Fir Wye? Scottish Light - Beer Recipe - Brewer's Friend

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Fir Wye? Scottish Light

124 calories 16.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 124 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Tuesday March 3rd 2020
1.037
1.014
3.1%
11.0
14.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Muntons - Maris Otter4 lb Maris Otter 38 2.3 56%
8 oz Briess - Goldpils Vienna Malt8 oz Goldpils Vienna Malt 36.8 3.5 7%
7.30 oz American - Aromatic Malt7.3 oz Aromatic Malt 35 20 6.4%
4 oz German - Carafa II4 oz Carafa II 32 425 3.5%
4 oz Briess - Caramel Malt - 120L4 oz Caramel Malt - 120L 34.5 120 3.5%
3 oz Briess - Caramel Malt - 60L3 oz Caramel Malt - 60L 35.4 60 2.6%
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 21%
114.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Crystal0.7 oz Crystal Hops Pellet 4.3 Boil 60 min 10.98 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.04 psi       Temp: 38 °F       CO2 Level: 2.48 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 16 22 46 75 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Robobrew BIAB Strike 162 °F 158 °F 60 min
Starting Mash Thickness: 4.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4.2 qt/lb 7.5 30  
Mash volume with grains 8.07 32.3  
Grain absorption losses -0.89 -3.6  
Remaining sparge water volume (equipment estimates 1.17 g | 4.7 qt) 0.14 0.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

Robobrew BIAB at 58F for 60 min. Add lactic acid to pH 5.3. Ramp to 68F over 10 min for mash out. Boil for 60 min. Add Whirlfloc at 15 min. Knock out at 65F. Aerate wort and pitch dry yeast directly into wort. Ferment at 65F for 10 days. Diacetyl rest at 68F for 3 days. Cold crash in fermenter for 48 hours. Transfer to keg and fine with gelatin. Force carbonate/condition at 11 PSI at 38F for 10 days. Serve at 50F if possible.

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  • Last Updated: 2020-03-03 21:52 UTC