Rusty Claymore Beer Recipe | All Grain Strong Scotch Ale by GreystoneHB | Brewer's Friend

Rusty Claymore

230 calories 25 g 12 oz
Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Thursday October 16th 2014
1.069
1.019
6.5%
32.3
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 71.4%
3 lb United Kingdom - Munich3 lb Munich 37 6 10.7%
2 lb United Kingdom - Cara Malt2 lb Cara Malt 35 17.5 7.1%
16 oz United Kingdom - Pale Chocolate16 oz Pale Chocolate 33 207 3.6%
2 lb American - Smoked Malt2 lb Smoked Malt 37 5 7.1%
28 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 25.56 66.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 45 min 6.77 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Protein Rest Infusion -- 122 °F 30 min
4.25 gal Saccharification Temperature -- 154 °F 60 min
3.25 gal Mash Out Temperature -- 167 °F 10 min
4.5 gal Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp 5.2 Water Agt Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: 2.3 volumes      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Notes


Recipe Picture
Last Updated and Sharing
 
1,310
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-10-22 02:10 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top