Scottish Export Recipe - La Belle Rouge III

Recipe Info

Recipe Image

La Belle Rouge III

by on
All Grain
94 Liter(s)
116 Liter(s)
60 min
67%
Maris Otter Scottish Ale

This recipe was cloned from La Belle Rouge II.

Fermentables

56% - Maris Otter Pale - UK
12
38
3
Mash
12% - Melanoidin Malt - US
2.5
37
20
Mash
3% - Smoked Malt - DE
0.55
37
5
Mash
7% - Rye - DE
1.5
38
3
Mash
5% - Special B - BE
1.1
30
180
Mash
9% - Munich Light - DE
2
37
6
Mash
5% - Flaked Oats - US
1
37
1
Mash
4% - Cane Sugar - US
0.7905
46
1
Late

Hops

Boadicea
30
Pellet
FirstWort
60 min(s)
5.7
4.7
Boadicea
70
Pellet
Boil
60 min(s)
5.7
10.9
First Gold
70
Pellet
Boil
10 min(s)
8.4
5.8
Fresch Hallertau Tradicion
326
Leaf
DryHop
0 day(s)
0
0.0

Yeast

Fermentis Safale S-04
77%

Other Stuff

Irish Moss
2
each
FlameOut
Calcium Cloride
0.025
kg
Boil
Phosporic Acid
2.5
ml
Boil

Mash Steps

Single Mash Step
Direct Heat
68
80 min
Mash-Out
Direct Heat
76
10 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

La Belle Rouge III
Scottish Export
  • 94.00 Gallons Liters Batch Size
  • 116.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.011 FG
  • 21.3 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 14.5° SRM Color
  • 67% Efficiency
  • 4.9% ABV Alcohol
  • 162 per 12oz Calories
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