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Innis and Gunn Clone

122.74 calories 14.69 g
Beer Stats
Method: Partial Mash
Style: Scottish Heavy 70/-
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: (Per )
Carbs: (Per )
Created Sunday March 22nd 2015
1.037
1.012
3.36%
23.96
11.68
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 35 4 44.2%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 44.2%
0.25 lb Chateau CaraRuby0.25 lb Chateau CaraRuby 34 19 3.7%
0.25 lb Fawcett British Crystal Malt II0.25 lb Fawcett British Crystal Malt II 34 66 3.7%
0.25 lb Patagonia Crystal Malt 190L0.25 lb Patagonia Crystal Malt 190L 30 190 3.7%
0.50 oz Patagonia Perla Negra 340L0.5 oz Patagonia Perla Negra 340L 30 340 0.5%
6.78 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Super Styrians1 oz Super Styrians Hops Pellet 9 First Wort 0 min 23.96 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Temperature 156 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Flavor Secondary --
8 oz bourbon Flavor Secondary --
2 oz oak chips Flavor Secondary --
2 tsp irish moss Water Agt Boil --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Target batch size 5
Grain absorption losses (steep / mash) -0.4
Boil water added to kettle 5.2
Volume increase from sugar/extract (early additions) 0.3
Starting boil volume 5.5
Boil off losses -0.8
Hops absorption losses -0
Top off amount 0.3
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Take 1 gallon of first runnings and boil it down to .5 gallon and then add in to the boil when it's ready

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  • Last Updated: 2015-04-04 03:58 UTC