NW Old Scottish Luncheon Ale - Beer Recipe - Brewer's Friend

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NW Old Scottish Luncheon Ale

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light 60/-
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tom
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday October 4th 2013
1.064
1.018
6.1%
18.7
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 71.4%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 14.3%
2 lb Amber Malt2 lb Amber Malt 37 30 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz goldings1.5 oz goldings Hops Leaf/Whole 4.7 Boil 45 min 18.74 100%
1.50 oz / $ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 534 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water adjustments
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Single Infusion - fly Sparge Infusion -- 154 °F 45 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.5 14  
Mash volume with grains 4.62 18.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 6.81 g | 27.2 qt) 6.25 25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

THIS RECIPE IS BEING DEVELOPED

This is a 60 schilling Scottish Ale made using brewing methods and ingredients circa 1850 Scotland.
Primary fermentation in an open fermentor @55 F until the yeast drops
Secondary fermentation in a closed carboy @ 50 F until finished, no bubbles.
Lager for 1 to 2 months at 35 F in the same carboy.
Reduce temp 1 F/ am & pm
Long boil at a simmer adds colour and caramel flavor.
Amber Malt; Home roasted per "How to Brew" pg. 246, wet roasted for 1.5 hrs.

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  • Last Updated: 2014-01-21 20:13 UTC