East Kingston 1850 60 Shilling Scotch Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-C Scottish and Irish Ale, Scottish Export 80
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Min OG:
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1.040
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Max OG:
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1.054
|
|
|
Min IBU:
|
15
|
Max IBU:
|
30
|
|
|
Min Clr:
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9
|
Max Clr:
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17
|
Color in SRM, Lovibond
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|
Batch Size (Gal):
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24.00
|
Wort Size (Gal):
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24.00
|
|
Total Grain (Lbs):
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58.00
|
|
|
|
Anticipated OG:
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1.067
|
Plato:
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16.5
|
|
Anticipated SRM:
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10.5
|
|
|
|
Anticipated IBU:
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32.5
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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90
|
Minutes
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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: Daniels
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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
|
|
87.1
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50.50 lbs.
|
Pale Malt(2-row)
|
England
|
1.038
|
3
|
|
12.9
|
7.50 lbs.
|
Amber Malt
|
Great Britain
|
1.032
|
35
|
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
|
|
6.00 oz.
|
Phoenix
|
Whole
|
7.00
|
32.5
|
90 min
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WYeast 1728 Scotish Ale
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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58.00
|
|
|
Water Qts:
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87.00
|
Before Additional Infusions
|
|
Water Gal:
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21.75
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.50
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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156
|
90 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 26.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |