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Bert Grant’s Scottish Ale

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Brown IPA
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott
Hop Utilization: 98%
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Thursday March 30th 2023
1.053
1.010
5.6%
44.7
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Great Western - Premium 2-Row13.5 lb Premium 2-Row 37 2 81.8%
3 lb Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 18.2%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.33 oz Cascade1.33 oz Cascade Hops Pellet 7 Boil 60 min 22.81 33.3%
1.33 oz Cascade1.33 oz Cascade Hops Pellet 7 Boil 30 min 17.53 33.3%
1.33 oz Cascade1.33 oz Cascade Hops Pellet 7 Whirlpool 0 min 4.36 33.3%
3.99 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Irish Moss Fining Boil 15 min.
8 g Gypsum Water Agt Mash 2 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 2 hr.
4 g Baking Soda Water Agt Mash 2 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.33 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 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
6 gal Strike 162 °F 152 °F 60 min
2 gal Fly Sparge 180 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 5.77 g | 23.1 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.65 g | 38.6 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 8.05 32.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 8 32  
Total: 11.81 47.3
Equipment Profile Used: System Default
 
Notes

This is not a Scottish ale. I know that. This is a clone of a beer made by Bert Grant in Yakima, WA, in the 80s-90s. He’s the one who called it a, “Scottish Ale.” His reasoning, when pressed was, “I originally named it ‘Scottish’ because I was born in Scotland—that’s all, plain and simple” (Grant, The Ale Master, pg 81). …. So there’s that.

I’m using a Kveik yeast because I don’t have temp control and my garage gets hot. He originally calls for a British ale yeast in his book, and then later for a Scottish ale yeast, so take your pick.

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  • Last Updated: 2023-05-20 20:21 UTC