Mash stage: 1
Fermentables
| Amount (gr) | SRM | |
|---|
|
Pale Chocolate Malt
|
53.00 |
|
|
|
Special B Malt
|
70.00 |
180.00 |
|
|
Melanoiden Malt
|
93.00 |
20.00 |
|
|
MB - Oats flaked
|
120.00 |
1.50 |
|
|
Amber Malt
|
120.00 |
27.50 |
|
|
Biscuit Malt
|
310.00 |
23.00 |
|
|
Maris Otter Pale Ale malt
|
1530.00 |
2.50 |
|
Total weight of grain fermentables for each Mash Stage must be between 1200 - 2300 grams
Max percentage of sugar must be lower than 10% of total mash stage weight
Mashing scheme
| Start temp. in °C | Duration (min) |
|---|
| 1 |
64.0 |
30.0 |
| 2 |
66.0 |
30.0 |
| 3 |
70.0 |
15.0 |
| 4 |
71.0 |
15.0 |
| 5 |
72.0 |
10.0 |
| 6 |
75.0 |
0.0 |
Boiling time: 100 min
| Hops | Amount (gr) | Duration (min) | Alpha | |
|---|
| Sorachi Ace
|
7.00 |
100 |
10.2 |
|
|
| Sorachi Ace
|
11.00 |
0 |
10.2 |
|
|
| Other Ingredients | Amount (gr) | Duration |
|---|
|
Irish Moss
|
1.00 |
10 | |
|
Yeast Nutrient
|
1.00 |
10 | |
|
D-180 Candisyrup
|
180.00 |
1 | |
|
Muscovado
|
90.00 |
1 | |
Fermentation scheme
| Temperature | End Temperature | Duration | Additions |
|---|
|
PRIM
(Airlock)
|
14.0 |
14.0 |
3.0 days |
| WYEAST 1728 "Scottish Ale" - 125.00gr
|
|
| 14.0 |
20.0 |
2.0 days |
|
|
SECND
|
20.0 |
20.0 |
3.0 days |
|
|
COND
|
5.0 |
5.0 |
2.0 days |
|
|
COND
|
5.0 |
5.0 |
1.0 days |
|
|
COND
|
5.0 |
5.0 |
0.0 days |
|
