Here is the 80 shilling scottish ale I'll be brewing on weds. I'm going to harvest some yeast from this ferment a Wee heavy that has a very similar recipe shortly after.
Type: All Grain Date: 10/2/2013
Batch Size (fermenter): 11.00 gal Brewer:
Boil Size: 16.09 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
End of Boil Volume 11.44 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 82.9 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 9.8 %
1 lbs Toasted Malt (27.0 SRM) Grain 3 4.9 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4 2.4 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 90.0 min Hop 5 21.2 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 6 -
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 21.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 12.1 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 20 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25.75 qt of water at 164.2 F 152.0 F 60 min
Mash Out Add 48.45 qt of water at 181.0 F 170.0 F 10 min
Type: All Grain Date: 10/2/2013
Batch Size (fermenter): 11.00 gal Brewer:
Boil Size: 16.09 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
End of Boil Volume 11.44 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 82.9 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 9.8 %
1 lbs Toasted Malt (27.0 SRM) Grain 3 4.9 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4 2.4 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 90.0 min Hop 5 21.2 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 6 -
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 21.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 12.1 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 20 lbs 8.0 oz
Sparge Water: 0.00 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 68.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25.75 qt of water at 164.2 F 152.0 F 60 min
Mash Out Add 48.45 qt of water at 181.0 F 170.0 F 10 min
