2003-03-13 Roy's Scottish 80 shilling
A ProMash Brewing Session Report
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Brewing Date:
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Thursday March 13, 2003
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Scottish 80 shilling
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BJCP Style and Style Guidelines
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05-C Scottish Ale, Export 80
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Min OG:
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1.040
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Max OG:
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1.050
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Min IBU:
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15
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Max IBU:
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36
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Min Clr:
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10
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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10.13
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Anticipated OG:
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1.049
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Plato:
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12.23
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Anticipated SRM:
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14.6
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Anticipated IBU:
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29.7
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.050
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Plato:
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12.39
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Actual FG:
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1.018
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Plato:
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4.58
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Alc by Weight:
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3.27
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by Volume:
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4.21
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From Measured Gravities.
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ADF:
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63.0
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RDF:
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52.8
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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80 %
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Anticipated Points From Mash:
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49.35
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Actual Points From Mash:
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56.24
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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49.4
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5.00 lbs.
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Munich Malt(light)
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America
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1.033
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10
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19.8
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2.00 lbs.
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Aromatic Malt (DWC)
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Belgium
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1.036
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22
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19.8
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2.00 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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9.9
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1.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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1.2
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0.13 lbs.
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Roasted Barley
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America
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1.028
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300
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Goldings - E.K.
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Pellet
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6.70
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29.7
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First WH
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White Labs WLP028 Edinburgh Ale
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Mash Name:
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Twostep_60_70
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Total Grain Lbs:
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10.13
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Total Water Qts:
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12.00
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Before Additional Infusions
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Total Water Gal:
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3.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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75.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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2
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30
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149
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146
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Infuse
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161
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12.00
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1.19
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Alpha Amylase
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2
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30
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158
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156
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Infuse
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211
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3.18
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1.50
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Mashout
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15
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10
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177
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177
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Direct
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Total Water Qts:
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15.18
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After Additional Infusions
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Total Water Gal:
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3.79
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After Additional Infusions
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Total Mash Volume Gal:
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4.60
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Starter
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Amount Pitched:
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1500 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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8
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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7
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.050 SG
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12.39
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Plato
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Finishing Gravity:
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1.018 SG
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4.58
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Friday March 28, 2003
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Desired Carbonation Level:
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2.10 Volumes CO2
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Fermentation Temperature:
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70 F
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Amount In Bottles:
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4.50 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.05 Oz
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Amount of Liquid Added:
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0.14 Gal
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The 2 lbs aromatic is about one month old - toasting in oven @ 300 F for 45 min.
Batch sparging: for 2nd batch, filled the tun which proves to be a little excessive, next time cut down about a gallon.
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After 4 days in primary, fermentation nearly over. 1.019 No off flavor but seems lacking malt.
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