Robert the Bruce - Beer Recipe - Brewer's Friend

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Robert the Bruce

187 calories 17.8 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: Scottish Export
Boil Time: 90 min
Batch Size: 1.3 gallons (ending kettle volume)
Pre Boil Size: 2.05 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday January 3rd 2022
1.057
1.012
5.9%
24.7
20.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 69.4%
3.50 oz American - Victory3.5 oz American - Victory 34 28 7.6%
23 g Bairds - Chocolate Malt23 g Chocolate Malt 31 500 1.8%
23 g American - Roasted Barley23 g American - Roasted Barley 33 300 1.8%
5 oz Munich Malt5 oz Munich Malt 36.8 7.87 10.8%
4 oz American - Carapils (Dextrine Malt)4 oz American - Carapils (Dextrine Malt) 33 1.8 8.7%
46.12 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.50 g Cascade5.5 g Cascade Hops Pellet 7.2 Boil 90 min 24.7 100%
5.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
1.77 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Grams
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 0.5 oz       Temp: 68 °F       CO2 Level: 1.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.33 gal Strike 162 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 2.66 10.6  
Mash volume with grains 2.89 11.6  
Grain absorption losses -0.36 -1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.56 g | 14.2 qt) 2.05 8.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates -0.21 g | -0.8 qt) 1.3 5.2  
Estimated amount in fermentor 1.3 5.2  
Total: 2.66 10.6
Equipment Profile Used: System Default
"Robert the Bruce" Scottish Export beer recipe by System Account. BIAB, ABV 5.89%, IBU 24.7, SRM 19.98, Fermentables: ( Maris Otter Pale, American - Victory, Chocolate Malt, American - Roasted Barley, Munich Malt, American - Carapils (Dextrine Malt)) Hops: (Cascade) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid, Epsom Salt, Chalk)
Last Updated and Sharing
 
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  • Public: Nope, Not Shared
  • Last Updated: 2022-04-21 23:34 UTC