Oak Aged Scotch Ale - Beer Recipe - Brewer's Friend

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Oak Aged Scotch Ale

246 calories 27.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daily Beer Recipes
Calories: 246 calories (Per 330ml)
Carbs: 27.5 g (Per 330ml)
Created: Saturday May 20th 2017
1.079
1.023
7.4%
31.1
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 8.51 71.4%
1 kg German - Munich Light1 kg Munich Light 37 14.51 11.9%
0.60 kg United Kingdom - Crystal 15L0.6 kg Crystal 15L 34 38.53 7.1%
0.40 kg United Kingdom - Crystal 60L0.4 kg Crystal 60L 34 158.62 4.8%
0.40 kg Belgian - Special B0.4 kg Special B 34 305.39 4.8%
8.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 31.13 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Oak Chips Other Secondary --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 30.7
Mash volume with grains 36.2
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 7.6 L) 6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Oak Addition:

Transfer to secondary after stable gravity.
Add 2.5g/L of American Oak cubes, leave for 7-10 days.
Bottle/keg as normal.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-20 21:41 UTC