Cheeky Bastard
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-B Scottish and Irish Ale, Scottish Heavy 70
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Min OG:
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1.035
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Max OG:
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1.040
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|
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Min IBU:
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10
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Max IBU:
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25
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|
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Min Clr:
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9
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Max Clr:
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17
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.50
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Wort Size (Gal):
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6.50
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Total Grain (Lbs):
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9.63
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|
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Anticipated OG:
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1.038
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Plato:
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9.55
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Anticipated SRM:
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13.6
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Anticipated IBU:
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19.4
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Brewhouse Efficiency:
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70
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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7.65
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Gal
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Pre-Boil Gravity:
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1.032
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SG
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8.15 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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72.7
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7.00 lbs.
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Golden Promise
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Great Britain
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1.038
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3
|
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5.2
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0.50 lbs.
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Munich Malt
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Germany
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1.037
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8
|
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5.2
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0.50 lbs.
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Honey Malt
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Canada
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1.030
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18
|
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10.4
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1.00 lbs.
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Crystal 40L
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America
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1.034
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40
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1.3
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0.13 lbs.
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Pale Chocolate Malt
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Great Britain
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1.034
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225
|
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5.2
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0.50 lbs.
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Crystal 120L
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Great Britain
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1.033
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120
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Goldings - E.K.
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Pellet
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5.50
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19.4
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60 min
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Amount
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Name
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Type
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Time
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1.00 Unit(s)
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Whirlfloc
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Fining
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5 Min.(boil)
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White Labs WLP001 California Ale
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Mash Type:
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Single Step
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Grain Lbs:
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9.63
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Water Qts:
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12.00
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Before Additional Infusions
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Water Gal:
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3.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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154
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60 Min
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Mash-out Rest:
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168
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5 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 3.77 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Ferment @ 68 until full attenuation, dump trub and psuedo-lager at ~ 50 for 3 weeks. Keep this in the lower end of the range to minimize esters as much as possible.
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1st place, DOZE club competition (2006) - Brewed at EJ Phair's Alehouse as prize
2nd place, UNYHA (2006)
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Generated with ProMash Brewing Software |