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1/25 - Scottish Ale - For Homebrewers Meeting April 2014

Method: All Grain
Style: Scottish Export 80/-
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr. Sherlock
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Thursday December 18th 2014

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.8%

IBU (tinseth):

20.4

SRM (morey):

12.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.20 lb	American - Pale 2-Row6.2 lb Pale 2-Row	37	1.8	53.6%
3 lb	United Kingdom - Maris Otter Pale3 lb Maris Otter Pale	38	3.75	25.9%
12 oz	German - Melanoidin12 oz Melanoidin	37	25	6.5%
9 oz	American - Caramel / Crystal 30L9 oz Caramel / Crystal 30L	34	30	4.9%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	4.3%
4 oz	American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L	33	120	2.2%
4 oz	American - Caramel / Crystal 75L4 oz Caramel / Crystal 75L	33	75	2.2%
1 oz	American - Black Malt1 oz Black Malt	28	500	0.5%
185.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Columbus0.4 oz Columbus Hops	Pellet	12.9	Boil	120 min	20.4	44.4%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4	Boil	0 min		55.6%
0.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Columbus (Pellet)	20.4	44.4%
0.50 oz	Willamette (Pellet)		55.6%
0.90 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	156 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 211 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Resources:

http://wiki.homebrewersassociation.org/Untitled2013
Gold Medal
[Untitled]
Scottish Export 80/-
Ingredients for 7 U.S. gallons (26.5 L)

13.5 lb (6.13 kg) Maris Otter pale malt
1.38 lb (623 g) 40° L crystal malt
0.69 lb (313 g) honey malt
0.69 lb (313 g) 10° L Munich malt
0.38 lb (172 g) 120° L crystal malt
4.0 oz (113 g) pale chocolate malt
1.0 lb (0.45 kg) rice hulls (mash)
1.0 oz (28 g) East Kent Goldings pellets, 6.4% a.a. (60 min)
White Labs WLP001 California Ale, 1.8 L starter
Force carbonated

Original Specific Gravity: 1.069
Final Specific Gravity: 1.019
Boiling Time: 75 minutes
IBUs: 14.4
ABV: 6.7%

Primary Fermentation: 14 days at 67° F (19° C)

Directions
Mash grains with 5.5 gallons (20.82 L) 175° F (79˚ C) RO water and 4.2 grams calcium chloride for a 158° F (70° C), 1-hour single infusion. Mash out. Batch sparge with 5.33 gallons (20 L) RO water at 168° F (76° C).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-07-29 02:25 UTC

System Default

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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