#22 Scotiae Cerevisia (BYO Sept. 04)
| Selected Style and BJCP Guidelines |
| Min SG: | 1.040 | Max SG: | 1.054 | Gravity in SG |
| Min IBU: | 15 | Max IBU: | 30 | |
| Min Color: | 9.0 | Max Color: | 17.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 7.00 US gals | Post-Boil Wort Volume: | 6.00 US gals |
| Pre-Ferment Batch Volume: | 5.50 US gals | ||
| Expected Pre-Boil Gravity: | 1.038 SG | Expected OG: | 1.053 SG |
| Expected FG: | 1.014 SG | ||
| Expected ABV: | 5.1 % | Expected ABW: | 4.0 % |
| Expected IBU: | 33.5 | Expected Color: | 10.7 SRM |
| Mash Efficiency: | 83.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 55 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| UK Pale Ale Malt | 8.50 lbs | 92.5 % | In Mash/Steeped |
| US Roasted Barley | 0.16 lbs | 1.7 % | In Mash/Steeped |
| US Black Malt | 0.03 lbs | 0.3 % | In Mash/Steeped |
| Sugar - White Sugar/Sucrose | 0.50 lbs | 5.4 % | End Of Boil |
| Hops |
| Variety | Alpha | Amount | Form | When |
| UK Golding | 5.7 | 1.9 oz | Pelletized Hops | 40 Min From End |
| UK Golding | 5.7 | 0.5 oz | Pelletized Hops | At turn off |
| UK Fuggle | 3.7 | 0.5 oz | Pelletized Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.0 oz | In Mash |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (154F) |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 168 degF | 5 |
| Rest at | 154 degF | 85 |
| Recipe Notes |
| Sugar goes in fermenter after 5 days. Ferment another 5 days then lower temp to below 40F. Rack to secondary after two days and maintain 40-50F for two to three weeks. Keg and lager for 1 to 3 months. Serve at 55F. |