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Scottish Heavy 70/-

146 calories 17.3 g 12 oz
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Classic Styles
Calories: 146 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created Friday August 30th 2019
1.044
1.014
3.86%
14.27
14.32
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 72.7%
0.50 lb United Kingdom - Munich0.5 lb Munich 37 6 5.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 11.2%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.6%
0.25 lb United Kingdom - Extra Dark Crystal 120L0.25 lb Extra Dark Crystal 120L 33 120 2.8%
3 oz United Kingdom - Pale Chocolate3 oz Pale Chocolate 33 207 2.1%
8.94 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Kent Goldings0.75 oz Kent Goldings Hops Pellet 5 Boil 60 min 14.27 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Steeping 158 °F 60 min
8.5 qt Batch Sparge 170 °F 45 min
Starting Mash Thickness: 1.7 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 g Chalk Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.17 g Citric acid Water Agt Mash 1 hr.
 
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
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.9 oz       CO2 Level: 1.75 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.4 33.6  
Strike water volume at mash thickness of 1.7 qt/lb 3.8 15.2  
Grain absorption losses -1.12 -4.5  
Remaining sparge water volume 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.03 28.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.03 -0.1  
Amount going into fermentor 5.5 22  
Total: 7.65 30.6
 
Notes

When finished carbonate beer to 1.5 to 2 volumes, and serve at 48 to 52 F. Allowing beer to cold condition around 40 F for several months will improve beer.

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  • Last Updated: 2019-09-09 18:36 UTC