2015 - 1/25 - Scottish 80/- - Beer Recipe - Brewer's Friend

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2015 - 1/25 - Scottish 80/-

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dr. Sherlock
Rating:
4.00 (1 Review)

Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday January 15th 2015
1.057
1.016
5.3%
23.7
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 lb American - Pale 2-Row5.3 lb Pale 2-Row 37 1.8 45.9%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 30.3%
12 oz American - Munich - Light 10L12 oz Munich - Light 10L 33 10 6.5%
16 oz American - Caramel / Crystal 20L16 oz Caramel / Crystal 20L 35 20 8.7%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 4.3%
3 oz American - Caramel / Crystal 150L3 oz Caramel / Crystal 150L 33 150 1.6%
2 oz German - Carafa I2 oz Carafa I 32 340 1.1%
3 oz German - Melanoidin3 oz Melanoidin 37 25 1.6%
184.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 90 min 17.68 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.99 50%
2 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water Gallons
Total mash water needed 8.74
Strike water volume at mash thickness of 1.5 qt/lb 4.33
Remaining sparge water volume 4.41
Grain absorption losses -1.44 -5.8
Mash Lauter Tun dead space -0.25
Amount going into kettle 7.05
Boil off losses -1
Hops absorption losses -0.05
Amount going into fermentor 6
Total: 8.74
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 min
Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.33 17.3  
Mash volume with grains 5.26 21  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.86 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

This recipe is nearly the same recipe out of the John Palmer book - "Brewing Classic Styles".
Items I changed or added:
+Melanoidin malt - was not in original recipe
+Increased Honey Malt from 6oz to 8 oz
+Increased Bittering Hops from .75 oz to 1 oz
+The base malt was originally only British malt but I am a poor bastard and I didnt want to go that route so I split it up. It called for slightly more than a pound less than I have but wanted the gravity to be high and still be in style.
_________________

Tasting Notes:
3/25 - Let this beer sit for a while. I had tastes of it a month ago and it was still young and sweet. The malt really came into its own and was worth the wait. You get just a touch of the really dark caramel/crystal flavor with a lot of sweet bready taste from the Maris Otter and Honey Malt. Would make this again seasonally.

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  • Last Updated: 2015-06-29 05:46 UTC