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2003-03-13 Roy's Scottish 80 shilling

A ProMash Brewing Session Report

Brewing Date: Thursday March 13, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Scottish 80 shilling


BJCP Style and Style Guidelines
05-C Scottish Ale, Export 80

Min OG: 1.040 Max OG: 1.050   
Min IBU: 15 Max IBU: 36   
Min Clr: 10 Max Clr: 19  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.13      
Anticipated OG: 1.049 Plato: 12.23
Anticipated SRM: 14.6        
Anticipated IBU: 29.7      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.050 Plato: 12.39   
Actual FG: 1.018 Plato: 4.58   
Alc by Weight: 3.27 by Volume: 4.21 From Measured Gravities.
ADF: 63.0 RDF: 52.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 49.35
Actual Points From Mash: 56.24


Formulas Used
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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
49.4 5.00 lbs.  Munich Malt(light) America 1.033 10
19.8 2.00 lbs.  Aromatic Malt (DWC) Belgium 1.036 22
19.8 2.00 lbs.  Pale Malt(2-row) Great Britain 1.038 3
9.9 1.00 lbs.  Pale Malt(2-row) America 1.036 2
1.2 0.13 lbs.  Roasted Barley America 1.028 300

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Goldings - E.K. Pellet 6.70 29.7 First WH


Yeast
White Labs WLP028 Edinburgh Ale


Mash Schedule
Mash Name:    Twostep_60_70
Total Grain Lbs: 10.13   
Total Water Qts: 12.00 Before Additional Infusions
Total Water Gal: 3.00 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 2 30 149 146 Infuse 161 12.00 1.19
Alpha Amylase 2 30 158 156 Infuse 211 3.18 1.50
Mashout 15 10 177 177 Direct         

Total Water Qts: 15.18 After Additional Infusions
Total Water Gal: 3.79 After Additional Infusions
Total Mash Volume Gal: 4.60 After Additional Infusions

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.




Mash Schedule


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 1500 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 8
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 7
Secondary Temperature: 68 degrees F

Original Gravity: 1.050 SG 12.39 Plato
Finishing Gravity: 1.018 SG 4.58 Plato



Bottling/Kegging Specifics
Bottling Date: Friday March 28, 2003
Desired Carbonation Level: 2.10 Volumes CO2
Fermentation Temperature: 70 F

Amount In Bottles: 4.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.05 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
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.


Fermentation Notes
After 4 days in primary, fermentation nearly over. 1.019 No off flavor but seems lacking malt.




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