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Scottish Light 60/- Caramelized System

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

Details

Beer Style
9A Scottish Light 60/- (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
283.5 points
Potential Extract
198.5 points (70% from recipe)
Anticipated OG
1.040 SG
Boil SG
1.028 SG (at start of boil)
Anticipated Color
13.0 SRM     
Estimated IBU
14.7 IBU
Estimated FG
1.012 SG
Estimated Alcohol
3.7 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

9A Scottish Light 60/-
Original Gravity
1.030-1.035 SG
Final Gravity
1.010-1.013 SG
Alcohol
2.5-3.2 %abv
Bitterness
10.0-20.0 IBU
Color
9.0-17.0 SRM
 
OG
1.040 SG High
FG
1.012 SG
Alcohol
3.7 %abv High
Bitterness
14.7 IBU
Color
13.0 SRM
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 7.5 lbs 3.2 °L 37 ppg 97.6 %
Briess Black Barley 3 oz 500.0 °L 32 ppg 2.4 %
Totals 7.7 lbs 283.5 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 7.5 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist97.6 %
Name: Briess Black Barley
Amount: 3 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist2.4 %
Totals
Amount: 7.7 lbs
Potential: 283.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 0.67 oz @ 5.0 %AA (3.4 AAU) 14.7 (40.9 %) Boil 60 min
Totals 0.7 oz
Hop: Golding
Amount: 0.67 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 0.7 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.