| BJCP Style | Scottish Light 60/- - 9A |
|---|---|
| Type | All Grain |
| Profile | Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy offwhite to light tan-colored head. Flavor: Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. |
| Batch Size | 12.0 L |
| Mash | 67.8° for 60.0 min |
| Boil Time | 60.0 min |
| Efficiency | 72.0 % |
| IBU | 20.4 IBUs |
| EBC | 23.1 EBC |
| OG | 1.032 SG (Est. 1.031 SG) |
| FG | 1.016 SG (Est. 1.009 SG) |
| ABV | 2.1 % (Est. 3.0 %) |
| Std drinks | 0.5 per 330ml stubby 1.2 per 750ml longneck 0.5 per middy 0.7 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Pale Malt, Traditional Ale (Joe White) | 1.40 kg | 5.9 EBC | 82.35 % | |
| Crystal, Medium (Simpsons) | 0.30 kg | 178.5 EBC | 17.65 % | |
| Total grain bill | 1.7 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| Chinook | 7.50 g | 40.0 mins | Boil | 3.6% |
| Total hops | 7.50 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 0.52 Items | 15.0 mins | Boil | Fining |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| S-33 - SafBrew Ale | DCL/Fermentis | Ale | 73.0 % | 18.3 C - 22.2 C |
| #00 08/12/18 Brew day 02/01/19 Pitched yeast 13/01/19 Bottled, 45g sugar -10x 750ml Longecks -1x 950ml squealer -1x 330ml stubbie =8.8L, racked to secondary, sediment in secondary |