Merida Scottish Ale
| Merida Scottish Ale --- Batch 1 |
| Style |
|
Scottish Light |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.60 gal |
| Brewhouse Efficiency |
|
68.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.031 SG |
|
Estimated FG |
|
1.010 SG |
| Recipe Bitterness |
|
12.9 IBUs (Rager) |
|
Alcohol by Volume |
|
2.8 % |
| BU : GU |
|
0.416 |
|
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| Recipe Color |
|
18.1 SRM |
|
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| Measured OG: |
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Measured FG: |
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| ADF: |
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Measured ABV: |
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| Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 7.60 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 5.00 g |
Calcium Chloride (Mash) |
Water Agent |
2 |
- |
- |
| 2.00 g |
Epsom Salt (MgSO4) (Mash) |
Water Agent |
3 |
- |
- |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
4 |
- |
- |
| 4 lbs 8.0 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
5 |
65.5 % |
0.35 gal |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
6 |
14.5 % |
0.08 gal |
| 8.0 oz |
Honey Malt (25.0 SRM) |
Grain |
7 |
7.3 % |
0.04 gal |
| 6.0 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
8 |
5.5 % |
0.03 gal |
| 4.0 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
9 |
3.6 % |
0.02 gal |
| 4.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
10 |
3.6 % |
0.02 gal |
| 1.000 oz |
Fuggles [4.50 %] - Boil 25.0 min |
Hop |
11 |
7.4 IBUs |
- |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
12 |
- |
- |
| 1.000 oz |
East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min |
Hop |
13 |
5.5 IBUs |
- |
| 1.0 pkg |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
14 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 30.41 qt of water at 160.9 F |
156.0 F |
45 min |
| Heat |
Heat to 158.0 F over 10 min |
158.0 F |
15 min |
| Mash Out |
Heat to 170.0 F over 7 min |
170.0 F |
10 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes Prepare mash and sparge
water together. Brewing salts in the mash and sparge water. This should bring
Denver water profile (as defined by BeerSmith) to "Balanced
Amber" Ca=85,Mg=15,Na=21,SO4=117,Cl=107,HCO3=104 Acid addition to bring
calculated pH around 5.3 Mash and boil as directed above. Cool to around
65 degrees. Ferment for a couple weeks. Force carbonate to 2.5 volumes.
Condition to taste.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
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(1.028 SG) |
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Pre-boil Vol |
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(6.60 gal) |
| Actual Mash Efficiency |
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Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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