Buzzcrafters Old Scottish Dinner Ale Beer Recipe | All Grain Scottish Export 80/- | Brewer's Friend
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Buzzcrafters Old Scottish Dinner Ale

273 calories 32.9 g 12 oz
Beer Stats
Method: All Grain
Style: Scottish Export 80/-
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tom McLean
Calories: 273 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Monday February 4th 2019
1.081
1.027
7.1%
41.5
13.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 86.8%
2 oz American - Chocolate2 oz Chocolate 29 350 0.8%
2 lb Great Western - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 37 30 12.4%
16.12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 6.1 First Wort 0 min 22.76 33.3%
1 oz Goldings1 oz Goldings Hops Pellet 6.1 Boil 30 min 14.86 33.3%
1 oz Goldings1 oz Goldings Hops Pellet 6.1 Boil 5 min 3.86 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Single Infusion Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 509 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Clarendon home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
add 10 g gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

This is an 80 shilling Scottish Ale using style and materials circa 1850 Scotland.

Yeast starter made from 3 oz. pale dry malt, 1500 ml water, 1/4 tsp. yeast nutrient, a few Hallertau hop pellets

mash at 158° F for 60 minutes

1 tsp. Irish moss and 1 tsp. Fermax yeast nutrient added 15 minutes before end of boil

Primary fermentation in a closed Speidel fermenter @ 58-59° F for about a week.
Secondary fermentation in a closed carboy @ 63 F until it is finished.

OG = 1.081
FG = 1.019
8.1% ABV

entered in Scorpion Homebrew competition to be judged 3/30/19

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2019-02-24 16:15 UTC
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