Bottling carb for an Scottish/80 schilling
I just brewed this and ended up with OG at 1.054, I used 5 lbs of Pale 2 row and 3.75 lbs of Maris Otter. It is fermenting nicely at 60 deg. My question concerns the volumes of CO2 to use to bottle. Tasty Brew shows the style for Scottish Ale/80 schilling at .75-1.3. The calculator shows to use .8 oz of corn sugar for a 5 gal batch that was fermented at 60 degrees. Will this be enough to even produce any head at all? Does this seem low? Has anyone bottled and have any experience with this?
Recipe Type: All Grain
Yeast: Wyeast 1728
Yeast Starter: 1 quart starter
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: ?
Boiling Time (Minutes): 90
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 21 days @ 60*F
Secondary Fermentation (# of Days & Temp): 3 weeks @ 70*F
Tasting Notes: good beer, great label
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Notes are at the bottom for an extract and partial mash version
Grain Bill (goal is approximately 1.054 OG - my efficiency is about 75% - original recipe and quote of 1.052 was without aromatic malt added)•9.00 lb 2-Row
•1.00 lb Crystal 80L
•8.00 oz Melanoidin Malt
•4.00 oz Peated Malt
•2.00 oz Black Patent
•5.00 oz Aromatic Malt
Hop Schedule (goal is approximately 30 IBUs)•1.50 oz EK Goldings @ 60 minutes
Mash/Sparge•60 minute mash @ 154*F to 156*F w/ 3.5 gallons of water
•mash-out @ 200*F w/ 1.5 gallons of water
•batch sparge @ 175*F w/ 3.25 gallons of water
•1 quart starter of Wyeast 1728 - Scottish Ale
•Some amount of caramelization is desired in this beer. Remove a few pints of the first runnings of the wort and and reduce it in a saucepan while you are boiling the rest of the wort. Add this reduction back to the kettle a few minutes before flame out.
Boil for 90 minutes, cool to below 65*F rapidly, transfer into fermenter, shake it like mad to aerate, and pitch yeast.
I end up with 5.5 gallons of cooled wort in the kettle at roughly 1.055OG. It might take some top-off water to get this volume because of the long boil. Only 5 gallons makes it into the fermenter due to hop absorption and kettle deadspace.
Ferment cool, around 60*F in primary until done (it will take a while), rack to secondary for 2 or 3 weeks (at 70*F), transfer to keg and force carbonate at about 12psi.