Description
| Est Bitterness: 33 IBU | Est Color: 21 EBC |
| STRONG SCOTCH ALE | ||||||||
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| 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 |
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| 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 | – |
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| COOL AND TRANSFER WORT |
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| PITCH YEAST AND MEASURE GRAVITY AND VOLUME |
| FERMENTATION INGREDIENTS | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE – AEB | Yeast | 7 | – | – |
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| FERMENTATION |
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| SECONDARY INGREDIENTS | ||||||||||||
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| DRY HOP AND BOTTLE/KEG |
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Vishal Got –
I like the brewof’s new recipes. it’s good products with perfect guidelines.
Keep it up. Also provide some equipments also.
sunay02 –