Scotch ale Beer Recipe | All Grain Scottish Export by Mauricio Muñoz Luna | Brewer's Friend
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Scotch ale

177 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 170 liters (ending kettle volume)
Pre Boil Size: 190 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 62% (ending kettle)
Source: Proyecto Birra
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Monday August 12th 2019
1.058
1.011
6.2%
23.0
24.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg American - Pale Ale30 kg Pale Ale 37 3.5 56.1%
6 kg American - Carapils (Dextrine Malt)6 kg Carapils (Dextrine Malt) 33 1.8 11.2%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley - (late mash tun addition) 33 300 0.9%
5 kg American - Caramel / Crystal 60L5 kg Caramel / Crystal 60L - (late mash tun addition) 34 60 9.3%
3 kg American - Caramel / Crystal 120L3 kg Caramel / Crystal 120L - (late mash tun addition) 33 120 5.6%
4 kg Bestmalz - BEST Melanoidin4 kg BEST Melanoidin 34.5 27 7.5%
1.50 kg Belgian - Biscuit1.5 kg Biscuit - (late mash tun addition) 35 23 2.8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 1.9%
2.50 kg Munich - 60L2.5 kg Munich - 60L 33 60 4.7%
53.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Columbus60 g Columbus Hops Pellet 15 Boil 60 min 15.12 52.2%
55 g Nugget55 g Nugget Hops Pellet 14 Boil 20 min 7.83 47.8%
115 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
130 L Infusion 67 °C 67 °C 60 min
100 L Sparge 67 °C 75 °C 60 min
Starting Mash Thickness: 3.1 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
14 g Epsom Salt Water Agt Mash 1 hr.
35 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
20 g Whirlfloc Water Agt Boil 15 min.
1.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 849 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.35 bar       Temp: 2 °C       CO2 Level: 1.02 Volumes
 
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
 
Notes

agregar azucar macao 500 grs para caramelizar el fondo de la olla previo al hervor

en el trasvase a fermentador oxigenar el mosto

subir a 22 grados los últimos dos días de fermentación

cocción dia 24 (se le agregó solo la mitad de los gramos calculados de las sales.

y la densidad inicial fué 1058 (1064 la calculada por receta)

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-08-26 20:23 UTC
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