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Romani ite domum

323 calories 36.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rock - Zainasheff & Palmer
Calories: 323 calories (Per 12oz)
Carbs: 36.6 g (Per 12oz)
Created: Sunday June 18th 2017
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OG: 1.081 FG: 1.021 ABV: 7.8% IBU: 32

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Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 87.8%
1 lb German - Munich Light1 lb Munich Light 37 6 4.9%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 4.9%
0.25 lb United Kingdom - Crystal 140L0.25 lb Crystal 140L 33 140 1.2%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 1.2%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northdown1 oz Northdown Hops Pellet 8.6 Boil 60 min 21.34 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 6.16 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 650 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt single infusion Fly Sparge -- 155 °F 60 min
mash out -- 168 °F 5 min
12 qt -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains (equipment estimates 8.83 g | 35.3 qt) 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Top off amount 0.5 2  
Going into fermentor 6 24  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

do not add additional water for equipment loss - already accounted for in mash guidelines (~2 qt equipment loss and ~12 qt for grain absorption). The final volume should be 5.5 gal. in fermenter, but 6 is used to calculate O.G.

strike temperature with grain at 70 dF should be 165 dF

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  • Last Updated: 2020-03-22 17:05 UTC