Lynch's Kiltlifting Scotch Ale - Extract

Lynch's Kiltlifting Scotch Ale - Extract
Scottish Wee Heavy Ale
Type: Extract Date: 12/27/2003
Batch Size (fermenter): 5.00 gal Brewer: CCHBS
Boil Size: 3.50 gal Asst Brewer:
Boil Time: 60 min Equipment: CCHBS partial boil instructions
End of Boil Volume 2.98 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 0.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

 

Ingredients
Amt Name Type # %/IBU
3 lbs Pale Liquid Extract (8.0 SRM) Extract 0 30.0 %
6 lbs Munich Liquid Extract (11.0 SRM) Extract 0 60.0 %
1.0 oz Peat Smoked Malt (3.0 SRM) Grain 0 0.6 %
3.0 oz Special B Malt (180.0 SRM) Grain 0 1.9 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0 2.5 %
4.0 oz English Crystal 17L (17.0 SRM) Grain 0 2.5 %
4.0 oz Roasted Barley (300.0 SRM) Grain 0 2.5 %
0.50 oz Williamette [5.50 %] - Boil 30.0 min Hop 0 5.2 IBUs
2.00 oz Northern Brewer [7.40 %] - Boil 60.0 min Hop 0 36.5 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [125.00 ml] Yeast 0 -

Beer Profile

Est Original Gravity: 1.066 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 0.6 %
Bitterness: 41.7 IBUs Calories: 32.0 kcal/12oz
Est Color: 20.6 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 10 lbs
Sparge Water: 3.62 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 3.78 oz Carbonation Used: Bottle with 3.78 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

 
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