Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.89 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Date: 17 Apr 2014
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Fermentation: Ale, Two Stage
Final Bottling Vol: 4.75 gal

Ingredients
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 58.3 %
4 lbs Munich Malt (9.0 SRM) Grain 2 16.7 %
2 lbs Oats, Flaked (1.0 SRM) Grain 3 8.3 %
2 lbs Roasted Barley (300.0 SRM) Grain 4 8.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 6 4.2 %
2.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 7 40.4 IBUs
2.00 oz Cascade [5.50 %] - Boil 45.0 min Hop 8 20.4 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 9 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.110 SG
Est Final Gravity: 1.035 SG
Est Alcohol by Vol: 10.0 %
Bitterness: 60.8 IBUs
Est Color: 49.6 SRM

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Sparge Water: 3.27 gal
Sparge Temperature: 168.0 F
Total Grain Weight: 24 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 33.20 qt of water at 167.1 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.27gal) of 168.0 F water

Carbonation and Storage

Carbonation Type: Bottle
Carbonation Used: Bottle with 3.48 oz Corn Sugar
Pressure/Weight: 3.48 oz
Volumes of CO2: 2.2

Recipe organized with BeerSmith (Template modified by SHv2)