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Scottish 60 Shilling Ale

Method: Extract
Style: Scottish Light
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.35 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 71% (steeping grains only)
Source: SLD
Calories: 102 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)

Created: Tuesday November 29th 2022

Original Gravity:

1.031

Final Gravity:

1.009

ABV (standard):

2.9%

IBU (tinseth):

15.6

SRM (morey):

10.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Liquid Malt Extract - Amber4 lb Liquid Malt Extract - Amber	35	10	87.3%
0.75 oz	Brown Sugar0.75 oz Brown Sugar	45	15	1%
4.05 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
5.50 oz	American - Carapils (Dextrine Malt)5.5 oz Carapils (Dextrine Malt)	33	1.8	7.5%
2.20 oz	American - Roasted Barley2.2 oz Roasted Barley	33	300	3%
0.85 oz	Simpsons - Peated Malt0.85 oz Peated Malt	37.674	1.5	1.2%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
14 g	Cascade14 g Cascade Hops		Pellet	7	Boil	75 min	15.63	100%
14 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
14 g	Cascade (Pellet) 14 g Cascade (Pellet) Hops		15.63	100%
14 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc tablet		Fining	Boil	5 min.

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) 52 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 0.4 oz Temp: 68 °F CO₂ Level: 1.02 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Water used is bottled Spring Water. - Have also used filtered Tap Water, prefer the use of Spring Water.

Notes

The first impression when drinking this amber-brown ale is a malty nose with subdued hops aroma. The flavor is soft malt that may have a touch of smokiness and toastiness. The use of roasted barley brings out a soft, complex background.
=====================================================

Add all steeping grains to steeping bag and steep as per your
preferred steeping method. Generally155-160 F for 30
minutes.
Remove grains, (Sparge with 8 Oz. of 170*F water) bring back to
boil then turn off heat, and add Extract & Brown Sugar. Once
extract is amply mixed, bring back to a boil.
Once water comes to a boil, add bittering hops and start the 75
minute clock.
After flame out cool wort to 80 F, transfer to fermenter & add
cool/cold water to bring total volume to 5.1 gals. ( the addition
of cool/cold water should bring Temp down to pitching Temp
68 F.
After Fermentation.... let sit on trub for 3-5 days then bottle.
Add 1 Sugar Fizz Drop per 12 oz bottle when bottling.
Condition in bottle for 4-5 weeks, timing is somewhat flexiable.

May substitute WLP028 Edinburgh Scottish Ale Yeast

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-12-23 02:25 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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