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Old 10-29-2007, 11:00 PM   #1
jdoiv
 
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Mar 2007
Nashville, TN
Posts: 1,152
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Recipe Type: All Grain   
Yeast: wy 1056   
Batch Size (Gallons): 5   
Original Gravity: 1.066   
Final Gravity: 1.013   
IBU: 28   
Boiling Time (Minutes): 60   
Color: 25   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 7   

Isle of Sky Scotch Ale

A ProMash Recipe Report

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

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.84
Anticipated OG: 1.066 Plato: 16.18
Anticipated SRM: 24.3
Anticipated IBU: 28.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.056 SG 13.87 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.0 8.64 lbs. Pale Malt(2-row) Maris Otter Great Britain 1.038 3
9.0 1.06 lbs. CaraPilsner France 1.035 10
9.0 1.06 lbs. Munich Malt (2 Row) France 1.038 7
5.0 0.59 lbs. CaraMunich 80 France 1.034 80
1.0 0.12 lbs. Chocolate Malt Belgium 1.030 500
1.0 0.12 lbs. Black Malt Belgium 1.030 600
1.0 0.12 lbs. Roasted Barley Belgium 1.030 575
1.0 0.12 lbs. Smoked(Bamberg) Germany 1.037 9

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.59 oz. Northern Brewer Pellet 9.00 20.0 60 min.
0.64 oz. Goldings - E.K. Whole 4.75 8.0 30 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico




Notes
-----

Use .36 of an oz of vanilla in secondary or at bottling
__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:


 
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Old 05-29-2008, 06:40 AM   #2
RodfatherX
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Apr 2008
Memphis, TN
Posts: 464
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How close is this to the actual brew? Reading on their website they say they only use 7 malts and 3 types of hops.

 
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