Chesapeake Pete's Smokin Scotch Ale - Beer Recipe - Brewer's Friend

Chesapeake Pete's Smokin Scotch Ale

256 calories 26.2 g
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Beer Stats
Method: BIAB
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.55 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Peter Innocenti
Rating:
5.00 (1 Review)

Calories: 256 calories (Per )
Carbs: 26.2 g (Per )
Created: Monday November 15th 2021
1.077
1.019
7.6%
22.7
18.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Crisp Malting - Finest Maris Otter10 lb Finest Maris Otter 38 3 54.5%
1.50 lb Bestmalz - BEST Munich1.5 lb BEST Munich 37 6.3 8.2%
0.50 lb Bairds - Medium Crystal0.5 lb Medium Crystal 35.4 75 2.7%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 1.4%
0.10 lb United Kingdom - Roasted Barley0.1 lb Roasted Barley 29 550 0.5%
3 lb Weyermann - Beech Smoked Barley3 lb Beech Smoked Barley 35 2.7 16.3%
2 lb US - Pale 2-Row2 lb Pale 2-Row 37.7 1.8 10.9%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 5.4%
18.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.89 75%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 3.81 25%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.94 gal Strike 159 °F 156 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
81.54 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 318 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 156 for 60 minutes. Ferment at 65 and slowly raise to 70 towards the end.

Notes: 17.35 pushed my Clawhammer to the max. This caused poor efficiency and grain getting into the mash. Should have used a bit less water as I had too much even after a 90 minute boil. Double check the grain absorption rate for my equipment. Only had 1 oz of chocolate malt so I made up for it with black malt.
Next time use less grain and more DME to get higher SG.

View Count: 662
Brew Count: 1
Last Updated: 2021-12-12 14:22 UTC

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