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RAVAL-SCOTTISH

Method: All Grain
Style: Scottish Export
Boil Time: 120 min
Batch Size: 500 liters (ending kettle volume)
Pre Boil Size: 527 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: WALTER VALDEZ
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Friday July 27th 2018

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

15.2

SRM (morey):

14.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
95 kg	German - Pale Ale95 kg Pale Ale	39	2.3	91.8%
2 kg	American - Caramel / Crystal 60L2 kg Caramel / Crystal 60L	34	60	1.9%
3.50 kg	American - Caramel / Crystal 120L3.5 kg Caramel / Crystal 120L	33	120	3.4%
1 kg	American - Black Malt1 kg Black Malt - (late boil kettle addition)	28	500	1%
1 kg	German - CaraMunich III1 kg CaraMunich III	34	57	1%
0.50 kg	Belgian - Roasted Barley0.5 kg Roasted Barley - (late boil kettle addition)	30	575	0.5%
0.50 kg	German - Wheat Malt0.5 kg Wheat Malt	37	2	0.5%
103.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Columbus100 g Columbus Hops	Pellet	15.7	Boil	45 min	7.83	25%
300 g	East Kent Goldings300 g East Kent Goldings Hops	Pellet	4.9	Boil	45 min	7.33	75%
400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Columbus (Pellet) 100 g Columbus (Pellet) Hops	7.83	25%
300 g	East Kent Goldings (Pellet) 300 g East Kent Goldings (Pellet) Hops	7.33	75%
400 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
350 L	Infusion	--	66 °C	60 min
450 L	Sparge	--	73 °C	30 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Danstar - Nottingham Ale Yeast

Amount:	500 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 4198 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
TARGET: 40/60 EN OLLA DE LICOR: 22 grs. de Hidroxido de Ca 7 grs. de Mg. Acido fosfórico hasta llegar a un PH: 6,5
Mash Chemistry and Brewing Water Calculator

Notes

CARAMELIZAR PARTE DE MOSTO.
FERMENTACION: 1 SEMANA A 17°C.
TRASVASE A MADURADOR.
CLARIFICAR DESPUES DEL TRASVASE CON GELATINA.
MADURACION: 2 SEMANAS A 2°C.

Last Updated and Sharing

304

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Brews

Public: Yup, Shared
Last Updated: 2018-07-30 14:12 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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