Scottish 60/-

Scottish 60/-

A ProMash Recipe Report

BJCP Style and Style Guidelines
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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
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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
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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
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White Labs WLP001 California Ale

Mash Schedule
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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.

Ok for this recipe kettle caramelization is not needed. Too many caramel malts in this recipe make it overpowering and unbalanced

If you still want to do it however, simply go with your base malt and do 3% roasted barley.

Collect a gallon of wort prior to your boil, and boil the hell out of it in another vessel. Boil down to 2-3 pints and return to main kettle.