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Kettle House Cold Smoke Clone

228 calories 23 carbs
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Beer Stats
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
1.069
1.016
6.99%
62.49
20.31
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%
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.07 36.3  
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Remaining sparge water volume 4.78 19.1  
Grain absorption losses -1.72 -6.9  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses -0.11 -0.4  
Amount going into fermentor 5.5 22  
Total: 9.07 36.3
 
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.

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  • Last Updated: 2019-05-23 14:58 UTC