Nessie no.2 - Beer Recipe - Brewer's Friend

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Nessie no.2

197 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 75 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 197 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Tuesday April 25th 2017
1.059
1.019
5.4%
23.9
16.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb United Kingdom - Maris Otter Pale11.75 lb Maris Otter Pale 38 3.75 93.1%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 2%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 3%
202 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4.8 Boil 60 min 23.94 100%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
@ 170F Sparge -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.73 18.9  
Mash volume with grains 5.74 23  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 6.07 g | 24.3 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.83 39.3
Equipment Profile Used: System Default
 
Notes

Chill to 64F, pitch yeast, continue chilling to 60F and let ferment for 7 days. Slowly raise temp to 68F for 3 days. Slowly lower temp to 34F for 5-7 days.

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  • Last Updated: 2017-05-05 15:00 UTC