I was planning on entering this into a competition and I think I nailed it. It was one of the most flawless brewdays I've ever had. This is an award winning recipe from Jamil Z and I can't wait to taste in six weeks and hopefully do well in competition. Let me know what you guys think of the recipe and my process. Feedback is appreciated, thanks!
Jamil's 60/- Scotch Ale - Scottish Light 60/-
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Batch Size: 5.000 gal
Boil Size: 6.000 gal
Boil Time: 1.000 hr
Efficiency: 67%
OG: 1.035
FG: 1.008
ABV: 3.4%
Bitterness: 10.5 IBUs (Tinseth)
Color: 16 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) UK Grain 4.500 lb Yes No 78% 3 L
Munich Malt Grain 8.000 oz Yes No 80% 9 L
Honey Malt Grain 8.000 oz Yes No 80% 25 L
Caramel/Crystal Malt - 40L Grain 16.000 oz Yes No 74% 40 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72% 120 L
Pale Chocolate Malt Grain 2.000 oz Yes No 70% 200 L
Total grain: 7.125 lb
Hops
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Name Alpha Amount Use Time Form IBU
Kent Goldings 4.5% 0.564 oz Boil 1.000 hr Pellet 10.5
Misc
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Name Type Use Amount Time
Whirlfloc Fining Boil 0.000 tsp 0.000 s
Yeast
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Name Type Form Amount Stage
WLP 001 Ale Liquid Primary
Mash
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Name Type Amount Target Time
Infusion Infusion 2.374 gal 158.000 F 1.000 hr
Sparge1 Infusion 4.608 gal 170.000 F 15.000 min
Instructions
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0) Add 4.500 lb Pale Malt (2 Row) UK, 8.000 oz Munich Malt, 8.000 oz Honey Malt, 16.000 oz Caramel/Crystal Malt - 40L, 8.000 oz Caramel/Crystal Malt - 120L, 2.000 oz Pale Chocolate Malt, to the mash tun.
1) Bring 2.374 gal water to 177.349 F, 4.608 gal water to 179.497 F, for upcoming infusions.
2) Add 2.374 gal water at 177.349 F to mash to bring it to 158.000 F. Hold for 1.000 hr.
3) Add 4.608 gal water at 179.497 F to mash to bring it to 170.000 F. Hold for 15.000 min.
4) You should now have 5.931 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 5.931 gal.
5) Bring the wort to a boil and hold for 1.000 hr.
6) Put 0.500 oz Kent Goldings into boil for 1.000 hr.
7) Put 0.000 tsp Whirlfloc into boil for 0.000 s.
8) You should have 5.056 gal wort post-boil.
You anticipate losing 2.000 cup to trub and chiller loss.
The final volume in the primary is 4.931 gal.
9) Cool wort and pitch WLP 001 Ale yeast, to the primary.
10) Let ferment until FG is 1.008.
11) Transfer beer to secondary.
Jamil's 60/- Scotch Ale - Scottish Light 60/-
================================================================================
Batch Size: 5.000 gal
Boil Size: 6.000 gal
Boil Time: 1.000 hr
Efficiency: 67%
OG: 1.035
FG: 1.008
ABV: 3.4%
Bitterness: 10.5 IBUs (Tinseth)
Color: 16 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) UK Grain 4.500 lb Yes No 78% 3 L
Munich Malt Grain 8.000 oz Yes No 80% 9 L
Honey Malt Grain 8.000 oz Yes No 80% 25 L
Caramel/Crystal Malt - 40L Grain 16.000 oz Yes No 74% 40 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72% 120 L
Pale Chocolate Malt Grain 2.000 oz Yes No 70% 200 L
Total grain: 7.125 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Kent Goldings 4.5% 0.564 oz Boil 1.000 hr Pellet 10.5
Misc
================================================================================
Name Type Use Amount Time
Whirlfloc Fining Boil 0.000 tsp 0.000 s
Yeast
================================================================================
Name Type Form Amount Stage
WLP 001 Ale Liquid Primary
Mash
================================================================================
Name Type Amount Target Time
Infusion Infusion 2.374 gal 158.000 F 1.000 hr
Sparge1 Infusion 4.608 gal 170.000 F 15.000 min
Instructions
================================================================================
0) Add 4.500 lb Pale Malt (2 Row) UK, 8.000 oz Munich Malt, 8.000 oz Honey Malt, 16.000 oz Caramel/Crystal Malt - 40L, 8.000 oz Caramel/Crystal Malt - 120L, 2.000 oz Pale Chocolate Malt, to the mash tun.
1) Bring 2.374 gal water to 177.349 F, 4.608 gal water to 179.497 F, for upcoming infusions.
2) Add 2.374 gal water at 177.349 F to mash to bring it to 158.000 F. Hold for 1.000 hr.
3) Add 4.608 gal water at 179.497 F to mash to bring it to 170.000 F. Hold for 15.000 min.
4) You should now have 5.931 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 5.931 gal.
5) Bring the wort to a boil and hold for 1.000 hr.
6) Put 0.500 oz Kent Goldings into boil for 1.000 hr.
7) Put 0.000 tsp Whirlfloc into boil for 0.000 s.
8) You should have 5.056 gal wort post-boil.
You anticipate losing 2.000 cup to trub and chiller loss.
The final volume in the primary is 4.931 gal.
9) Cool wort and pitch WLP 001 Ale yeast, to the primary.
10) Let ferment until FG is 1.008.
11) Transfer beer to secondary.
