East Kingston 1850 60 Shilling Scotch Ale

A ProMash Recipe Report



BJCP Style and Style Guidelines
09-C Scottish and Irish Ale, Scottish Export 80

Min OG: 1.040 Max OG: 1.054   
Min IBU: 15 Max IBU: 30   
Min Clr: 9 Max Clr: 17  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 24.00 Wort Size (Gal): 24.00
Total Grain (Lbs): 58.00      
Anticipated OG: 1.067 Plato: 16.5
Anticipated SRM: 10.5        
Anticipated IBU: 32.5      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Daniels


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
87.1 50.50 lbs.  Pale Malt(2-row) England 1.038 3
12.9 7.50 lbs.  Amber Malt Great Britain 1.032 35

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
6.00 oz.  Phoenix Whole 7.00 32.5 90 min


Yeast
WYeast 1728 Scotish Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 58.00   
Water Qts: 87.00 Before Additional Infusions
Water Gal: 21.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 156 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 70 Min

Total Mash Volume Gal: 26.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule




Generated with ProMash Brewing Software