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Scottish Heavy 70/- Caramelized System

Description
After 2 weeks ferment, crash to 40F for "a few months" to improve the beer.

Details

Beer Style
9B Scottish Heavy 70/- (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
120 min 
Maximum Extract
320.5 points
Potential Extract
224.4 points (70% from recipe)
Anticipated OG
1.045 SG
Boil SG
1.032 SG (at start of boil)
Anticipated Color
13.3 SRM     
Estimated IBU
15.8 IBU
Estimated FG
1.013 SG
Estimated Alcohol
4.2 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

9B Scottish Heavy 70/-
Original Gravity
1.035-1.040 SG
Final Gravity
1.010-1.015 SG
Alcohol
3.2-3.9 %abv
Bitterness
10.0-25.0 IBU
Color
9.0-17.0 SRM
 
OG
1.045 SG High
FG
1.013 SG
Alcohol
4.2 %abv High
Bitterness
15.8 IBU
Color
13.3 SRM
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 8.5 lbs 3.2 °L 37 ppg 97.8 %
Briess Black Barley 3 oz 500.0 °L 32 ppg 2.2 %
Totals 8.7 lbs 320.5 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 8.5 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist97.8 %
Name: Briess Black Barley
Amount: 3 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist2.2 %
Totals
Amount: 8.7 lbs
Potential: 320.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 0.75 oz @ 5.0 %AA (3.8 AAU) 15.8 (39.3 %) Boil 60 min
Totals 0.8 oz
Hop: Golding
Amount: 0.75 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 0.8 oz

Yeast

Name Attenuation When
Wyeast 1728 Scottish Ale 71 % Primary
Name: Wyeast 1728 Scottish Ale
Attenuation: 71 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.