Scottish 70 Shillings - Scottish Heavy

Recipe Info
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Scottish 70 Shillings

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All Grain
5 Gallon(s)
8 Gallon(s)
90 min
75%
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An all grain recipe using specialty grains and a longer aggressive boil to caramelize the wort. I was going for a 60 Shilling brew but the results were closer to a 70 Shilling. I have already brewed this recipe and initial results are great aroma and nice taste. I will update later once completed and carbonated.

Fermentables
% lb fermentable ppg   L   usage  
56% 4 Maris Otter Pale - UK 38
3°		 Mash
7% 0.5 Munich - Light 10L - US 35
10°		 Mash
7% 0.5 Honey - US 35
1°		 Late
14% 1 Caramel/Crystal 40 - US 35
40°		 Mash
7% 0.5 Caramel/Crystal 120 - US 35
120°		 Mash
7% 0.5 Carapils - Dextrine Malt - US 33
1°		 Mash
2% 0.125 Chocolate Malt - US 34
350°		 Mash
7.125 lb

Hops
oz variety type usage time AA   IBU  
0.5 East Kent Goldings Pellet Boil 60 minutes 5.5 11.4
0.5 oz IBUs calculated using the Tinseth formula

Hop Summary
oz variety type AA
0.5 East Kent Goldings Pellet 5.5
0.5 oz  

Yeast
name attenuation  
Mangrove Jacks M76 Bavarian Lager 75%
 

Other Stuff
amount unit name usage
1 each Whirlfloc Boil
 

Mash Steps
type heat temp °F time
Single infusion Infusion 158 60 minutes
 

Special Instructions
  1. This is based on my tun and boil evaporations, adjust to your own environment.
  2. Heat 2 to 2.5 gallon of water to 177 degree. I like to start with a lower volume of water in case I need to add more to raise the mashing temperature. Mash for 60 minutes
  3. While mashing heat 6 gallon of water to 180 degree.
  4. Sparge grains and drain until you have 8 gallon of wort. Boil aggressively for 90 minutes. The goal is to reach 5 gallons.
  5. Add hops at the last 60 minutes of the boil.
  6. Add Irish Moss or Whirlfloc tab at the last 15 minutes.
  7. Ferment at 60F temperature with an ale yeast or you can use a lager yeast. I decide to ferment with a lager yeast at 50F since I have a temperature controlled fermenting chamber. I always use dry yeast these days and have good results.
  8. Allow 3 or 4 weeks to ferment when using a lager yeast at low temps. Clarify once completed.

Recipe Facts

Scottish 70 Shillings
Scottish Heavy
5.00 Gallons Liters
8.00 Gallons Liters  @  90  min
1.040
1.010
16.4° SRM
75%
11.4 IBU (tinseth)
0.29
3.9% ABV
131 per 12oz
Beer Xml How are these calculations made?