Head First Scotch Ale - Beer Recipe - Brewer's Friend

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Head First Scotch Ale

8836 calories 972.9 g 20 qt
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Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Efficiency: 75% (brew house)
Source: HEAD FIRST BREWING
Calories: 8836 calories (Per 20qt)
Carbs: 972.9 g (Per 20qt)
Created: Saturday March 24th 2012
1.050
1.014
4.8%
22.9
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 63.5%
2 lb Canadian - Honey Malt2 lb Honey Malt 37 25 9.4%
4 lb American - Caramel / Crystal 60L4 lb Caramel / Crystal 60L 34 60 18.8%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.4%
0.25 lb United Kingdom - Peated Malt0.25 lb Peated Malt 38 2.5 1.2%
1 lb German - Melanoidin1 lb Melanoidin 37 25 4.7%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 61.5%
1.25 oz B. C. Goldings1.25 oz B. C. Goldings Hops Pellet 5 Boil 30 min 38.5%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp whirloc Fining Boil 10 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: kegged       Amount: 10gal      
 
Target Water Profile
PARADISE SPRING PH7.2
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2 Tsp gypsum per 10gal mash water
1Tsp WYEAST yeast nutrient last 10min of boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 Infusion -- 156 °F 60 min
28 batch Sparge -- 170 °F 10 min
10 batch Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.87 gal (55.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.87 gal (7.49 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.3 37.2  
Mash volume with grains 11 44  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 7.48 g | 29.9 qt) 7.11 28.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.87 g | 55.5 qt) 13.5 54  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16.41 65.6
Equipment Profile Used: System Default
 
Notes

3rd use of yeast will split for 2 batches
Came out spot on but Peated Malt was mistake. Gave it to much smokey flavor. Would be best and true to style without it.

Last Updated and Sharing
 
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  • Last Updated: 2012-06-24 16:29 UTC