Scottish Heavy 70/-

146 calories 17.3 g
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Classic Styles
Calories: 146 calories (Per )
Carbs: 17.3 g (Per )
Created Friday August 30th 2019
1.044
1.014
3.86%
14.27
14.32
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 72.7%
0.50 lb United Kingdom - Munich0.5 lb Munich 37 6 5.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 11.2%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.6%
0.25 lb United Kingdom - Extra Dark Crystal 120L0.25 lb Extra Dark Crystal 120L 33 120 2.8%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 2.1%
8.94 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Kent Goldings0.75 oz Kent Goldings Hops Pellet 5 Boil 60 min 14.27 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Steeping 158 °F 60 min
8.5 qt Batch Sparge 170 °F 45 min
Starting Mash Thickness: 1.7 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 g Chalk Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.17 g Citric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.9 oz       CO2 Level: 1.75 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

When finished carbonate beer to 1.5 to 2 volumes, and serve at 48 to 52 F. Allowing beer to cold condition around 40 F for several months will improve beer.

View Count: 433
Brew Count: 2
Last Updated: 2019-09-09 18:36 UTC

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