Queen Bea's Royal Ale2 
All Grain Recipe
Submitted By: unirider0 (Shared)
Members can download and share recipes
| Brewer: David White | |
| Batch Size: 5.50 gal | Style: Scottish Export (14C) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2015 |
| Color: 16.4 SRM | Equipment: BrewZilla 35 liter |
| Bitterness: 34.5 IBUs | Boil Time: 90 min |
| Est OG: 1.065 (16.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 9 lbs 8.00 oz |
Maris Otter (2.8 SRM) |
Grain |
2 |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
4 |
| 8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
5 |
| 4.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
| 4.00 oz |
Chocolate Malt (300.0 SRM) |
Grain |
7 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
8 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
9 |
| 2 lbs |
Honey (1.0 SRM) |
Sugar |
10 |
Notes
3/11/20 16:00 made 2.5L Starter from WlP001 on stir plate. Mash started high because forgot drop temp down before mashing in. 7 gal collected, 0.75 too much boiled down to 6.75 gal before timing. Ended up with about 5.5 Gal in fermentor, O2 for 3 min, 2 tsp yeast energizer. Pitched yeast at about 68°, set fermentation temp for 67, will range from 66-67, will bump in to 68 in a few days. OG measured @1.060, but estimated increase to 1.072 after added 2lbs of honey. Kegged 4/13/20. Placed in keezer on 30 PSI for 24hr to force carbonate, then dialed back to normal 12 PSI. This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor