60/- (May 2016)

All Grain Recipe

Submitted By: tdub (Shared)
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Brewer: Tom
Batch Size: 5.50 galStyle: Scottish Light 60/- ( 9A)
Boil Size: 7.51 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: My All Grain (5.5 Gal)
Bitterness: 12.5 IBUsBoil Time: 60 min
Est OG: 1.032 (8.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge, Drain
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 2.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 8.00 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
8.00 oz Honey Malt (25.0 SRM) Grain 3
8.00 oz Munich Malt - 10L (10.0 SRM) Grain 4
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
3.04 oz Pale Chocolate Malt (200.0 SRM) Grain 6
0.67 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 tsp Yeast Nutrient (Boil) (Boil 10 min) Misc 9
2.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 10

Notes

Brewed November 2nd. Pretty standard brewday. Did NOT attempt to carmalize wort through separete reduction. Fermentation was done in a swamp cooler with ambient temps in the mid 60s. It fermented out pretty quickly and was kegged after a week. I did attempt to keg condition for 2 weeks. It didn't quite have the carbination I wanted and so I put it on CO2 and forced carbed after that.

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