2003-12-21 Roy's Scottish 80 shilling
A ProMash Brewing Session Report
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Brewing Date:
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Sunday December 21, 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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1.052
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Plato:
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12.83
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Anticipated SRM:
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15.3
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Anticipated IBU:
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22.0
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Brewhouse Efficiency:
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75
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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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1.053
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Plato:
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13.07
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Actual FG:
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1.015
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Plato:
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3.83
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Alc by Weight:
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3.89
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by Volume:
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4.99
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From Measured Gravities.
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ADF:
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70.7
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RDF:
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59.1
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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75 %
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Anticipated Points From Mash:
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51.86
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Actual Points From Mash:
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51.74
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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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29.6
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3.00 lbs.
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Lager Malt(2-row)
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America
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1.035
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1
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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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1.2
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0.13 lbs.
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Carafa
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Germany
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1.030
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400
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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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5.00
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22.0
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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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62_70 infuse
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Total Grain Lbs:
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10.13
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Total Water Qts:
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13.00
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Before Additional Infusions
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Total Water Gal:
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3.25
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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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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3
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30
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144
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144
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Infuse
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155
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13.00
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1.28
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Alpha
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5
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30
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158
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158
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Infuse
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211
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3.97
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1.68
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mashout
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5
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30
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168
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168
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Infuse
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210
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4.52
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2.12
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Total Water Qts:
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21.49
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After Additional Infusions
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Total Water Gal:
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5.37
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After Additional Infusions
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Total Mash Volume Gal:
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6.18
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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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0 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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20
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Primary Temperature:
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67 degrees F
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Original Gravity:
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1.053 SG
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13.07
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Plato
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Finishing Gravity:
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1.015 SG
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3.83
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday January 10, 2004
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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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68 F
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Amount In Bottles:
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5.20 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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3.45 Oz
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Amount of Liquid Added:
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0.14 Gal
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Low-sparge. Last runnings at 1.025. Topped off kettle with campden-treated water.
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Slightly insipid - needs more body. Better at three months in the bottle.
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