Queen Bea's Royal Ale 
All Grain Recipe
Submitted By: unirider0 (Shared)
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| Brewer: David White | |
| Batch Size: 5.50 gal | Style: Scottish Export (14C) |
| Boil Size: 8.89 gal | Style Guide: BJCP 2015 |
| Color: 16.6 SRM | Equipment: 60 Min Boil (15 gal Pot) 11g Ton |
| Bitterness: 36.5 IBUs | Boil Time: 72 min |
| Est OG: 1.065 (16.0° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 8.00 oz |
Maris Otter (2.8 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 (9.0 SRM) |
Grain |
4 |
| 4.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 4.00 oz |
Chocolate Malt (300.0 SRM) |
Grain |
6 |
| 2.00 oz |
Willamette [4.7%] - Boil 60 min |
Hops |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
| 2 lbs |
Honey [Primary] (1.0 SRM) |
Sugar |
9 |
Notes
3/28/18 3L Starter. Brew water is moms unboild with 2 tbs of Gypsom. Mash PH was 5.8 so added 6ml of Lactic acid. PH 5.16 Mash started at 155.7° dropped to 153°. Cooled wort down to 68° in less than 15 min. 4/6/18 Added 2 lbs of Honey. Fermentor very active again, coming up through vapor lock. 4/19/18 Took off heat to settle. 4/25/18 Kegged and force carbonated.This Recipe Has Not Been Rated
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