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NW Old Scottish Dinner Ale

Method: All Grain
Style: Scottish Export 80/-
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tom McLean
Calories: 271 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)

Created: Friday October 4th 2013

Original Gravity:

1.081

Final Gravity:

1.023

ABV (standard):

7.5%

IBU (tinseth):

27.3

SRM (morey):

11.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	American - Pale Ale14 lb Pale Ale	37	3.5	87.5%
2 lb	Amber Malt2 lb Amber Malt	37	30	12.5%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Goldings1 oz Goldings Hops	Leaf/Whole	5.6	Boil	45 min	14.87	50%
1 oz	Goldings1 oz Goldings Hops	Leaf/Whole	5.6	Boil	30 min	12.45	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Goldings (Leaf/Whole)		27.32	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 qt	Single Infusion Fly Sparge	Infusion	--	158 °F	60 min
Starting Mash Thickness: 1 qt/lb

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 509 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
No water adjustments
Mash Chemistry and Brewing Water Calculator

Notes

THIS RECIPE IS BEING DEVELOPED

This is an 80 schilling Scottish Ale made from all NW produced ingredients using style and materials circa 1850 Scotland. This is fermented and conditioned as a lager to minimize the flavor profile.
Primary fermentation in an open fermentor @ 55F until yeast drops.
Secondary fermentation in a closed carboy @ 50 F until it is finished, one bubble or less in 10 min.
Lager for 2 months at 35 F in the same carboy.
Reduce temp. 2 F/day from 50 to 35 F.
Long boil at a simmer adds colour.
Amber Malt; Wet pale ale malt home roasted @ 350 F for 1.5 Hr. See pg 246, J. J. Palmer, "How To Brew".

Last Updated and Sharing

1,436

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Brews

Public: Yup, Shared
Last Updated: 2013-12-01 01:40 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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