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Scottish 70/-

Method: All Grain
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jody Hughes
Hop Utilization: 93%
Calories: 125 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Monday February 5th 2024

Original Gravity:

1.038

Final Gravity:

1.011

ABV (alternate):

3.6%

IBU (tinseth):

19.2

SRM (morey):

25.8

Mash pH

3.5

Cost $

31.04

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Fermentation History

Target 62°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 lb	Simpsons - Finest Pale Ale Golden Promise3 lb Finest Pale Ale Golden Promise	$ 2.54 / lb $ 7.61	37	2.4	42.9%
2 lb	Thomas Fawcett - Maris Otter Pale Ale Malt2 lb Maris Otter Pale Ale Malt	$ 2.45 / lb $ 4.89	38	2.65	28.6%
1 lb	United Kingdom - Crystal 55L1 lb Crystal 55L	$ 3.05 / lb $ 3.05	34	55	14.3%
0.50 lb	Briess - Caramel Rye0.5 lb Caramel Rye	$ 2.06 / lb $ 1.03	32	60	7.1%
0.25 lb	Weyermann - Chocolate Wheat0.25 lb Chocolate Wheat	$ 3.05 / lb $ 0.76	34.8	415	3.6%
0.25 lb	Bairds - Roasted Barley0.25 lb Roasted Barley	$ 3.05 / lb $ 0.76	33	600	3.6%
7 lbs / $ 18.11

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	$ 2.15 / oz $ 2.15	Pellet	5	Boil at 206 °F	60 min	19.18	100%
1 oz / $ 2.15

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	$ 2.15 / oz $ 2.15	19.18	100%
1 oz / $ 2.15

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 qt	Dough in @ 1.2 qts/lb	Strike	164 °F	152 °F	45 min
2 qt	This infusion is to adjust expected temp loss over 45 minutes in the mash. Only raises back to 152F	Infusion	212 °F	152 °F	45 min
6 gal	Begin lauter @ 1.5 qts/lb	Fly Sparge	185 °F	169 °F	60 min
Starting Mash Thickness: 1.35 qt/lb Starting Grain Temp: 58 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Irish Moss	$ 0.00 / g $ 0.00	Fining	Boil	15 min.
2 g	Yeast Nutrient	$ 0.00 / g $ 0.00	Other	Boil	10 min.
1 each	Campden Tablets		Water Agt	Mash	1 hr.
7.50 g	Chalk		Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
3 g	Epsom Salt		Water Agt	Mash	1 hr.
4 g	Gypsum		Water Agt	Mash	1 hr.
2.50 g	Baking Soda		Water Agt	Mash	1 hr.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:	$ 10.78 / each $ 10.78
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 148 B cells required

$ 10.78 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

The mash Salt/Soda additions are via the water calculator to take my tap water and try to match the Edinburgh profile in the system. These would all vary for other water supplies.

I don’t really understand why the recipe has the pH so low. I see the small additions of wheat and barley really pull the pH down when added. But, this didn’t convey immediately in the water calculator. It initially said 5.9, but the recipe says 3.5, so IDK.
It seems like the specific Wheat and Barley selections cause the pH drop. Similar Chocolate Wheat and Roasted Barley, when added to the recipe, do not impact the pH like these specific ones do. May be a mistake in the grain profile? Or very acidic grains, specifically from these mfgs.
Update on this, after brewing this recipe, the pH was fine, right at 5.3. I initially added just the baking soda and chalk to the mash, and the pH read around 5.8, I added the salts and it was right where I expected it to be.

Because of the wheat/barley and rye, mashing for 90 minutes and extending boil to 90 minutes. - Ended up mashing for just over 2 hours trying to ensure some conversion time in the 150s.

Mash @152F for 90, fly sparge @169F until collected 7.5 gallons wort into kettle. Boil for 90 (expected 1.5 gallon boil off)

Expect cooling temp shrink of just under 1 qt, another quart left in the boil kettle and 5.5 gallons into fermenter.

Planning to ferment on the low end of the temp range, around 62F. I think this is important to keep the flavors from the yeast clean.

If I raise the temp at the end of fermentation for cleanup, it will not be over 70F, and likely just a few days.

Cold crash to try to clear as much as possible. And likely 6-8 weeks of aging. (at around 36F).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-18 16:28 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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Scottish 70/-

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