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Rich Man's Kilt Scottish Ale

Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)

Created: Tuesday April 12th 2016

Original Gravity:

1.065

Final Gravity:

1.017

ABV (standard):

6.2%

IBU (tinseth):

28.2

SRM (morey):

20.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 kg	United Kingdom - Maris Otter Pale14 kg Maris Otter Pale	38	3.75	70.5%
1.80 kg	Finland - Vienna Malt1.8 kg Vienna Malt	36	3	9.1%
0.50 kg	Finland - Crystal Malt 500.5 kg Crystal Malt 50	35	19	2.5%
0.80 kg	German - CaraRed0.8 kg CaraRed	34	20	4%
1 kg	German - CaraAroma1 kg CaraAroma	34	130	5%
200 g	German - Carafa II200 g Carafa II	32	425	1%
60 g	United Kingdom - Peated Malt60 g Peated Malt	38	2.5	0.3%
1.50 kg	Finland - Cookie Malt1.5 kg Cookie Malt	37	19	7.6%
19.86 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Magnum50 g Magnum Hops	Leaf/Whole	11.6	Boil	90 min	22.37	33.3%
50 g	Fuggles50 g Fuggles Hops	Leaf/Whole	5.7	Boil	10 min	3.73	33.3%
50 g	Fuggles50 g Fuggles Hops	Leaf/Whole	5.7	Boil	5 min	2.05	33.3%
150 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Magnum (Leaf/Whole) 50 g Magnum (Leaf/Whole) Hops	22.37	33.3%
100 g	Fuggles (Leaf/Whole) 100 g Fuggles (Leaf/Whole) Hops	5.78	66.6%
150 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
49 L		Fly Sparge	--	65 °C	60 min
Starting Mash Thickness: 2.5 L/kg

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	13 - 24 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 740 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Using two packs of Wyeast 1728 Scottish Ale. The other one is 1 month old, the other one 3 months old.

Making two separate 2 liter yeast starters with stir plates and stepping up both after 24 hours with 1.5 liter starters on stir plate.

Based on my calculations (using C.White stir plate as a base), I should reach about 900 billion cells, which is 300 billion cells per 20 liters of wort.

OG:1.065
FG:1.018

Turned out way too sweet and bitter (due to high amount of roasted / caramelized malts).

Last Updated and Sharing

721

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Brews

Public: Yup, Shared
Last Updated: 2016-05-27 06:23 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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