Scottish Export 90 Rum oak Cask - Beer Recipe - Brewer's Friend

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Scottish Export 90 Rum oak Cask

220 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Jamil Z BCS / Innis and Gunn Rum Cask Scottish Ale
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday April 25th 2016
1.066
1.019
6.1%
19.3
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Golden Promise14 lb Golden Promise 37 3 82.6%
0.60 lb German - Munich Light0.6 lb Munich Light 37 6 3.5%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 7.4%
0.60 lb Canadian - Honey Malt0.6 lb Honey Malt 37 25 3.5%
0.30 lb American - Caramel / Crystal 120L0.3 lb Caramel / Crystal 120L 33 120 1.8%
0.20 lb United Kingdom - Pale Chocolate0.2 lb Pale Chocolate 33 207 1.2%
16.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.34 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz french oak, medium toast Other Secondary 999 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.3 21.2  
Mash volume with grains 6.65 26.6  
Grain absorption losses -2.12 -8.5  
Remaining sparge water volume (equipment estimates 4.11 g | 16.4 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.87 39.5
Equipment Profile Used: System Default
 
Notes

used third pitch WLP001

french medium toast oak for 2 months in secondary ferment

needs to cold bottle condition several months for best taste

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  • Last Updated: 2016-04-30 08:34 UTC