Scottish 80 Shilling - Beer Recipe - Brewer's Friend

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Scottish 80 Shilling

152 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Jamil Zainasheff
Calories: 152 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday July 29th 2017
1.046
1.013
4.3%
19.0
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.30 lb United Kingdom - Maris Otter Pale7.3 lb Maris Otter Pale 38 3.75 75%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 10.3%
0.50 lb Belgian - Munich0.5 lb Munich 38 6 5.1%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.1%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 2.6%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 1.9%
9.74 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Kent Goldings28 g Kent Goldings Hops Pellet 5 Boil 60 min 19 100%
28 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 1.8 Volumes
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Single Infusion Infusion -- 158 °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 3.65 14.6  
Mash volume with grains 4.43 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume 5.57 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.1 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil volume (equipment estimates 5.46 g | 21.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP001 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
  5. Refrigerate for 72 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 3.6 gallons for 1.5 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 170F.
  8. Add Grains @ 168F.
  9. Allow Temperature to fall to 158F prior to closing lid.
  10. Check Mash pH ~15 minutes into Mash.

    pH: ______

  11. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  12. Add 1.2gal of Boiling Water at the end of Mash and stir into solution.
  13. Begin Vorlauf!

    SPARGE

  14. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  15. Heat 6gal of Water to 175F. Add to Sparge Vessel.
  16. Recirculate 4 times prior to collecting wort.
  17. Attempt to Sparge over 30-40 minutes.

    BOIL

  18. Check Pre-Boil Gravity (goal: 1.034) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  19. Adjust Gravity to Goal (1.034)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  20. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  21. Boil for 90 minutes (goal OG: 1.045)
  22. Add Kent Golding Hops @ 60 minutes.
  23. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes.
  24. Chill wort to ~70F after completion of Boil
  25. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
  26. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  27. Allow Ranco/Chest Freezer to adjust wort temperature to 1F below goal starting temp (64F)

    ORIGINAL GRAVITY: ______ (goal: 1.045)

    FERMENTATION

  28. Beginning Fermentation Temp: 65F.
  29. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 68F.
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  • Last Updated: 2017-09-02 03:44 UTC