Attenuation
81.6% apparent
66.7% real
Fermentables
Genie Pale
Root Shoot Malting16.50 lbs|84.1%
Vienna MaltWeyermann
0.81 lbs|4.1%
Pale ChocolateThomas Fawcett
0.37 lbs|1.9%
Chateau Special B
Castle Malting0.12 lbs|0.6%
Hops
3.00 oz
East Kent Goldings (EKG) 5.5%
60 min Boil
Non-Fermentables
2.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Canning Salt (NaCl) Water Agent
Mash
3.00 g
Epsom Salt (MgSO4) Water Agent
Mash
5.00 g
Gypsum (CaSO4) Water Agent
Mash
7.00 ml
Lactic Acid Water Agent
Mash
2.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
2.00 g
Canning Salt (NaCl) Water Agent
Sparge
3.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
4.00 g
Gypsum (CaSO4) Water Agent
Sparge
3.00 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
Scottish Ale1728
Wyeast Labs
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
4.75%per hour
Trub Chiller Loss
0.26gal
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
Step 1
Temperature60 min
154°F
Fermentation and Aging
General Info
Inspired by Michael Bade's McPherson's Beard recipe - adjusted for my system. Grain percentages are the same; hop amounts differ, but are calculated to target 18 IBUs of the original recipe.
Michael stated that "it turned out bigger than expected," thus bringing it into Export territory.
Targeted 4.7% with a final gravity of 1.008.
Buddy Brew with Geoff Shideler where the club brewed Michael Bade's recipes to celebrate his life after his passing in 2022.