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For Duck' Sake!!

214 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18.17 liters
Post Boil Size: 15.17 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Monday September 28th 2020
1.069
1.019
6.5%
21.0
25.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Bairds - Maris Otter Pale Ale3.8 kg Maris Otter Pale Ale 37.5 2.5 78.1%
280 g American - Caramel / Crystal 80L280 g Caramel / Crystal 80L 33 80 5.8%
280 g American - Caramel / Crystal 10L280 g Caramel / Crystal 10L 35 10 5.8%
300 g American - Victory300 g Victory 34 28 6.2%
150 g Proximity - Chocolate Malt150 g Chocolate Malt 32 350 3.1%
55 g Flaked Barley55 g Flaked Barley 32 2.2 1.1%
4,865 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g East Kent Goldings23 g East Kent Goldings Hops Pellet 5 Boil 60 min 21.02 100%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Lactic acid Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 93.6 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.6 L Infusion 67 °C 67 °C 60 min
8.4 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.6
Mash volume with grains 17.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 10 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 18.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 13 L) 15.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15.2 L) 13
Total: 23.9  
Equipment Profile Used: System Default
 
Notes
  • 1liter yeast starter
  • fermentation at 20 degrees
Last Updated and Sharing
 
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  • Last Updated: 2021-04-08 10:52 UTC