The XS Kilt - Beer Recipe - Brewer's Friend

The XS Kilt

115 calories 12.9 g
Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jonathan Greene
Rating:
5.00 (1 Review)

Calories: 115 calories (Per )
Carbs: 12.9 g (Per )
Created: Saturday March 30th 2019
1.035
1.010
3.3%
13.7
14.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 66.7%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 13.3%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 6.7%
0.50 lb American - Victory0.5 lb Victory 34 28 6.7%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 3.3%
0.25 lb United Kingdom - Extra Dark Crystal 120L0.25 lb Extra Dark Crystal 120L 33 120 3.3%
7.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - CZ Saaz1 oz CZ Saaz Hops Pellet 3.2 Boil 60 min 13.73 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Temperature -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 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
Need 9 total gallons. Mash with 2.5 gallons. Using 75% RO water and 25% MKE tap water.
Mash Chemistry and Brewing Water Calculator
"The XS Kilt" Scottish Light beer recipe by Jonathan Greene. All Grain, ABV 3.28%, IBU 13.73, SRM 14.57, Fermentables: (Maris Otter Pale, Barke Munich Malt, Crystal 60L, Victory, Pale Chocolate, Extra Dark Crystal 120L) Hops: (CZ Saaz)
View Count: 556
Brew Count: 1
Last Updated: 2019-06-16 18:07 UTC

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