Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
60 min
40.2 IBUs
35.9 EBC
1.061
1.017
5.8 %
Actuals
1.059
1.021
5.0 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Skotsk ale
5 E
1.042 - 1.052
1.012 - 1.018
9 - 25
16 - 60
1.8 - 2.8
3.8 - 4.6 %
Fermentables
Name
Amount
%
Pale Ale Malt, Weyermann EBC: 5,5 - 7,5
6 kg
81.63
CARA MUNICH type 1, EBC: 80 - 100, Weyermann
1 kg
13.61
Smoked Malt, Weyermann, EBC: 4 - 8
250 g
3.4
Chocolate Malt, Fawcett. EBC: 940 - 1100
100 g
1.36
Hops
Name
Amount
Time
Use
Form
Alpha %
Northern Brewer (Hallertau)
45 g
60 min
Boil
Leaf
7.8
East Kent Goldings
36 g
15 min
Boil
Leaf
4.4
East Kent Goldings
30 g
5 min
Boil
Leaf
4.4
Miscs
Name
Amount
Time
Use
Type
Klar Urt
12.00 g
15 min
Boil
Fining
Yeast
Name
Lab
Attenuation
Temperature
Safale English Ale (S-04)
Fermentis
73%
64°C - 70°C
Mash
Step
Temperature
Time
Step 1
50°C
30 min
Step 2
68°C
60 min
Step 3
77°C
10 min
Fermentation
Step
Time
Temperature
Primary
7 days
20°C
Secondary
7 days
20°C
Tertiary
2 days
0°C
Aging
30 days
5°C
Notes
22/12-2011
1.021 lidt Bitter, kraftig smag, decetyl (Smør i ganen) lidt fyldigDownload
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