100 Schilling Scottish Beer Recipe | All Grain Scottish Heavy | Brewer's Friend
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100 Schilling Scottish

313 calories 30.9 g 12 oz
Beer Stats
Method: All Grain
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Jrod
Calories: 313 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Monday March 11th 2019
1.094
1.022
9.5%
21.2
14.5
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Liquid Malt Extract - Extra Light9 lb Liquid Malt Extract - Extra Light 37 2.5 64.9%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 21.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.2%
8 oz German - Abbey Malt8 oz Abbey Malt 33 17 3.6%
4 oz Belgian - Special B4 oz Special B 34 115 1.8%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.9%
13.87 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 8.2 Boil 60 min 21.15 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Steeping -- 166 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Whirlfloc Water Agt Mash 10 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 459 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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
"100 Schilling Scottish" Scottish Heavy beer recipe by Jrod. All Grain, ABV 9.5%, IBU 21.15, SRM 14.54, Fermentables: (Liquid Malt Extract - Extra Light, Dry Malt Extract - Light, Caramel / Crystal 40L, Abbey Malt, Special B, Roasted Barley) Hops: (Northern Brewer) Other: (Whirlfloc)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-13 19:53 UTC
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