MacLaren's Heavy 70 Schilling

All Grain Recipe

Submitted By: amclea01 (Shared)
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Brewer: Aaron
Batch Size: 5.50 galStyle: Scottish Heavy 70/- ( 9B)
Boil Size: 8.63 galStyle Guide: BJCP 2008
Color: 15.0 SRMEquipment: The Hybrid 5.5
Bitterness: 22.1 IBUsBoil Time: 60 min
Est OG: 1.040 (10.0° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 3.5%Taste Rating: 45.0

Ingredients
Amount Name Type #
9.90 gal Amber Malty Water 1
4.99 g Calcium Chloride (Mash 60 min) Misc 2
4.00 g Baking Soda (Mash 60 min) Misc 3
2.21 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
2.05 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.44 g Chalk (Mash 60 min) Misc 6
6 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 7
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
8.00 oz Melanoiden Malt (20.0 SRM) Grain 9
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 10
1.60 oz Chocolate Malt (450.0 SRM) Grain 11
1.60 oz Roasted Barley (300.0 SRM) Grain 12
0.70 oz Goldings, East Kent [7.2%] - Boil 60 min Hops 13
0.30 oz Goldings, East Kent [7.2%] - Boil 20 min Hops 14
1.00 tsp Irish Moss (Boil 10 min) Misc 15
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 16
1.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 17

Notes

Water - Amber/Malty Profile from Brun Water chocolate and roast barley added at end of mash mash at 158 for 40 minutes then mashout 10 min rise, then 10 at 168 90 minute boil ferment at 58-60 primary, slowly raise to 68 after 4 days until terminal store at 50 for 2-4 weeks, then cold crash and carb at 1.6 - 1.8 volumes

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