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Scottish, Walker's Gruagach 80

166 calories 17.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Scottish Export
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Post Boil Size: 24.8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Thursday May 6th 2021
1.054
1.014
5.3%
25.1
21.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Thomas Fawcett - Maris Otter Pale Ale Malt4 kg Maris Otter Pale Ale Malt 38 2.65 76.9%
500 g United Kingdom - Dark Crystal 80L500 g Dark Crystal 80L 33 80 9.6%
300 g Weyermann - Melanoidin300 g Melanoidin 34.5 27 5.8%
100 g Bestmalz - BEST Smoked100 g BEST Smoked 35.4 2.5 1.9%
100 g Belgian - De-Bittered Black100 g De-Bittered Black 34 566 1.9%
200 g Belgian - Aromatic200 g Aromatic 33 38 3.8%
5,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 60 min 25.1 100%
40 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.9 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 136.3 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature 19 °C 68 °C 60 min
11 L Sparge 20 °C 50 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.7 L) 34.7
Mash volume with grains (equipment estimates 39.1 L) 38.1
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.8 L) 24.8
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.8 L) 20.8
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Take 1.2L of wort and boil until syrupy. Add 10 minutes before main wort boil ends.
Primary Fermentation : 21 days @ 15.5C
Secondary Fermentation: 21 days @ 21C

First Try:
Mash started at 80c, added 1l of extra water and was at 70c after 30min with gravity 1.052, and reached 69c after an hour, with gravity 1.052. after 90min it had 1.062 sg.
Transferred grains to bucket with 9L water for sparging. After 10min, sparge had 1.006sg. After 30, it had 1.016
1.044pb sg
-21 days in primary.
-Bottled, then 21 days in bottle.

Taken from: https://www.homebrewtalk.com/threads/walkers-gruagach-80.148886/

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  • Public: Yup, Shared
  • Last Updated: 2021-05-28 20:53 UTC