Scotch Ale and Wee Heavy/Shroomy - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Scotch Ale and Wee Heavy/Shroomy

245 calories 26.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Me
Calories: 245 calories (Per 330ml)
Carbs: 26.7 g (Per 330ml)
Created: Wednesday April 11th 2018
1.079
1.022
7.5%
40.4
21.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 36%
1 kg American - Caramel / Crystal 60L1 kg Caramel / Crystal 60L 34 60 18%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 12.6%
0.06 kg American - Roasted Barley0.06 kg Roasted Barley 33 300 1.1%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 5.4%
0.50 kg Finland - Vienna Malt0.5 kg Vienna Malt 36 3 9%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 9%
0.50 kg German - Red X0.5 kg Red X 36 12 9%
5.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 19.09 29.4%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 4 Boil 60 min 9.31 29.4%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 4 Boil 45 min 11.97 41.2%
68 g / $ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.2
Mash volume with grains 20.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 14.1 L) 4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 15
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16
Going into fermentor 16
Total: 21.5  
Equipment Profile Used: System Default
 
Notes

Plan is to make to beers on with OG around 1070 9l and one with OG aroung 1100 4l, the 4 liters beer will be added mushrooms for interesting tase notes. The recepie is as such made for a 18L 1070 where as 8L will be boiled down to 6L and 2 L boiled down to 0.5L and added at high cresant with 50g sugar and 50g Dextrose to dry out the beer and increase the gravity and caramel like flavors from the boiled down wort.

Crystal 60L is seen as 150EBC (will be a tad lighter)

Last Updated and Sharing
 
1,280
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-04-23 04:58 UTC