Scottish 70/- - Beer Recipe - Brewer's Friend

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Scottish 70/-

125 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Jody Hughes
Hop Utilization: 93%
Calories: 125 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday February 5th 2024
1.038
1.011
3.6%
19.2
25.8
3.5
31.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Simpsons - Finest Pale Ale Golden Promise3 lb Finest Pale Ale Golden Promise $ 2.54 / lb
$ 7.61 		37 2.4 42.9%
2 lb Thomas Fawcett - Maris Otter Pale Ale Malt2 lb Maris Otter Pale Ale Malt $ 2.45 / lb
$ 4.89 		38 2.65 28.6%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L $ 3.05 / lb
$ 3.05 		34 55 14.3%
0.50 lb Briess - Caramel Rye0.5 lb Caramel Rye $ 2.06 / lb
$ 1.03 		32 60 7.1%
0.25 lb Weyermann - Chocolate Wheat0.25 lb Chocolate Wheat $ 3.05 / lb
$ 0.76 		34.8 415 3.6%
0.25 lb Bairds - Roasted Barley0.25 lb Roasted Barley $ 3.05 / lb
$ 0.76 		33 600 3.6%
7 lbs / $ 18.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops $ 2.15 / oz
$ 2.15 		Pellet 5 Boil at 206 °F 60 min 19.18 100%
1 oz / $ 2.15
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss $ 0.00 / g
$ 0.00 		Fining Boil 15 min.
2 g Yeast Nutrient $ 0.00 / g
$ 0.00 		Other Boil 10 min.
1 each Campden Tablets Water Agt Mash 1 hr.
7.50 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
$ 10.78 / each
$ 10.78
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 148 B cells required
$ 10.78 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 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
8.5 qt Dough in @ 1.2 qts/lb Strike 164 °F 152 °F 45 min
2 qt This infusion is to adjust expected temp loss over 45 minutes in the mash. Only raises back to 152F Infusion 212 °F 152 °F 45 min
6 gal Begin lauter @ 1.5 qts/lb Fly Sparge 185 °F 169 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 2.36 9.5  
Mash volume with grains 2.92 11.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 6.55 g | 26.2 qt) 6.26 25.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

The mash Salt/Soda additions are via the water calculator to take my tap water and try to match the Edinburgh profile in the system. These would all vary for other water supplies.

I don’t really understand why the recipe has the pH so low. I see the small additions of wheat and barley really pull the pH down when added. But, this didn’t convey immediately in the water calculator. It initially said 5.9, but the recipe says 3.5, so IDK.
It seems like the specific Wheat and Barley selections cause the pH drop. Similar Chocolate Wheat and Roasted Barley, when added to the recipe, do not impact the pH like these specific ones do. May be a mistake in the grain profile? Or very acidic grains, specifically from these mfgs.
Update on this, after brewing this recipe, the pH was fine, right at 5.3. I initially added just the baking soda and chalk to the mash, and the pH read around 5.8, I added the salts and it was right where I expected it to be.

Because of the wheat/barley and rye, mashing for 90 minutes and extending boil to 90 minutes. - Ended up mashing for just over 2 hours trying to ensure some conversion time in the 150s.

Mash @152F for 90, fly sparge @169F until collected 7.5 gallons wort into kettle. Boil for 90 (expected 1.5 gallon boil off)

Expect cooling temp shrink of just under 1 qt, another quart left in the boil kettle and 5.5 gallons into fermenter.

Planning to ferment on the low end of the temp range, around 62F. I think this is important to keep the flavors from the yeast clean.

If I raise the temp at the end of fermentation for cleanup, it will not be over 70F, and likely just a few days.

Cold crash to try to clear as much as possible. And likely 6-8 weeks of aging. (at around 36F).

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  • Last Updated: 2024-03-18 16:28 UTC