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Tad Heavy Scotch Ale

298.63 calories 33.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday December 11th 2013
1.089
1.026
8.27%
33.91
20.47
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.80 lb Liquid Malt Extract - Light11.8 lb Liquid Malt Extract - Light 35 4 79.2%
17.60 oz American - Caramel / Crystal 40L17.6 oz Caramel / Crystal 40L 34 40 7.4%
16 oz American - Caramel / Crystal 120L16 oz Caramel / Crystal 120L 33 120 6.7%
14.10 oz Belgian - Munich14.1 oz Munich 38 6 5.9%
1.80 oz American - Roasted Barley1.8 oz Roasted Barley 33 300 0.8%
14.89 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northdown2 oz Northdown Hops Pellet 8.6 Boil 60 min 26.58 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 5.94 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 1.39 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2 gal steep grains/hold temp -- 152 °F 45 min
0.5 gal strain/rinse grains, boil, add malts, top up to 3.5 gallons, boil, start hop schedule Sparge 152 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 333 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 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

Ferment for 7 days, transfer to secondary and leave until fermentation stops. Add Gelatin (optional) and cold crash for 3 days prior to bottling. Add priming sugar, bottle, and condition 21 days at 72 degrees. Chill 3 days, open, and love it!!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-05-08 18:38 UTC
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