Pabst Blue Robot
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1728
- Yeast Starter
- 3 qt
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.043
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 21.3
- Color
- 13.5
- Primary Fermentation (# of Days & Temp)
- 5 days @ 60 F
- Secondary Fermentation (# of Days & Temp)
- 10 days @ 55 F
Manky Scot's Git
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-B Scottish Ale, Heavy 70
Min OG: 1.034 Max OG: 1.040
Min IBU: 10 Max IBU: 25
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.043 Plato: 10.60
Anticipated SRM: 13.5
Anticipated IBU: 21.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.036 SG 9.06 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 12.00 lbs. Pale Malt(2-row) America 77.91 2
3.1 0.50 lbs. Peated Malt Great Britain 82.23 5
6.3 1.00 lbs. Cara-Pils Dextrine Malt 71.41 2
10.9 1.75 lbs. Crystal 60L America 73.58 60
3.1 0.50 lbs. Munich Malt(light) America 71.41 10
1.6 0.25 lbs. Roasted Barley America 60.59 450
Potential represented as % Yield, Fine Grind Dry Basis.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
Yeast
-----
WYeast 1728 Scotish Ale
Water Profile
-------------
Profile: Puyallup, WA, USA
Profile known for:
Calcium(Ca): 14.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 9.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 88.0 ppm
pH: 7.20
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.00
Water Qts: 21.28 - Before Additional Infusions
Water Gal: 5.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 5
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 6.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This is my most popular recipe, I've probably brewed abotu 25 gallons so far. I serve it on draught at about 4 weeks and it's ready by then. Very soft and malty with hints of coffee in the aroma. Keeping the fermentation temps on the low side will make this a very clean beer and the malt will dominate the aroma. Carb to about 2 volumes. Very smooth!
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-B Scottish Ale, Heavy 70
Min OG: 1.034 Max OG: 1.040
Min IBU: 10 Max IBU: 25
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.043 Plato: 10.60
Anticipated SRM: 13.5
Anticipated IBU: 21.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.036 SG 9.06 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 12.00 lbs. Pale Malt(2-row) America 77.91 2
3.1 0.50 lbs. Peated Malt Great Britain 82.23 5
6.3 1.00 lbs. Cara-Pils Dextrine Malt 71.41 2
10.9 1.75 lbs. Crystal 60L America 73.58 60
3.1 0.50 lbs. Munich Malt(light) America 71.41 10
1.6 0.25 lbs. Roasted Barley America 60.59 450
Potential represented as % Yield, Fine Grind Dry Basis.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Goldings - E.K. Whole 4.75 21.3 60 min.
Yeast
-----
WYeast 1728 Scotish Ale
Water Profile
-------------
Profile: Puyallup, WA, USA
Profile known for:
Calcium(Ca): 14.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 9.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 88.0 ppm
pH: 7.20
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.00
Water Qts: 21.28 - Before Additional Infusions
Water Gal: 5.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 5
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 6.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This is my most popular recipe, I've probably brewed abotu 25 gallons so far. I serve it on draught at about 4 weeks and it's ready by then. Very soft and malty with hints of coffee in the aroma. Keeping the fermentation temps on the low side will make this a very clean beer and the malt will dominate the aroma. Carb to about 2 volumes. Very smooth!
