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Belhaven 80 Schilling clone

145 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Scottish Export
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday February 13th 2019
1.044
1.012
4.2%
30.1
11.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Golden Promise5.5 lb Golden Promise 37 3 77.2%
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 7%
1 oz Peated Malt1 oz Peated Malt 38 2.5 0.9%
1 lb Munich1 lb Munich 37 6 14%
1 oz United Kingdom - Black Patent1 oz Black Patent 27 525 0.9%
114 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Challenger0.75 oz Challenger Hops Leaf/Whole 8.5 Boil 90 min 30.11 75%
0.25 oz Goldings0.25 oz Goldings Hops Leaf/Whole 4.5 Boil 0 min 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 0 min.
10 g Chalk Water Agt Mash 90 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
4 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
0.25 g Salt Water Agt Mash 90 min.
6.41 ml Lactic acid Water Agt Mash 90 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.8 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.36 gal Steeping -- 151 °F 90 min
1 gal Sparge 180 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.93 g | 31.7 qt) 7.68 30.7  
Mash volume with grains (equipment estimates 8.5 g | 34 qt) 8.25 33  
Grain absorption losses -0.89 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.54 26.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5 g | 20 qt) 4.5 18  
Total: 7.68 30.7
Equipment Profile Used: System Default
 
Notes

Any Edinburgh/Scottish Ale yeasts
Take 1 gal pre-sparge and boil down to 1/2 gal, for kettle caramelization: allow it to reduce until it forms a thick syrup and the bubbles start to stack up on one another (it's obvious once you see it)

Ferment cooler, esters aren't invited to the party

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  • Last Updated: 2023-01-04 07:08 UTC