Belhaven Scottish Ale - Beer Recipe - Brewer's Friend

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Belhaven Scottish Ale

180 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Scottish Export 80/-
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday July 23rd 2018
1.054
1.017
4.9%
28.4
29.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row - Toasted9 lb Pale 2-Row - Toasted 33 30 80.4%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 8.9%
8 oz German - Melanoidin8 oz Melanoidin 37 25 4.5%
4 oz United Kingdom - Peated Malt4 oz Peated Malt 38 2.5 2.2%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.1%
5 oz American - Aromatic Malt5 oz Aromatic Malt 35 20 2.8%
179 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 28.43 100%
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:
58 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.9875 qt -- -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.45 g | 37.8 qt) 9.15 36.6  
Mash volume with grains (equipment estimates 10.35 g | 41.4 qt) 10.04 40.2  
Grain absorption losses -1.4 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.15 36.6
Equipment Profile Used: System Default
 
Notes

Directions

Mash all grains at 156F for 1 hour and draw first runnings to kettle. Some amount of caramelization is desired in this beer.
To achieve this, take a two pints of the first mash runnings and simmer in a saucepan to reduce to a syrup, taking care to
not burn it. Do this while the rest of the wort is boiling. Sparge grains with 175F water to collect the full volume of wort.
Boil wort for 90 minutes, begin adding hops with 60 minutes left to go according to the schedule above and add the wort
reduction back to the kettle with about 5 minutes left to go in the boil. Chill to 58F and pitch yeast

Fermentation

Ferment on the cooler side of the yeast's optimal range, roughly 58F. The beer takes a while to mature,
so give it close to 6 weeks of time in the fermenter before kegging or bottling.

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  • Last Updated: 2018-07-23 17:12 UTC