Crispy & Gabi's Off Kilter Strong Scotch Ale
A ProMash Recipe Report
| AHA Style and Style Guidelines |
08-B Scottish Ale, Scottish Heavy
| Min OG: |
1.035 |
Max OG: |
1.040 |
|
| Min IBU: |
12 |
Max IBU: |
20 |
|
| Min Clr: |
10 |
Max Clr: |
19 |
Color in SRM, Lovibond |
| Batch Size (Gal): |
5.00 |
Wort Size (Gal): |
5.00 |
| Total Grain (Lbs): |
17.08 |
|
|
| Anticipated OG: |
1.095 |
Plato: |
22.73 |
| Anticipated SRM: |
16.3 |
|
|
| Anticipated IBU: |
32.9 |
|
|
| Brewhouse Efficiency: |
75 |
% |
|
| Wort Boil Time: |
60 |
Minutes |
|
| % |
Amount |
Name |
Origin |
Extract |
SRM |
| 58.5 |
10.00 lbs. |
Pale Malt(2-row) |
America |
1.054 |
2 |
| 11.7 |
2.00 lbs. |
Toasted Malt(2-row) |
America |
1.010 |
30 |
| 3.9 |
0.67 lbs. |
Crystal 80L |
|
1.003 |
80 |
| 3.9 |
0.67 lbs. |
Wheat Malt |
America |
1.004 |
2 |
| 0.5 |
0.08 lbs. |
Scottish Peated Malt |
|
1.000 |
5 |
| 17.6 |
3.00 lbs. |
Light Liquid Malt Extract |
|
1.021 |
7 |
| 2.0 |
0.33 lbs. |
Brown Sugar |
|
1.002 |
30 |
| 2.0 |
0.33 lbs. |
Malto-Dextrin powder |
|
1.000 |
0 |
Exract represented as SG.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil Time |
| 1.00 oz. |
Goldings - E.K. |
Whole |
4.75 |
17.3 |
60 min |
| 1.00 oz. |
Goldings - E.K. |
Whole |
4.75 |
15.5 |
45 min |
WYeast 1728 Scotish Ale
| Mash Type: |
Single Step |
|
| Grain Lbs: |
14.08 |
|
| Water Qts: |
0.00 |
Before Additional Infusions |
| Water Gal: |
0.00 |
Before Additional Infusions |
| Qts Water Per Lbs Grain: |
0.00 |
Before Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification Rest: |
0 |
0 Min |
| Mash-out Rest: |
0 |
0 Min |
| Sparge: |
0 |
0 Min |
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| The peated malt isn't really necessary if you have an adequate starter of this yeast. Additionally, if I mashed in and held closer to 156o-158o, I probably could pass on the malto dextrin powder. I usually boil this for at least 2 hours, taking a gallon of the first runnings and simmering it down to a quart or so and adding back into the pot to obtain additional caramel notes. |
