Scottish

Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Classic styles
No Chill: 15 minute extended hop boil time
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Thursday June 9th 2016

Original Gravity:

1.049

Final Gravity:

1.014

ABV (standard):

4.5%

IBU (tinseth):

24.9

SRM (morey):

12.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.90 kg	German - Pale Ale1.9 kg Pale Ale	39	2.3	78.4%
65 g	German - Melanoidin65 g Melanoidin	37	25	2.7%
260 g	American - Caramel / Crystal 40L260 g Caramel / Crystal 40L	34	40	10.7%
130 g	German - Abbey Malt130 g Abbey Malt	33	17	5.4%
70 g	German - CaraAroma70 g CaraAroma	34	130	2.9%
2,425 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	magnum5 g magnum Hops	Pellet	13	Boil	60 min	17.39	38.5%
8 g	Tettnanger8 g Tettnanger Hops	Pellet	4	Boil	30 min	7.52	61.5%
13 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	magnum (Pellet) 5 g magnum (Pellet) Hops	17.39	38.5%
8 g	Tettnanger (Pellet) 8 g Tettnanger (Pellet) Hops	7.52	61.5%
13 g / $ 0.00

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	13 - 24 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Amber Full

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	15	65	55	35
Mash .4 g CaCl Kettle 1 g Gypsum .7 g CaCl
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.3 L		Infusion	--	68 °C	60 min
Starting Mash Thickness: 3 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	7.3
Mash volume with grains	8.9
Grain absorption losses	-2.4
Remaining sparge water volume (equipment estimates 12.8 L)	10.1
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 16.8 L)	14
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil Volume	11
Going into fermentor	11
Total:	17.3
Equipment Profile Used:	System Default

Notes

03/07/2016

OG: 1.047
Overshot volume by about .5/1 liter

04/07/2016
Pitched yeast at 17C

26/07/2016
Bottled - FG 1.013

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Last Updated: 2016-07-26 13:52 UTC

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