Scotch Ale - The Royal Wee (scotch ale) - Beer Recipe - Brewer's Friend

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Scotch Ale - The Royal Wee (scotch ale)

220 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 54.2 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: L
Calories: 220 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Wednesday November 13th 2019
1.071
1.020
6.8%
24.8
20.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg United Kingdom - Golden Promise13 kg Golden Promise 37 3 77.5%
1.20 kg United Kingdom - Munich1.2 kg Munich 37 6 7.2%
1 kg United Kingdom - Carastan (30/37)1 kg Carastan (30/37) 35 34 6%
0.50 kg American - Victory0.5 kg Victory 34 28 3%
0.20 kg Crisp Malting - Pale Chocolate0.2 kg Pale Chocolate 32.7 220 1.2%
0.15 kg Briess - Black Malt - 2-Row0.15 kg Black Malt - 2-Row 25 500 0.9%
0.15 kg American - Carapils (Dextrine Malt)0.15 kg Carapils (Dextrine Malt) 33 1.8 0.9%
0.30 kg Briess - Cherry Wood Smoked Malt0.3 kg Cherry Wood Smoked Malt 37 5 1.8%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 0.6%
0.18 kg German - Acidulated Malt0.18 kg Acidulated Malt 27 3.4 1.1%
16.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz East Kent Goldings2.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.59 55.6%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 45 min 8.59 33.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 0.62 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each whirlfloc Fining Boil 20 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 217.9 g       Temp: 15 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 3 3 75 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 85 min
batch sparge Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.34 L. Suggest reducing initial water volume to 45.4 L and adding 10.94 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 61.41 L. Suggest reducing initial water volume to 34.33 L and adding 16.01 L sparge/top-off. 50.3
Strike water volume at mash thickness of 3 L/kg 50.3
Mash volume with grains 61.4
Grain absorption losses -16.8
Remaining sparge water volume 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.3 L) 54.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 47.9 L) 50
Estimated amount in fermentor 50
Total: 71.9  
Equipment Profile Used: System Default
 
Notes
  • "You can also do this by diverting your first quart or two from the mash into a separate pot and boil this for a few minutes while continuing to sparge into your regular kettle. Then add the slightly caramelized first runnings back before starting a regular 60 minute boil."

  • Fermentation temperature ramp going from 14C up to 18C over 4 days.

  • at the end of sparging, strike water not exceeding 168–170 °F (76–77 °C) is important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.

  • since hop additions are mostly in pellet form, will need to whirlpool after cooling for ~45 minutes, then siphon the wort off the trub in the kettle.
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  • Last Updated: 2020-01-20 03:03 UTC