| Amount | Malt/Grain | % |
|---|---|---|
| 11.00 pounds | American Pale Malt (2-Row) | 76.9% |
| 2.00 pounds | German Light Munich Malt | 14% |
| 0.50 pounds | Crystal Malt 40L | 3.5% |
| 0.25 pounds | Belgian Special B Malt | 1.7% |
| 0.25 pounds | American Roasted Barley | 1.7% |
| 0.25 pounds | British Pale Chocolate | 1.7% |
| 0.06 pounds | Scottish Peated Malt | 0.4% |
| 14.31 pounds | Total Grain Weight | 100% |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 1 tsp | Baking Soda | Mash minutes |
| 1 tsp | Calcium Chloride | Mash minutes |
| 5 tbsp | 5.2 Stabilizer | Mash minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 min | 13.7% | |||
| 0.50 ounces | Willamette | 30 min | 4.5% | |||
| 0.50 ounces | Willamette | 0 min | 4.5% | |||
| 2.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Scottish Ale | Wyeast | 1728 | 1000 ml |
Mash profile for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 45 min. | 158°F | Add 70% of mash water at 171° F / 77° C |
| 2 | Mash Out | 10 min. | 168°F | Add 30% of mash water at 197° F / 92° C |
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 4.8 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 3.8 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 5.5 | ||
| Post-Boil Amount: | 5 | ||
| Boil Time: | 120 | ||
| OG: | 1.062 / 15.2° P | ||
| Mash PH: | |||
| Boil PH: | |||
Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.