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Kilty Pleasure

283 calories 28 carbs
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Sean G. Tierney
Calories: 283 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created Saturday February 27th 2016
1.085
1.020
8.48%
21.65
17.2
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale Ale14 lb Pale Ale 37 3.5 82.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.9%
6 oz American - Caramel / Crystal 80L6 oz Caramel / Crystal 80L 33 80 2.2%
3 oz American - Chocolate3 oz Chocolate 29 350 1.1%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.9%
0.5 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.9%
17.06 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 21.65 100%
 
Mash Guidelines
Amount Description Type Temp Time
10 gal Fly Sparge 155 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.74 39  
Strike water volume at mash thickness of 1.3 qt/lb 5.22 20.9  
Remaining sparge water volume 4.52 18.1  
Grain absorption losses -2.01 -8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.48 29.9  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Adjusted starting boil size 7.56 30.2  
Boil off losses -2.25 -9  
Hops absorption losses -0.06 -0.2  
Amount going into fermentor 5.25 21  
Total: 9.74 39
 
Notes

Heat water to strike temps 165F
Fill Mash tun, dough in
Start pumps,
maintain 153-155F for 60 minutes
Check for conversion (iodine test)
Extract 1-1.5 gallons of wort
Drain remainder of wort into Boil kettle
volume should be around 6.5-7 gal.
Separately bring both batches to a boil.
reduce smaller batch to a thick consistency, add to full boil
Large batch full boil for 90 ->
@60 - add hops (1.25 oz Fuggles)
@15 - add Irish moss
@15 - immersion chiller
@0 - flame out
Cool -
rack to primary
pitch re-hydrated yeast

--2/16/18 - Added .5# Biscuit, trying to get a more nuttier flavor. I will also need to pitch TWO packets of Yeast.

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  • Last Updated: 2020-02-03 20:42 UTC