Strong Scotch Ale Smuttynose Clone - Beer Recipe - Brewer's Friend

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Strong Scotch Ale Smuttynose Clone

296 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 296 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Wednesday July 24th 2013
1.089
1.021
9.0%
28.2
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 40.1%
6 lb United Kingdom - Pale 2-Row6 lb Pale 2-Row 38 2.5 32.1%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 8%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.3%
2.25 lb Dry Malt Extract - Light2.25 lb Dry Malt Extract - Light 42 4 12%
4.50 oz United Kingdom - Chocolate4.5 oz Chocolate 34 425 1.5%
1.50 oz United Kingdom - Peated Malt1.5 oz Peated Malt 38 2.5 0.5%
1.50 oz American - Smoked Malt1.5 oz Smoked Malt 37 5 0.5%
18.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.13 oz East Kent Goldings1.13 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.34 42.8%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 30 min 7.83 28.4%
0.38 oz East Kent Goldings0.38 oz East Kent Goldings Hops Pellet 5 Boil 20 min 3.12 14.4%
0.38 oz East Kent Goldings0.38 oz East Kent Goldings Hops Pellet 5 Boil 10 min 1.87 14.4%
2.64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.84 each Whirfloc Other Boil 15 min.
2.52 tbsp vanilla McCormick 40% abv Flavor Bottling --
0.84 tsp Wyeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 485 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5       CO2 Level: 2.4 Volumes
 
Target Water Profile
Poland Spring Water Modifed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 13 14 59 84 90
MgSO4=5.4 gr; NaHCO3=1.97 gr; Chalk=6.9 gr;CaSO4=5.4gr; CaCl2=4.9gr Added to mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.3 qt Infusion -- 152 °F 90 min
14.3 qt Sparge -- 168 °F 45 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 5.56 22.2  
Mash volume with grains 6.88 27.5  
Grain absorption losses -2.06 -8.2  
Remaining sparge water volume (equipment estimates 5.67 g | 22.7 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 9.1 g | 36.4 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Two step starter on stir plate.Plan for 3 days including refrigerating.
Mash Ph 5.5
Aerated with pure O2 @ start then every four hours in fermenter for 12 hours-One minute blast at start then 30 sec next three times, using a williams wand, Home Depot O2. Longer boil for kettle caramelization.



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  • Last Updated: 2016-05-07 17:45 UTC