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

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English Andy's Scottish Ale 80- Light

155 calories 16.3 g 12 oz
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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
Rating:
4.00 (1 Review)

Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
URL: http://www.homebrewtalk.com/showpost.php?p=7922053&postcount=23
Created: Sunday April 16th 2017
1.047
1.012
4.6%
22.7
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 44.4%
3.88 lb German - Munich Light3.88 lb Munich Light 37 6 43.1%
0.56 lb Rolled Oats0.5625 lb Rolled Oats 33 2.2 6.2%
0.13 lb American - Caramel / Crystal 40L0.125 lb Caramel / Crystal 40L 34 40 1.4%
0.31 lb American - Caramel / Crystal 80L0.3125 lb Caramel / Crystal 80L - (late boil kettle addition) 33 80 3.5%
0.13 lb Belgian - Special B0.125 lb Special B - (late boil kettle addition) 34 115 1.4%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz East Kent Goldings0.8 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 17.37 61.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 5.28 38.5%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g CaCl Water Agt Mash --
1.05 g Gypsum Water Agt Mash --
1 ml Lactic Acid - MASH ONLY Water Agt Mash --
0.50 ml Lactic Acid - SPARGE ONLY Water Agt Mash --
0.84 g NaCl Water Agt Mash --
1 each Whirlfloc Fining Boil 10 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: 5.50. Add all salts/minerals to mash water only.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Strike - pull 14 qts for sparge Temperature -- 158 °F --
18 qt Mash Infusion -- 152 °F 75 min
18 qt Mash Out Infusion -- 168 °F 10 min
10 qt Sparge Fly Sparge -- 155 °F 20 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.6 14.4  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 4.37 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Tweaked version of 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.) I'll aldd the roasted/dark grains late in the mash 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

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  • Last Updated: 2017-06-24 20:01 UTC