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90 Shillings 'Wee Heavy'

Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.86 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Cowan Beer Recipes
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)

Created: Sunday June 1st 2025

La Costa Scotsale 20

by jgt

OG: 1.076 FG: 1.021 ABV: 7.2% IBU: 21

Scotch Ale

OG: 1.071 FG: 1.014 ABV: 7.4% IBU: 24

Original Gravity:

1.072

Final Gravity:

1.019

ABV (standard):

7.0%

IBU (tinseth):

26.1

SRM (morey):

23.7

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5,400 g	Simpsons - Finest Pale Ale Maris Otter5400 g Finest Pale Ale Maris Otter	£ 0.00 / kg £ 0.00	37	2.6	86.7%
300 g	Weyermann - Melanoidin300 g Melanoidin	£ 0.00 / kg £ 0.00	34.5	27	4.8%
125 g	Simpsons - Black Malt125 g Black Malt	£ 0.00 / kg £ 0.00	34	700	2%
400 g	GB - Invert Sugar No 3400 g Invert Sugar No 3	£ 0.00 / kg £ 0.00	36	45.6	6.4%
6,225 g / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
24 g	Challenger24 g Challenger Hops	£ 0.00 / g £ 0.00	Leaf/Whole	7.4	Boil	90 min	22.01	64.9%
13 g	Charles Faram - WGV13 g WGV Hops	£ 0.00 / g £ 0.00	Leaf/Whole	7.5	Boil	10 min	4.1	35.1%
37 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
24 g	Challenger (Leaf/Whole) 24 g Challenger (Leaf/Whole) Hops	£ 0.00 / g £ 0.00	22.01	64.9%
13 g	Charles Faram - WGV (Leaf/Whole) 13 g WGV (Leaf/Whole) Hops	£ 0.00 / g £ 0.00	4.1	35.1%
37 g / £ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Gypsum	£ 0.00 / g £ 0.00	Water Agt	Mash	1 hr.
3 g	Slaked Lime	£ 0.00 / g £ 0.00	Water Agt	Mash	1 hr.
9.58 ml	Lactic acid	£ 0.00 / g £ 0.00	Water Agt	Mash	1 hr.
3.24 ml	Lactic acid	£ 0.00 / g £ 0.00	Water Agt	Sparge	1 hr.

Yeast

Crossmyloof - BEòIR

Amount:	2 Each	Cost:	£ 0.00 / each £ 0.00
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C CO₂ Level: 0 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	6	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

To make Invert Sugar #3, combine 680g of Golden Syrup with a squeeze of lemon juice and mix thoroughly. Bake in an air fryer at 150°C for 1.5 hours. Alternatively, use pale Invert Syrup (available on Amazon) and bake for the same duration. If neither option is feasible, substitute with dextrose brewing sugar.

Mature the bottles for at least three months before consuming.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-06-04 08:29 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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