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STRONG SCOTCH ALE RECIPE KIT

(2 customer reviews)

Rs. 1,349.00 – Rs. 1,399.00

Est Bitterness: 33 IBU | Est Color: 21 EBC

Est Bitterness: 33 IBU | Est Color: 21 EBC

RECIPE KIT INCLUDES:

Pale Ale Malt: 1.5 Kgs

Cara Ruby Malt: 500 Gms

Barley Flakes: 500 Gms

Munich Malt: 500 Gms

Vienna Malt: 500 Gms

Smoked Malt: 250 Gms

Mosaic: 25 Gms

Spindasol SB1: 1 Pack

Spindasol SB3: 1 Pack

Fermoale Yeast: 1 Pack

Click here for detailed recipe. 

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SKU: STRONG SCOTCH ALE RECIPE KIT Categories: , , ,

Description

Est Bitterness: 33 IBU Est Color: 21 EBC
STRONG SCOTCH ALE
Type: All Grain Batch Size: 10.00 Ltr
Boil Size: 18.5 Ltr Boil Time: 90 min
End of Boil Vol: 14.3 Ltr Final Bottling Vol: 10 Ltr
Fermentation: Ale, Single Stage Est Mash Efficiency: 80 %
PREPARE FOR BREWING
·          Hydrate yeast with 200 ml warm

·         Clean and Prepare Brewing Equipment

·         Total Water Needed: 24 L

·         Mash Water Acid: None
MASH OR STEEP GRAINS
MASH INGREDIENTS
Amt Name Type # %/IBU Volume
1.50 Kg Château Pale Ale (8.5 Ebc) Grain 1 40.0 % 0.98 L
0.50 Kg Château Cara Ruby® (50.0 Ebc) Grain 2 13.3 % 0.33 L
0.50 Kg Château Chit Barley Malt Flakes (4.9 Ebc) Grain 3 13.3 % 0.33 L
0.50 Kg Château Munich (25.0 Ebc) Grain 4 13.3 % 0.33 L
0.50 Kg Château Vienna (5.5 Ebc) Grain 5 13.3 % 0.33 L
0.25 Kg Château Smoked (8.1 Ebc) Grain 6 6.7 % 0.16 L
MASH STEPS
Name Description Step Temperature Step Time
Mash In Add 10 L of water at 74.4 C 67.8 C 60 min
Mash Out Add 5.5 L of water at 91.5 C 75.6 C 10 min
  • Sparge Water Acid: None
  • Fly sparge with 4 L water at 75.6 C
  • Add water to achieve boil volume of 18.5 L
  • Estimated pre-boil gravity is 14 Brix
BOIL INGREDIENTS
Amt Name Type # %/IBU Volume
12.00 g Mosaic (HBC 369) [12.25 %] – Boil 60.0 min Hop 7 24.5 IBUs –
12.00 g Mosaic (HBC 369) [12.25 %] – Boil 10.0 min Hop 8 8.9 IBUs –
8.00 g Spindasol SB1 – Boil 00.0 min Hop 8 8.9 IBUs –
  • Estimated Post Boil Vol: 14 L and Est Post Boil Gravity: 19 Brix
COOL AND TRANSFER WORT
  • Cool wort to fermentation temperature
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 10.00 L
  • Add Spindasol SB1 – 8 ML
PITCH YEAST AND MEASURE GRAVITY AND VOLUME
FERMENTATION INGREDIENTS
Amt Name Type # %/IBU Volume
1.0 pkg FERMOALE – AEB Yeast 7 – –
  • Measure Actual Original Gravity _______     (Target: 19 Brix)
  • Measure Actual Batch Volume _______     (Target: 10.00 L)
FERMENTATION
  • Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)
SECONDARY INGREDIENTS
Amt Name Type # %/IBU Volume
8.00 ml Spindasol SB3 (Secondary) Fining 10 – –
DRY HOP AND BOTTLE/KEG
  • Measure Final Gravity: _________  (Estimate: 6 Brix)
  • Date Bottled/Kegged: ________________ Carbonation: Bottle with 60 g Sugar
  • Age beer for 30.00 days at 18 C
  • Drink and enjoy!

Additional information

Weight 4 kg
Grain Option

Unmilled Grain, Milled/Crushed Grain

2 reviews for STRONG SCOTCH ALE RECIPE KIT

  1. Vishal Got –

    I like the brewof’s new recipes. it’s good products with perfect guidelines.
    Keep it up. Also provide some equipments also.

  2. sunay02 –

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