Sasanach 80/- - Beer Recipe - Brewer's Friend

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Sasanach 80/-

15426 calories 1793.8 g 20 qt
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Beer Stats
Method: Extract
Style: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: DL Boatman
No Chill: 15 minute extended hop boil time
Hop Utilization: 91%
Calories: 15426 calories (Per 20qt)
Carbs: 1793.8 g (Per 20qt)
Created: Thursday March 11th 2021
1.086
1.027
7.6%
20.7
26.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - DME Sparkling Amber9 lb DME Sparkling Amber 44.6 10 67.3%
6 oz Maltodextrin6 oz Maltodextrin - (late boil kettle addition) 39 0 2.8%
9.37 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 7.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.5%
4 oz Briess - Roasted Barley4 oz Roasted Barley 33.1 300 1.9%
8 oz Weyermann - Abbey Malt8 oz Abbey Malt 36.8 17 3.7%
4 oz Dingemans - Special B4 oz Special B 33.1 125 1.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 12.44 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 8.27 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
2.70 g Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc tablet Fining Boil 5 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
250 Milliliters
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2 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 Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Carame/Crystal, Honey, & Roasted Barley malts Steeping -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.37 g | 29.5 qt) 6.82 27.3  
Mash volume with grains (equipment estimates 7.37 g | 29.5 qt) 7.14 28.6  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.82 27.3
Equipment Profile Used: System Default
 
Notes
  1. Add DME and water agents to 7 gals water in kettle, stir to dissolve.
  2. Heat wort to 155-160 degrees.
  3. Steep caramel/crystal, honey, Abbey, Special B, and roasted barley malts for 30 minutes then remove from kettle.
  4. Bring wort to boil, add 1 oz East Kent Golding hops.
  5. After 30 minutes boil, add maltodextrin.
  6. After 50 minutes boil, add yeast nutrients and remainder of hops.
  7. After 55 minutes boil, add Whirlfloc.
  8. After 60 minutes boil, turn off heat, top-up to 6.5 gals with distilled water, whirlpool & rest for 15 minutes, cool, transfer to fermentor, aerate, pitch yeast.
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  • Last Updated: 2023-01-22 00:53 UTC