Kettle House Cold Smoke Clone

Method: All Grain
Style: Scottish Light 60/-
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Craig Diggs
Calories: 228 calories (Per 12oz)
Carbs: 23 g (Per 12oz)

Created Friday June 1st 2018

Original Gravity:

1.069

Final Gravity:

1.016

ABV (standard):

6.99%

IBU (tinseth):

62.49

SRM (morey):

20.31

Mash pH

5.76

Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	American - Pale 2-Row13 lb Pale 2-Row	37	1.8	94.5%
6 oz	American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L	33	120	2.7%
4 oz	Belgian - De-Bittered Black4 oz De-Bittered Black	34	566	1.8%
2 oz	American - Roasted Barley2 oz Roasted Barley	33	300	0.9%
13.75 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.5 oz	Bullion2.5 oz Bullion Hops	Leaf/Whole	8	Boil	60 min	62.49	88.2%
0.333 oz	Kent Goldings0.333 oz Kent Goldings Hops	Leaf/Whole	5	Aroma	0 min		11.8%

Show Summary View

Amount	Variety	IBU	Bill %
2.5 oz	Bullion2.4999999942814 oz Bullion Hops	62.49	88.2%
0.33 oz	Kent Goldings0.33299999923829 oz Kent Goldings Hops		11.8%
2.83 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
17.2 qt	175¯F	Sparge	150 °F	90 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Whirl Flock	Fining	Boil	15 min.

Yeast

Wyeast - Scottish Ale 1728

Amount:	2 Each
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	55 - 75 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 350 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: White Cane Sugar Amount: 4.5 oz CO₂ Level: 2.26 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Pitch yeast cold - sub 60 deg. - Add 10 tablets of crushed Beano to the wart before lagering.

Lager at 57 deg for eight days.

Increase temp to 68 deg across five days and let rest until fermentation stops.

View Count: 42
Brew Count: 0
Last Updated: 2019-05-23 14:58 UTC

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