Buzzcrafters Scottish Bitter - Beer Recipe - Brewer's Friend

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Buzzcrafters Scottish Bitter

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday March 9th 2019
1.059
1.016
5.7%
28.7
13.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 83.3%
1 lb United Kingdom - Brown1 lb Brown 32 65 8.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.95 oz East Kent Goldings0.95 oz East Kent Goldings Hops Pellet 6.1 Boil 60 min 16.53 32.2%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5.2 Boil at 150 °F 15 min 2.94 13.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 5.5 Boil 15 min 7.78 33.9%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.3 Boil 5 min 1.41 20.3%
2.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
add 10g gypsum and 4g table salt to mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.99 16  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 4.76 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

brewed: Saturday March 16

grain temp: 59° F
mash temp: 151° F (held for 60 minutes)
pitch temp: 65° F
ferment temp on Sunday: 64° F; add 2 frozen water bottles

This is not a historical recipe. I've taken the grain and hops bill from a traditional English bitter and paired it with Scottish Ale yeast to see what the results will be.


bottled: Saturday, March 30
Prime with 5.0 oz. corn sugar boiled in 2 cups water
Crown seal color: purple
Yield: 58 bottles
OG = 1.057, FG = 1.012, xxx% ABV
Color: orange, possibly 12 SRM


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  • Last Updated: 2020-05-09 12:59 UTC