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Barrel Aged Scotch Ale (10bbl)

Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 310 gallons (fermentor volume)
Pre Boil Size: 334.3 gallons
Post Boil Size: 321.4 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)

Created: Tuesday October 18th 2022

Original Gravity:

1.081

Final Gravity:

1.022

ABV (standard):

7.8%

IBU (tinseth):

233.3

SRM (morey):

21.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
825 lb	United Kingdom - Maris Otter Pale825 lb Maris Otter Pale	38	3.75	85.7%
27.50 lb	Briess - Extra Special Malt27.5 lb Extra Special Malt	33.5	130	2.9%
27.50 lb	Briess - Special Roast27.5 lb Special Roast	33	40	2.9%
27.50 lb	Aromatic Malt27.5 lb Aromatic Malt	35	20	2.9%
27.50 lb	German - Melanoidin27.5 lb Melanoidin	37	25	2.9%
27.50 lb	United Kingdom - Pale Chocolate27.5 lb Pale Chocolate	33	207	2.9%
962.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
19 lb	Columbus19 lb Columbus Hops	Pellet	15	Boil at 210 °F	60 min	216.78	50%
19 lb	Fuggles19 lb Fuggles Hops	Pellet	4.5	Whirlpool at 212 °F	0 min	16.53	50%
38 lbs / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
19 lb	Columbus (Pellet)	216.78	50%
19 lb	Fuggles (Pellet)	16.53	50%
38 lbs / $ 0.00

Yeast

Wyeast - Irish Ale 1084

Amount:	60 Pounds	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 8032 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 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

Notes

Mill the grains and mix with 5.6 gallons (21.3 liters) of 160°F (71°C) strike water to reach a mash temperature of 149°F (65°C). Hold the temperature for 75 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 1.6 gallons (6.1 liters), topping up as necessary to get 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 1 week, then increase by 1°F (about 0.5°C) per day until you reach 68°F (20°C) and hold. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to about 2 volumes.

Barrel Age/Muirheads Scotch, 21 year barrel, check bi monthly until desired taste and color is achieved

Last Updated and Sharing

209

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Brews

Public: Yup, Shared
Last Updated: 2022-10-18 16:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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