10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[devaspawn]

I don't mind the crystal being there.

[Orfy]

+1 on leaving the crystal in.
It's an easy way to get colour and a little maltyness with out having to mash too high.

Can I suggest the 55/60 is a really balanced crystal.

I will probably partake in the brew session.

[Chriso]

I can't seem to find the 55/60 anywhere. Is that another name for CaraMunich II? Seperate product?

Maybe by 10/10/10 I can get SWMBO to agree to a vacation over there, Orfy! I could be the next "HBT Mule".

[Brandon O]

Dude,

10.10.10 Old Speckled Hen Imo.

[devaspawn]

Caramunich would give it a more Scottish feel, no?

[niquejim]

Originally Posted by orfy

+1 on leaving the crystal in.
It's an easy way to get colour and a little maltyness with out having to mash too high.

Can I suggest the 55/60 is a really balanced crystal.

I will probably partake in the brew session.

This is too bad we can't swap, then compare with and without the crystal

[QUOTE=Chriso;834154]I can't seem to find the 55/60 anywhere. Is that another name for CaraMunich II? Seperate product?

QUOTE]

Look for 49-64L

[Chriso]

If you'd like to brew early, jim, we could do a pre-swap! Like I mentioned in the OP, I plan to brew two batches, one '08 and one '09, and send a couple bottles of each once we get to swapping them in 2010.

I'd be surprised if only 4 oz of crystal made a hugely noticable difference. Subtle, perhaps. But it's a very, very small proportion of the bill. I would think it'd come out about the same, whether you used 10L or 120L. (Actually, according to BeerSmith, 120L adds about 1 SRM, and removing the malt altogether removes about 1 SRM. No crystal = 16.5 SRM, 120L Crystal = 18.5 SRM.) After all, our caramelization of first runnings is what helps to make this truly "interesting", taste wise, right?

Subbing for 4oz of Victory or 4oz of Rauchmalt/Smoked Malt could be very interesting, too. Or even 4oz of Chocolate malt, it would take us to 22 SRM but within style guidelines. (But the caramelized runnings might put it out of style.)

Looks like it's easiest found by "Muntons' Crystal Malt". Weird that it's a range. Any explanation for what this is / why it's different? Just curious.

[jacksonbrown]

I know I'm not a supporter (yet, I do have a much overtime check coming, part of which is already set aside for a lifetime membership), but I am all about a wee heavy. This month's BYO has a lot of great info on scottish ales. One of the big reccs is to ferment low, 60-65 tops. Once I get home and can look through it I'll post what the folks have to say about crystals and chocolate malts. Also, I do recall MO being the brewers choice of base.

[Chriso]

I picked 65*F for the ferment temp because White Labs notes on their webpage that Edinburgh Ale doesn't like dropping below 62* and we want to help everyone participating to avoid a stuck ferment. I will probably go 63*F myself, but I plan to oxygenate, use yeast nutrient, pitch a 2L starter, etc etc etc.

[leghorn]

Since we're discussing a double-brew of the recipe (one in 08 and one in 09), why not brew each year with a different yeast (WLP028 in 08 and WLP004 in 09)?

That would make for an interesting comparison of the yeast impact on the brew when we open in '10. Or am I making this too complicated?