Three Fingered Scotch - Beamrat Brew

All Grain Recipe

Submitted By: mbaemmert (Shared)
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Batch Size: 10.00 galStyle: Scottish Export (14C)
Boil Size: 13.13 galStyle Guide: BJCP 2015
Color: 20.1 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 24.8 IBUsBoil Time: 90 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
1 lbs Caramunich Malt (56.0 SRM) Grain 7
8.00 oz Roasted Barley (300.0 SRM) Grain 8
4.00 oz Carafa II (412.0 SRM) Grain 9
0.50 oz Summit [17.0%] - Boil 60 min Hops 10
1.00 oz Palisade [7.5%] - Boil 30 min Hops 11
2.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.50 oz Chinook [13.0%] - Boil 5 min Hops 13
2.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 14

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