Scottish Brugge - Beer Recipe - Brewer's Friend

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Scottish Brugge

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 75 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 90 liters
Post Boil Size: 85 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Sunday March 8th 2020
1.047
1.011
4.7%
20.0
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg American - Pale 6-Row10 kg Pale 6-Row 35 1.8 59.1%
2 kg Munich2 kg Munich 37 6 11.8%
1.30 kg German - Melanoidin1.3 kg Melanoidin 37 25 7.7%
0.53 kg American - Carapils (Dextrine Malt)0.53 kg Carapils (Dextrine Malt) 33 1.8 3.1%
2 kg American - Caramel / Crystal 30L2 kg Caramel / Crystal 30L 34 30 11.8%
0.53 kg American - Wheat0.53 kg Wheat 38 1.8 3.1%
0.27 kg American - Roasted Barley0.265 kg Roasted Barley 33 300 1.6%
0.30 kg American - Caramel / Crystal 60L0.3 kg Caramel / Crystal 60L 34 60 1.8%
16.93 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Kent Goldings60 g Kent Goldings Hops Pellet 6.2 Boil 60 min 12.44 50%
60 g Kent Goldings60 g Kent Goldings Hops Pellet 6.2 Boil 20 min 7.54 50%
120 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
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
36.3 L Strike 76 °C 67 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 87.73 L. Suggest reducing initial water volume to 45.4 L and adding 42.33 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.41 L. Suggest reducing strike water volume to 34.23 L and adding 3.01 L sparge/top-off. 37.2
Strike water volume at mash thickness of 2.2 L/kg 37.2
Mash volume with grains 48.4
Grain absorption losses -16.9
Remaining sparge water volume (equipment estimates 68.3 L) 70.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 87.7 L) 90
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 80 L) 85
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 85 L) 80
Total: 107.8  
Equipment Profile Used: System Default
 
Notes

Se retira el 10% del mosto en el inicio del lavado y se carameliza hasta reducirlo un 50%.
Luego se incorpora a hervor.

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  • Last Updated: 2021-02-02 01:51 UTC