Recipe Type: All Grain
Yeast: Chico
Yeast Starter: Of Course
Batch Size (Gallons): 11
Original Gravity: 1.034
Final Gravity: 1.014
IBU: 14
Boiling Time (Minutes): 60
Color: 14.4
Primary Fermentation (# of Days & Temp): 7 @ 66
Secondary Fermentation (# of Days & Temp): 14 @ <70

Scottish 60/-

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

05-A Scottish Ale, Light 60

Min OG: 1.030 Max OG: 1.034
Min IBU: 9 Max IBU: 15
Min Clr: 12 Max Clr: 34 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.034 Plato: 8.43
Anticipated SRM: 14.4
Anticipated IBU: 14.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Gallons Per Hour
Pre-Boil Wort Size: 33.50 Gal
Pre-Boil Gravity: 1.011 SG 2.82 Plato



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.8 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs. Munich Malt Germany 1.037 8
7.8 1.00 lbs. Honey Malt Canada 1.030 18
15.7 2.00 lbs. Crystal 40L America 1.034 40
7.8 1.00 lbs. Crystal 120L America 1.033 120
2.0 0.25 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Goldings - E.K. Pellet 5.00 14.0 60 min.


Yeast
-----

White Labs WLP001 California Ale

Mash Schedule
-------------


Saccharification Rest Temp : 158 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 5.65 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.