2019 01 18 - Scottish Ale - Beer Recipe - Brewer's Friend

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2019 01 18 - Scottish Ale

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://beerandbrewing.com/90--scottish-ale-recipe/
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday January 24th 2019
1.062
1.015
6.1%
41.5
23.2
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb United Kingdom - Golden Promise11.25 lb Golden Promise 37 3 90.5%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3%
4 oz German - Chocolate Wheat4 oz Chocolate Wheat 31 413 2%
5 oz United Kingdom - Dark Crystal 80L5 oz Dark Crystal 80L 33 80 2.5%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 2%
199 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 41.5 100%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5 g CaCl2 to 5 gal carbon-filtered water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.66 18.7  
Mash volume with grains 5.66 22.6  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.18 g | 16.7 qt) 4.64 18.6  
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: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

brewed with Joe Hursey

Weyermann chocolate malt
Simpsons Crystal Dark - 94-107°L

added crystal malt due to Stewpid Propino Scottish Ale

added ~15 qts water at 168°F to reach mash temp of 156°F

1242 - 1.064 17P pH 4.9
1300 - mash out; added ~ 8 qts boiling water
1315 - 1.064 17 P pH 4.9

1410 - 1.050 ~7.5 gal; start boil

1528 - added 1 oz Target hops
1628 - end boil

1528 - end aeration

OG 1.060 15.5 P

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  • Public: Yup, Shared
  • Last Updated: 2019-01-24 19:45 UTC