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Full Curl Scotch Ale

254 calories 27.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own
Calories: 254 calories (Per 16oz)
Carbs: 27.5 g (Per 16oz)
Created: Sunday May 4th 2025
1.076
1.021
7.3%
20.2
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Viking - Extra pale malt14 lb Extra pale malt 37.6 1.8 91.1%
12 oz Special B12 oz Special B 34 115 4.9%
6 oz American - Caramel / Crystal 30L6 oz Caramel / Crystal 30L 34 30 2.4%
4 oz American - Special Roast4 oz Special Roast 33 50 1.6%
246 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Perle0.7 oz Perle Hops Pellet 8.5 Boil 60 min 20.17 100%
0.70 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.73 26.9  
Mash volume with grains 7.96 31.8  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 2.22 g | 8.9 qt) 2.45 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

Mash grains in 5 gallons of water at 150 degrees for 60 minutes.
Boil for 60 mins.
Add Perle hops at 60 mins remaining.
Cool to 75 degrees.
Pitch yeast.
Ferment to FG = 01.020 at 68 degrees.
Condition 1 week after fermentation at 68 degrees.
Cool to drinking temp.

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  • Last Updated: 2025-05-04 07:04 UTC