Peter Schilling - Beer Recipe - Brewer's Friend

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Peter Schilling

155 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 27.6 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ConMarChar
Calories: 155 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Wednesday August 9th 2017
1.050
1.015
4.6%
23.2
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg United Kingdom - Maris Otter Pale3.75 kg Maris Otter Pale 38 3.75 77.7%
250 g New Zealand - Biscuit Malt250 g Biscuit Malt 35 30.46 5.2%
200 g American - Caramel / Crystal 40L200 g Caramel / Crystal 40L 34 40 4.1%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 4.1%
200 g German - Melanoidin200 g Melanoidin 37 25 4.1%
150 g American - Caramel / Crystal 60L150 g Caramel / Crystal 60L 34 60 3.1%
75 g American - Chocolate75 g Chocolate 29 350 1.6%
4,825 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Goldings20 g Goldings Hops Pellet 7.2 Boil 60 min 19.62 66.7%
10 g Goldings10 g Goldings Hops Pellet 7.2 Boil 10 min 3.56 33.3%
30 g / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-44739
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Total water 11
Strike 6 gal at 142 to get to 135 (assuming grain temp of 65), decoct 11 quarts of grain to raise to 154
- 150 for 15 mins, then boil 10 min and re-add to reach 154
2 sparge batches of 2 gal at 170 each.
Should get 7.35 gal of pre-boil wort. Adjust boil time if needed.
Sulphate/Chloride ratio = 1.9 (little bitter)
Mash pH: 5.36
Cool (60) fermentation at first, let it rise to 70 over two weeks
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.7 L First rest Infusion -- 57 °C 10 min
10.2 L Decoction Decoction -- 66 °C 25 min
22.7 L Second Rest Infusion -- 68 °C 45 min
7.2 L Sparge 1 Sparge -- 77 °C 5 min
7.2 L Sparge 2 Sparge -- 77 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.3
Mash volume with grains 22.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 15.9 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 27.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Consider swapping Biscuit malt for Amber malt (dryer)?

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  • Last Updated: 2018-08-05 20:03 UTC