RAVAL-SCOTTISH - Beer Recipe - Brewer's Friend

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RAVAL-SCOTTISH

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 120 min
Batch Size: 500 liters (ending kettle volume)
Pre Boil Size: 527 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: WALTER VALDEZ
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday July 27th 2018
1.045
1.010
4.7%
15.2
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
95 kg German - Pale Ale95 kg Pale Ale 39 2.3 91.8%
2 kg American - Caramel / Crystal 60L2 kg Caramel / Crystal 60L 34 60 1.9%
3.50 kg American - Caramel / Crystal 120L3.5 kg Caramel / Crystal 120L 33 120 3.4%
1 kg American - Black Malt1 kg Black Malt - (late boil kettle addition) 28 500 1%
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 1%
0.50 kg Belgian - Roasted Barley0.5 kg Roasted Barley - (late boil kettle addition) 30 575 0.5%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 0.5%
103.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Columbus100 g Columbus Hops Pellet 15.7 Boil 45 min 7.83 25%
300 g East Kent Goldings300 g East Kent Goldings Hops Pellet 4.9 Boil 45 min 7.33 75%
400 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
500 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 4198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
TARGET: 40/60

EN OLLA DE LICOR: 22 grs. de Hidroxido de Ca
7 grs. de Mg.
Acido fosfórico hasta llegar a un PH: 6,5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
350 L Infusion -- 66 °C 60 min
450 L Sparge -- 73 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 513.4 L. Suggest reducing initial water volume to 45.4 L and adding 468 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 389.16 L 320.9
Strike water volume at mash thickness of 3.1 L/kg 320.9
Mash volume with grains 389.2
Grain absorption losses -103.5
Remaining sparge water volume 310.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 513.4 L) 527
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -2
Post boil volume (equipment estimates 513.6 L) 500
Estimated amount in fermentor 500
Total: 631.4  
Equipment Profile Used: System Default
 
Notes

CARAMELIZAR PARTE DE MOSTO.
FERMENTACION: 1 SEMANA A 17°C.
TRASVASE A MADURADOR.
CLARIFICAR DESPUES DEL TRASVASE CON GELATINA.
MADURACION: 2 SEMANAS A 2°C.


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  • Last Updated: 2018-07-30 14:12 UTC