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Kilt Lifter, A Scottish Wedding Beer System


Details

Beer Style
9E Strong Scotch Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
74%
Recipe Volume
5.5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
987.3 points
Potential Extract
730.6 points (74% from recipe)
Anticipated OG
1.133 SG
Boil SG
1.104 SG (at start of boil)
Anticipated Color
21.3 SRM     
Estimated IBU
15.2 IBU
Estimated FG
1.039 SG
Estimated Alcohol
12.1 %abv
Fermentation
Primary 14 d, Secondary 7 d, and Lager 28 d
Mash
40 m @ 146 tempF and 40 m @ 156 tempF

Style Compliance

9E Strong Scotch Ale
Original Gravity
1.070-1.130 SG
Final Gravity
1.018-1.056 SG
Alcohol
6.5-10.0 %abv
Bitterness
17.0-35.0 IBU
Color
14.0-25.0 SRM
 
OG
1.133 SG High
FG
1.039 SG
Alcohol
12.1 %abv High
Bitterness
15.2 IBU Low
Color
21.3 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Crisp Maris Otter 16 lbs 3.5 °L 38 ppg 61.0 %
Weyermann Dark Wheat 6 lbs 7.0 °L 39 ppg 22.9 %
Briess Caramel 20L 1 lbs 20.0 °L 34 ppg 3.8 %
Briess Caramel 80L 1 lbs 80.0 °L 34 ppg 3.8 %
Weyermann CaraMunich II 1 lbs 46.0 °L 36 ppg 3.8 %
Castle CaraVienne 1 lbs 21.0 °L 32 ppg 3.8 %
Weyermann Smoked Malt 0.25 lbs 2.2 °L 37 ppg 1.0 %
Totals 26.2 lbs 987.3 points 100%

Fermentables

Name: Crisp Maris Otter
Amount: 16 lbs
Color: 3.5 °L
Potential: 38 ppg
% Grist61.0 %
Name: Weyermann Dark Wheat
Amount: 6 lbs
Color: 7.0 °L
Potential: 39 ppg
% Grist22.9 %
Name: Briess Caramel 20L
Amount: 1 lbs
Color: 20.0 °L
Potential: 34 ppg
% Grist3.8 %
Name: Briess Caramel 80L
Amount: 1 lbs
Color: 80.0 °L
Potential: 34 ppg
% Grist3.8 %
Name: Weyermann CaraMunich II
Amount: 1 lbs
Color: 46.0 °L
Potential: 36 ppg
% Grist3.8 %
Name: Castle CaraVienne
Amount: 1 lbs
Color: 21.0 °L
Potential: 32 ppg
% Grist3.8 %
Name: Weyermann Smoked Malt
Amount: 0.25 lbs
Color: 2.2 °L
Potential: 37 ppg
% Grist1.0 %
Totals
Amount: 26.2 lbs
Potential: 987.3 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.99 oz @ 4.1 %AA (8.0 AAU) 15.2 (17.8 %) Boil 60 min
Totals 2.0 oz
Hop: Golding
Amount: 1.99 oz
%AA: 4.1
When: Boil
Time: 60 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
Wyeast 1728 Scottish Ale 71 % Primary
Name: Wyeast 1728 Scottish Ale
Attenuation: 71 %
When: Primary
 
 
 
Recipe Source: Fred Bonjour