1st Place 2019 Session or Saison Competition - Tim Mains - Great Scott! - Scottish Heavy
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 25 L |
60 min |
15.1 IBUs |
21.3 SRM |
1.040 |
1.009 |
4.1 % |
|
Actuals |
1.04 |
1.01 |
3.9 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Scottish Heavy |
14 B |
1.035 - 1.04 |
1.01 - 1.015 |
10 - 20 |
13 - 22 |
2 - 2.8 |
3.2 - 3.9 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
3.2 kg |
71.91 |
| Munich I (Weyermann) |
500 g |
11.24 |
| Caramel/Crystal Malt - 65L (Bairds) |
300 g |
6.74 |
| Chocolate Rye (Weyermann) |
300 g |
6.74 |
| Chocolate (Briess) |
150 g |
3.37 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
30 g |
60 min |
Boil |
Pellet |
5 |
| East Kent Goldings (EKG) |
10 g |
0 min |
Boil |
Pellet |
5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| London Ale Yeast (1028) |
Wyeast Labs |
75% |
15.56°C - 22.22°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
66.67°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
19.44°C |
| Aging |
30 days |
18.33°C |
