Salty Scot - Beer Recipe - Brewer's Friend

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Salty Scot

183 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Shawn
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday January 11th 2016
1.055
1.017
5.0%
22.1
15.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - ESB Malt10 lb ESB Malt 36 3.5 80.5%
1 lb Candi Syrup - Belgian Candi Syrup - Amber1 lb Belgian Candi Syrup - Amber 32 40 8%
0.75 lb American - Victory0.75 lb Victory 34 28 6%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4%
0.13 lb American - Roasted Barley0.125 lb Roasted Barley 33 300 1%
0.05 lb American - Black Malt0.05 lb Black Malt 28 500 0.4%
12.42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 12.21 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 9.86 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sea Salt Flavor Kegging --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 313 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Victoria Water 2010
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 2 3 2 17
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infusion -- 156 °F 60 min
22 qt Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4 16  
Mash volume with grains 4.91 19.7  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 5.24 g | 21 qt) 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.1 24.4  
Going into fermentor 6.1 24.4  
Total: 9.09 36.4
Equipment Profile Used: System Default
"Salty Scot" Scottish Export beer recipe by Shawn. All Grain, ABV 5%, IBU 22.07, SRM 15.7, Fermentables: (ESB Malt, Belgian Candi Syrup - Amber, Victory, Caramel / Crystal 60L, Roasted Barley, Black Malt) Hops: (Magnum, East Kent Goldings) Other: (Sea Salt)
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  • Last Updated: 2016-01-11 20:43 UTC