Scottish Light Ale Beer Recipe | Partial Mash Specialty Beer by GUY235 | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Scottish Light Ale

111 calories 11.2 g 12 oz
Beer Stats
Method: Partial Mash
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 55% (brew house)
Source: GUY
Calories: 111 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Monday March 2nd 2015
1.034
1.008
3.3%
12.5
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 48.5%
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 36.8%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 3.7%
0.25 lb American - Smoked Malt0.25 lb Smoked Malt 37 5 3.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.7%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 3.7%
6.80 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 11.13 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 1.39 50%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal steep and sparge Infusion -- 155 °F 60 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7 oz      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Boil 15 minutes and then start hop schedule.

Adjusted efficiency to give actual ABV at bottling.

Recipe Picture
Last Updated and Sharing
 
1,174
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-03-07 23:28 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top