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Traquair House Ale Clone

Method: BIAB
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.81 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Saturday March 23rd 2024

Original Gravity:

1.075

Final Gravity:

1.020

ABV (standard):

7.2%

IBU (tinseth):

34.4

SRM (morey):

13.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.60 lb	Crisp Malting - Finest Maris Otter8.6 lb Finest Maris Otter	36.8	2.4	98.1%
0.17 lb	Briess - Roasted Barley0.17 lb Roasted Barley	33.1	300	1.9%
8.77 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.90 oz	East Kent Goldings0.9 oz East Kent Goldings Hops	Pellet	4	Boil	90 min	21.49	54.5%
0.75 oz	East Kent Goldings0.75 oz East Kent Goldings Hops	Pellet	4	Boil	30 min	12.87	45.5%
1.65 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.65 oz	East Kent Goldings (Pellet)		34.36	100%
1.65 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.6 qt		Infusion	--	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2.40 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Irish Moss	Fining	Boil	15 min.
1.30 g	Wyeast - Beer Nutrient	Other	Boil	15 min.

Yeast

Wyeast - Scottish Ale 1728

Amount:	0.60 Each	Cost:
Attenuation (custom):	72%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 72 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

Mash at 152F
● Draw out the 0.6 Gallon and boil strong, separately, for 30min to make a concentrated caramelized wort.
● Collect another 4.2 gallons, boil until 3.8 gal (about 30min)
● Combine the two and boil for another 90min.
● Cool to 70°F, aerate, and pitch yeast, cool fermentation to 65F or lower.
● Transfer to 50°F secondary after two weeks, for two weeks.
● Then carbonate to Low-Med/Low carbonation level.

https://www.bayareamashers.org/wp-content/uploads/2017/01/Scottish-and-Irish-Red.pdf

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-03-23 16:17 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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