Barrel Aged Scottish Shilling

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 120 min 16.9 IBUs 12.5 SRM 1.037 1.010 3.5 %
Actuals 1.045 1.009 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Scottish Heavy 70/- 9 B 1.035 - 1.04 1.01 - 1.015 10 - 25 9 - 17 1.5 - 2.3 3.2 - 3.9 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 7 lbs 79.43
Pale Malt (6 Row) US 1 lbs 11.35
Cara-Pils/Dextrine 8 oz 5.67
Roasted Barley 3 oz 2.13
Acid Malt 2 oz 1.42

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1 oz 60 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.20 Items 15 min Boil Fining
Yeast Nutrient 1.20 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Add 3g CaCl2 to mash water
Add 10g CaCl2 to sparge water

Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio
106 4 3 158 33 4.79


Transfer to barrel on 5/17
Kegged on 6/10