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Tribulation

Method: Extract
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.174 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Gary Rutherford
Calories: 353 calories (Per 12oz)
Carbs: 37.9 g (Per 12oz)

Created: Thursday January 12th 2017

Original Gravity:

1.105

Final Gravity:

1.029

ABV (standard):

10.0%

IBU (tinseth):

19.9

SRM (morey):

16.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Dry Malt Extract - Light2 lb Dry Malt Extract - Light	42	4	12.7%
11 lb	Liquid Malt Extract - Extra Light11 lb Liquid Malt Extract - Extra Light	37	2.5	69.8%
13 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	6.3%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.3%
8 oz	German - Abbey Malt8 oz Abbey Malt	33	17	3.2%
2 oz	Belgian - Special B2 oz Special B	34	115	0.8%
2 oz	American - Black Barley2 oz Black Barley	27	530	0.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Kent Goldings2 oz Kent Goldings Hops	Pellet	5	Boil	60 min	12.44	66.7%
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	30 min	7.46	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Kent Goldings (Pellet)	12.44	66.7%
1 oz	Northern Brewer (Pellet)	7.46	33.3%
3 oz / $ 0.00

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Medium
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 165 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
My water is "well water" and is from the city. I have looked at the chemistry and is somewhat close to this. I see no need to adjust.

Notes

WLP028 yeast pitched into a 1ltr flask of sterile "sweetened" water after bringing up to ambient temperature then covered for 12-24 hours prior to mixing into wort. I find this works well and this usually starts fermentation within 8 hours. (Note: boiling reduces O2 content, vigorously shaking flask prior to adding yeast is helpful)

Wort was cooled down to 70 degrees with copper immersion "chiller" before transporting to primary fermenter. Pitched yeast is added and additional sterile water is added to approximate 5 gallons when needed at this step, 10 minutes of aeration is then done. Specific gravity was taken; OG 1.108 (missed target by +.003)

I use a blow-off tube instead of the typical airlock as I find this works well for me. There have been times when the fermentation is robust and I get overflow. (tube is inserted into a gallon jug half filled with star san solution)

Target Fermentation is 7-10 days, will take several SG's before crashing, filtering and kegging.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-01-12 23:10 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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