Scottish Gruit
A ProMash Recipe Report
|
Batch Size (Gal):
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5.50
|
Wort Size (Gal):
|
5.50
|
|
Total Grain (Lbs):
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16.00
|
|
|
|
Anticipated OG:
|
1.066
|
Plato:
|
16.23
|
|
Anticipated SRM:
|
20.5
|
|
|
|
Anticipated IBU:
|
0.0
|
|
|
|
Brewhouse Efficiency:
|
60
|
%
|
|
|
Wort Boil Time:
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90
|
Minutes
|
|
|
Evaporation Rate:
|
20.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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7.86
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.047
|
SG
|
11.55 Plato
|
|
%
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Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
81.3
|
13.00 lbs.
|
Maris Otter Pale Ale Malt (2 Row)
|
England
|
1.039
|
2
|
|
6.3
|
1.00 lbs.
|
Smoked(Bamberg)
|
Germany
|
1.037
|
9
|
|
6.3
|
1.00 lbs.
|
Crystal 40L
|
America
|
1.034
|
40
|
|
3.1
|
0.50 lbs.
|
Cara-Pils Dextrine Malt
|
|
1.033
|
2
|
|
3.1
|
0.50 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Type
|
Time
|
|
0.30 Oz
|
Marsh Rosermary
|
Herb
|
90 Min.(boil)
|
|
0.30 Oz
|
Yarrow
|
Herb
|
90 Min.(boil)
|
|
0.30 Oz
|
Sweet Gale
|
Herb
|
90 Min.(boil)
|
|
2.00 Oz
|
Heather Tips
|
Herb
|
0 Min.(boil)
|
WYeast 1728 Scottish Ale
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
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16.00
|
|
|
Water Qts:
|
22.00
|
Before Additional Infusions
|
|
Water Gal:
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5.50
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.38
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
154
|
60 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 6.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Mash according to schedule.
Strain wort through heather tips as it's going into the fermenter.
Ferment at 66 deg F.
Cold condition for two weeks before bottling/kegging.
Alternate yeast: WLP028 Edinburgh Scottish Ale Yeast
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Generated with ProMash Brewing Software |