William Wallace - Beer Recipe - Brewer's Friend

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William Wallace

223 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Sunday April 12th 2020
1.067
1.019
6.4%
30.8
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb United Kingdom - Maris Otter Pale12.25 lb Maris Otter Pale 38 3.75 98%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bullion1 oz Bullion Hops Leaf/Whole 8 Boil 120 min 27.62 74.1%
0.35 oz Bullion0.35 oz Bullion Hops Leaf/Whole 8 Boil 10 min 3.21 25.9%
1.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz wood chips Flavor Primary 5 days
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.5 oz       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Berkley, MI, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal single infusion mash Strike 166 °F 152 °F 60 min
5 gal sparge Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains (equipment estimates 3.91 g | 15.6 qt) 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 5.41 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4.5 18  
Top off amount 1 4  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Wyeast ferment @ 58F
Substitutions:

  • WLP-028 optional (64F)
  • BRY-97 American West Coast Ale Yeast (Danstar)

Last Updated and Sharing
 
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  • Last Updated: 2020-04-12 16:16 UTC