Auld Lang Scott Light 15gal Feb 3 2025 - Beer Recipe - Brewer's Friend

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Auld Lang Scott Light 15gal Feb 3 2025

121 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17.58 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 96%
Calories: 121 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Tuesday February 13th 2018
1.037
1.008
3.9%
15.0
16.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Rahr - Pale Ale14 lb Pale Ale 36.34 3.5 62.2%
2.50 lb Weyermann - Munich Type I2.5 lb Munich Type I 38 6 11.1%
1.50 lb Simpsons - Crystal Medium1.5 lb Crystal Medium 33 65.01 6.7%
1.50 lb Briess - Victory Malt1.5 lb Victory Malt 34.5 28 6.7%
0.90 lb Crisp Malting - Pale Chocolate0.9 lb Pale Chocolate 32.7 220 4%
0.90 lb Simpsons - Crystal Dark0.9 lb Crystal Dark 33 120 4%
1.20 lb Flaked Wheat1.2 lb Flaked Wheat 34 2 5.3%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.5 Boil 60 min 14.95 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc tablet Water Agt Boil 15 min.
15 g Yeastex 82 Water Agt Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 272 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 63 75 40
100% RO Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 165 °F 154 °F --
12.5 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.155 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.08 gal (68.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.08 gal (20.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.16 qt/lb 6.5 26  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 13.64 g | 54.6 qt) 14.15 56.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.08 g | 68.3 qt) 17.58 70.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 15.5 g | 62 qt) 16 64  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16 g | 64 qt) 15.5 62  
Total: 20.64 82.6
Equipment Profile Used: System Default
 
Notes

Using Double Roasted Crystal where crystal dark noted above



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  • Last Updated: 2025-02-03 20:43 UTC