Old Chub Clone Beer Recipe | All Grain Scottish Heavy by Anonymous | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Old Chub Clone

245 calories 23.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 245 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday November 25th 2016
1.074
1.016
7.7%
34.9
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Munich - 60L0.75 lb Munich - 60L 33 60 4.7%
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 81.3%
1 lb American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L 33 150 6.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.6%
6 oz Belgian - Special B6 oz Special B 34 115 2.3%
10 oz American - Smoked Malt10 oz Smoked Malt 37 5 3.9%
16 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 60 min 34.9 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 374 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cedar Park, TX
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 22 24 50 27 187
Mash Chemistry and Brewing Water Calculator
"Old Chub Clone" Scottish Heavy beer recipe by Anonymous. All Grain, ABV 7.65%, IBU 34.9, SRM 25.87, Fermentables: (Munich - 60L, Pale 2-Row, Caramel / Crystal 150L, Chocolate, Special B, Smoked Malt) Hops: (Nugget)
Brewer's Friend Logo
Last Updated and Sharing
 
579
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-25 22:51 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