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

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Scottish Heavy 70/-

128 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Heavy 70/-
Boil Time: 120 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Classic Styles
Calories: 128 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday January 22nd 2015
1.039
1.010
3.8%
17.6
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.55 lb United Kingdom - Pale 2-Row1.55 lb Pale 2-Row 38 2.5 97.8%
0.55 oz United Kingdom - Roasted Barley0.55 oz Roasted Barley 29 550 2.2%
1.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Kent Goldings4 g Kent Goldings Hops Pellet 5 Boil 60 min 17.64 100%
4 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 0.4 1.6  
Mash volume with grains 0.52 2.1  
Grain absorption losses -0.2 -0.8  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 2.05 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16 qt) 2 8  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.45 9.8
Equipment Profile Used: System Default
 
Notes

500l Roasted barley
White Labs WLP028 Edinburgh Ale, Wyeast 1728 Scottish Ale, or Fermentis Safale US-05
Use 7 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes and serve at 48 to 52° F (9 to 11° C). Allowing the beer to cold condition around 40° F (4° C) for a few months will improve the beer.

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  • Last Updated: 2015-01-22 17:51 UTC