All Grain Recipe
Submitted By: nahthan (Shared)
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| Brewer: Nathan Smith | |
| Batch Size: 12.00 gal | Style: Scottish Light 60/- ( 9A) |
| Boil Size: 13.00 gal | Style Guide: BJCP 2008 |
| Color: 21.2 SRM | Equipment: My Equipment |
| Bitterness: 16.1 IBUs | Boil Time: 90 min |
| Est OG: 1.036 (9.0° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.008 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 3.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 30.00 gal |
East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) |
Water |
1 |
| 5.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 20 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
3 |
| 1 lbs 6.40 oz |
Caramel/Crystal Malt - 55L (60.0 SRM) |
Grain |
4 |
| 1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
6 |
| 12.00 oz |
Chocolate Malt (400.0 SRM) |
Grain |
7 |
| 1.75 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
8 |
| 2.00 items |
Whirlfloc Tablet (Boil 30 min) |
Misc |
9 |
| 2.00 g |
Servomyces (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
11 |
Taste Notes
Targets: OG: 1.036 FG: 1.015 2.8%ABV, 15 IBU
83% Crisp Maris Otter,
6% Crisp Crystal 55L,
4% Weyermann Munich I,
3% Crisp Pale Chocolate,
4% Crisp Crystal 120L,
Silver 2010 NHC Final Round, Category 9, Scottish and Irish Ale:
http://www.homebrewersassociation.org/attachments/0000/4653/2010_Winners_List.pdf
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(1 ratings)
Spare Change
by bbbilly05Brewed Nate's beer, but used Edinburgh yeast instead of Cal Ale - scored a 1st at the Australian Amateur Homebrewing Competition 2013.