AG-Scottish Ale - Beer Recipe - Brewer's Friend

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AG-Scottish Ale

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: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday April 8th 2019
1.059
1.016
5.6%
21.6
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.60 lb American - Pale 2-Row21.6 lb Pale 2-Row 37 1.8 77.8%
1.25 lb German - Munich Dark1.25 lb Munich Dark 37 15.5 4.5%
3 lb American - Caramel / Crystal 90L3 lb Caramel / Crystal 90L 33 90 10.8%
2 oz United Kingdom - Peated Malt2 oz Peated Malt 38 2.5 0.5%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 5.4%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 1.1%
27.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.24 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 2.93 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 1.89 12.5%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.52 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 231 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Decoction -- 153 °F 60 min
4 gal Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.68 34.7  
Mash volume with grains 10.9 43.6  
Grain absorption losses -3.47 -13.9  
Remaining sparge water volume (equipment estimates 8.69 g | 34.8 qt) 8.04 32.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.72 66.9
Equipment Profile Used: System Default
 
Notes

65% - Boil
HLT 159 - Mash of 153
BOIL=170

First Batch 1.060
Final Gravity 1.020

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  • Last Updated: 2019-06-01 14:42 UTC