Maple Scotch Ale - Beer Recipe - Brewer's Friend

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Maple Scotch Ale

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: newbibrewbi
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Wednesday March 14th 2018
1.057
1.013
5.9%
27.0
16.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 72.3%
5 oz American - Caramel / Crystal 20L5 oz Caramel / Crystal 20L 35 20 2.8%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 2.3%
8 oz German - Dark Munich8 oz Dark Munich 36 10 4.5%
2 lb Maple Syrup2 lb Maple Syrup - (late boil kettle addition) 30 35 18.1%
177 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil at 212 °F 60 min 19.5 66.7%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil 30 min 7.49 33.3%
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:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       CO2 Level: 2.4 Volumes
 
Target Water Profile
13255
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 2 12 10 136
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 qt Infusion -- 152 °F 60 min
19.3 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.83 11.3  
Mash volume with grains 3.56 14.2  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

pitch and hold at 60 for 6-10 days. secondary for 7. C.C. for 3. Keg at low volume 1.8-2.2

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-01 18:52 UTC