BJCP 2021 – 14C
| Amount | Fermentable | % |
|---|---|---|
| 16.50 pounds | Genie Pale Root Shoot Malting | 84.1% |
| 1.00 pounds | Crystal Medium Simpsons | 5.1% |
| 0.81 pounds | Munich II Weyermann | 4.1% |
| 0.81 pounds | Vienna Malt Weyermann | 4.1% |
| 0.37 pounds | Pale Chocolate Thomas Fawcett | 1.9% |
| 0.12 pounds | Chateau Special B Castle Malting | 0.6% |
| 19.61 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 3.00 ounces | East Kent Goldings (EKG) | 60 minutes | Boil | Pellet | 5.5% | |
| 3.00 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 2.00 g | Canning Salt (NaCl) | Water Agent | Mash | 0 minutes |
| 3.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 5.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 7.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 2.00 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 2.00 g | Canning Salt (NaCl) | Water Agent | Sparge | 0 minutes |
| 3.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 4.00 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 3.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Scottish Ale | Wyeast Labs | 1728 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Temperature | Temperature | 60 minutes | 154° F |
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.