Jamil's Scottish 60/-
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.030 SG | Maximum OG: | 1.035 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 10 IBU | Maximum IBU: | 20 IBU |
| Minimum Color: | 9.0 SRM | Maximum Color: | 17.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 3.00 US gals | Wort Volume After Boil: | 2.50 US gals |
| Volume Transferred: | 2.30 US gals | Water Added To Fermenter: | 2.70 US gals |
| Volume At Pitching: | 5.00 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.060 SG | Expected OG: | 1.033 SG |
| Expected FG: | 1.008 SG | Apparent Attenuation: | 76.3 % |
| Expected ABV: | 3.3 % | Expected ABW: | 2.6 % |
| Expected IBU (using Rager): | 12.2 IBU | Expected Color (using Morey): | 14.5 SRM |
| BU:GU ratio: | 0.37 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 65 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Golden Promise | 4lb 0oz | 60.4 % | 1.5 | In Mash/Steeped |
| US Caramel 40L Malt | 1lb 0oz | 15.1 % | 7.4 | In Mash/Steeped |
| US Munich 10L Malt | 8.00 oz | 7.5 % | 0.9 | In Mash/Steeped |
| Canadian Honey Malt (Gambrinus) | 8.00 oz | 7.5 % | 2.1 | In Mash/Steeped |
| US Caramel 120L Malt | 8.00 oz | 7.5 % | 11.0 | In Mash/Steeped |
| UK Pale Chocolate Malt | 2.00 oz | 1.9 % | 4.6 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.5 % | 0.50 oz | 12.2 | Loose Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (70C/158C) |
| Step Type | Temperature | Duration |
| Rest at | 158 degF | 60 |
| Recipe Notes |
| Recipe from Jamil Zainasheff. |