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Five Point Cut

113 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 113 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Sunday August 1st 2021
1.034
1.011
3.1%
14.8
19.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 59.3%
1 lb Munich - 60L1 lb Munich - 60L 33 60 14.8%
1 lb United Kingdom - Dextrine Malt1 lb Dextrine Malt 33 1.8 14.8%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 3.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 7.4%
6.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Challenger1 oz Challenger Hops Pellet 4.5 Boil 45 min 14.79 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
3.5 gal Strike 156 °F 156 °F 60 min
1 gal Kettle Caramelization Temperature 156 °F 215 °F --
2.5 gal Sparge 168 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 156 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.53 10.1  
Mash volume with grains (equipment estimates -0.43 g | -1.7 qt) 3.07 12.3  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 1.6 g | 6.4 qt) 1.56 6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
Total: 4.09 16.4
Equipment Profile Used: System Default
 
Notes

Try my hand at kettle caramelization. 1.5 gal. wort boiled until reduced to a bit more than a quart. It reaches a point where it starts almost foaming. Returned to mash for boil.

"Five Point Cut" is Vidal Sassoon's name for the 60s Bob hairstyle. This is a 60 Shilling Ale; a shilling is also known as a bob. Hence, a 60 bob beer.

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  • Last Updated: 2021-09-06 18:52 UTC