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Scottish Ale

177 calories 19.4 g 350 ml
Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 6.5 liters
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jhan Luis Morales
Calories: 177 calories (Per 350ml)
Carbs: 19.4 g (Per 350ml)
Created Thursday January 14th 2021
1.054
1.015
5.1%
18.9
43.22
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Bestmalz - BEST Vienna3.5 kg BEST Vienna 37 3.8 61.4%
0.50 kg Bestmalz - BEST Caramel Amber0.5 kg BEST Caramel Amber 34 25 8.8%
0.95 kg Bestmalz - BEST Biscuit0.95 kg BEST Biscuit 35 20 16.7%
0.50 kg Bestmalz - BEST Caramel Aromatic0.5 kg BEST Caramel Aromatic 34.5 19 8.8%
0.25 kg Bestmalz - BEST Chocolate0.25 kg BEST Chocolate 34.5 337.82 4.4%
5.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 18.9 50%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 0 min 50%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Strike 69 °C 60 min
Starting Mash Thickness: 5.55 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
 
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) 107 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: Jhan Luis Morales, Method: All Grain, Style: Scottish Light, ABV 5.1%, IBU 18.9, SRM 43.22, Fermentables: (BEST Vienna, BEST Caramel Amber, BEST Biscuit, BEST Caramel Aromatic, BEST Chocolate) Hops: (Magnum, East Kent Goldings) Other: (Whirlfloc)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-14 01:05 UTC
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