John Duncan's Own - Beer Recipe - Brewer's Friend

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John Duncan's Own

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
3.00 (1 Review)

Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Thursday June 18th 2020
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80 shilling ale

by B6jordan1

OG: 1.049 FG: 1.011 ABV: 5.0% IBU: 26

1.060
1.015
6.0%
26.5
13.8
4.5
36.82
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Golden Promise9 lb Golden Promise $ 1.99 / lb
$ 17.91 		37 3 74.6%
0.50 lb German - Munich Light0.5 lb Munich Light $ 1.79 / lb
$ 0.90 		37 6 4.1%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L $ 2.29 / lb
$ 3.44 		34 60 12.4%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb American - Carapils (Dextrine Malt) $ 2.29 / lb
$ 1.72 		33 1.8 6.2%
0.06 lb United Kingdom - Peated Malt0.0625 lb Peated Malt $ 2.79 / lb
$ 0.17 		38 2.5 0.5%
0.25 lb Molasses0.25 lb Molasses - (late boil kettle addition) 36 80 2.1%
12.06 lbs / $ 24.13
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops $ 2.49 / oz
$ 3.74 		Pellet 4.5 Boil 60 min 23.73 75%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 4.5 Boil 15 min 1.96 12.5%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 4.5 Boil 5 min 0.79 12.5%
2 oz / $ 3.74
 
Yeast
Omega Yeast Labs - Scottish Ale OYL-015
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: Molasses       Amount: 6.7 oz       Temp: 66 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Gurnee, IL Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
This is the first time using "refreshe Purified Drinking Water" bottled water. Based on the on-line profile for it, I need to add 2 grams of gypsum, 4 grams of calcium chloride. Since there was no on-line information about chloride and Sulfates, it's a guess that levels will be acceptable. Bicarbonates are in the range and ph seems very low at 4. but I will compensate with ph stabilizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 167 °F 154 °F 60 min
4 gal Batch Sparge 152 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.43 17.7  
Mash volume with grains (equipment estimates 4.87 g | 19.5 qt) 5.37 21.5  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 3.85 g | 15.4 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.7 26.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

I've been brewing various Scottish Export-80 clones for many years. It started with Kilt Lifter (Four Peaks, AZ) Clone because my son really likes Kilt Lifter and we don't get it here. It has morphed from a straight clone recipe to experimentation recipes, including this one, which focuses on water. I'm using purified water (see water notes), the next batch will use a campden tablet to neutralize the cloramine in our local water supply.

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  • Last Updated: 2020-06-18 20:26 UTC