil kettle addition) 34 115 1.3%
152.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 7.2 Boil 60 min 13.94 33.3%
1 oz US Goldings1 oz US Goldings Hops Pellet 4.3 Boil 20 min 10.08 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g CaCl Water Agt Mash --
2.60 g Gypsum Water Agt Mash --
1.30 g NaCl Water Agt Mash --
0.70 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
1 each Whirlfloc Fining Boil 10 min.
2 qt Dark grain brew Flavor Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
Imperial A31 Tartan
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 12psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
Bru'n Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Est pH: 5.51. Add all s/ats/minerals to mash water only. Add Lactic acid to sparge only.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.5 qt Strike - pull 1/2 water for sparge Temperature -- 158 °F --
15.5 qt Mash Infusion -- 152 °F 75 min
15.5 qt Mash Out Infusion -- 168 °F 10 min
14 qt Sparge Fly Sparge -- 155 °F 20 min
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.24 13  
Mash volume with grains 4 16  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.26 g | 21 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

Provided by EnglishAndy, HBT, http://www.homebrewtalk.com/showpost.php?p=7922053&postcount=23. My tweaks will be to replace the White Labs WLP028 with Imperial Yeast A31Tartan, adjusted the grain bill to use grains I have on hand (subbed GP for MO,) and sub US Goldings for the 2nd hop addition. I'll also cold steep the roasted/dark grains and add at end of boil to reduce astringency. Will ferment using STC-1000+ SCOTTISH ALE PROFILE (Pr3)(19+ days)
Pitch yeast @ <70°
SP0: 65°
dh0: 240 (10 day ferment & cond)
SP1: 65°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/D-rest)
SP3: 70°
dh3: 24 (1 day ramp down)
SP4: 36° (Crash, fine, and keg)
Dh4: 0

Last Updated and Sharing
 
967
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-30 00:18 UTC