NuclAler (Draft) - Beer Recipe - Brewer's Friend

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NuclAler (Draft)

345 calories 38.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 345 calories (Per 330ml)
Carbs: 38.1 g (Per 330ml)
Created: Tuesday November 19th 2013
1.110
1.032
10.3%
12.6
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.80 kg American - Pale 2-Row7.8 kg Pale 2-Row 37 1.8 78.9%
0.60 kg United Kingdom - Amber0.6 kg Amber 32 27 6.1%
0.18 kg United Kingdom - Dark Crystal 80L0.18 kg Dark Crystal 80L 33 80 1.8%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 3%
1 kg Brown Sugar1 kg Brown Sugar 45 15 10.1%
9.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 12.63 100%
40 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 596 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L -- -- 71 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 13.3
Mash volume with grains 19.2
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 27.6 L) 20.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 31.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

We have oak chips soaking in a mix of brandy, cinnamon, cloves and orange zest to be added during a dry hop to finish off a lovely winter warmer.

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  • Last Updated: 2013-11-28 23:48 UTC