Scotch Brown Ale - Heavy Beer Recipe | BIAB Scottish Heavy | Brewer's Friend
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Scotch Brown Ale - Heavy

239 calories 23.9 g 12 oz
Beer Stats
Method: BIAB
Style: Scottish Heavy
Boil Time: 65 min
Batch Size: 1.5 gallons (ending kettle volume)
Pre Boil Size: 3.14 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Byron Keith Dalrymple
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Saturday November 12th 2022
1.072
1.017
7.2%
30.0
49.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Crisp Malting - No.19 Floor Malt Maris Otter3.5 lb No.19 Floor Malt Maris Otter 37 3 81.8%
3 oz Briess - Carapils Malt3 oz Carapils Malt 34.5 1.5 4.4%
0.50 oz Weyermann - Chocolate Rye0.5 oz Chocolate Rye 29.9 240 0.7%
5 oz Briess - Black Barley5 oz Black Barley 25 550 7.3%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 4.4%
1 oz Briess - Wheat Malt, Red1 oz Wheat Malt, Red 37.3 2.3 1.5%
68.50 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - UK Fuggle0.5 oz UK Fuggle Hops Pellet 4.1 Boil 60 min 29.95 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Mash to wort Strike 160 °F 154 °F 65 min
0.75 gal wort strike and ,75 gal at 170 degrees prior to work boil Sparge 170 °F 154 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Vanilla extract Flavor Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 BBL Pitch
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 3 Tbsp       Temp: 68 °F       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
 
Notes

use 1.5 Gallons during the mash,
Sparge both wort and extra .75 gallons post Mash and prior to boil of the wort
Add Vanilla Extract after the wort has boiled and prior to cooling.


Note many other flavors can be infused but for now this is the most common variations. have successfully done this 5 times now.


NOTE: Fuggle is recommended and have only tested so far with UK fuggle.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-02-25 18:23 UTC
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