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Old 09-28-2011, 12:36 PM   #11
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I have to agree on the simple grain bill, Golden Promise or Maris Otter with some roasted barley or dark crystal

10% would be a good ABV to shoot for, and would hold up well to some aging.

Hop-wise I think it should be EKG or similar, perhaps Phoenix for the bittering addition.

Kettle caramelization should be a must for the correct depth of flavor and complexity along with a long boil.

Are we still thinking of barrel aging or oaking this? I have my whiskey barrel at the ready.

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Old 09-28-2011, 12:37 PM   #12
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I wouldnt be opposed to adding some peated or smoked malt to this one either.

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Old 09-28-2011, 12:45 PM   #13
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Concur with previous statements regarding simple grain bill.

I only have capacity for a 5.5 gallon batch so I will need to scale down a bit once finished.

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Old 09-28-2011, 12:48 PM   #14
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I like the light peat/smoke flavor in many of the Scottish ales I've had and would most certainly want to get that flavor in my beer. I'm a big fan of the complexity that these beers can develop - but have had some that are almost cloyingly sweet a would like to avoid that at all costs.

I've really been enjoying Oskar Blues Old Chub lately - in between my normal searingly hopped fare.

That said - this will be my first Scottish style beer - so I will yield to the expertise of others

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Old 09-28-2011, 01:34 PM   #15
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I love using smoked malts in beers. I haven't read the style book from Brewers Association on Scotch ales but I do not think smoked malts are traditionally used. From what I have read though the smoke character comes from the yeast strain. I do realize smoked malts are now widely accepted in the production of this beer. I am unsure if WLP028 would give the smoke character. If that's what everyone is looking for that is....

We can certainly go non-traditional. Hell I do a hybrid English Barleywine/Scotch ale using lots of peat smoked malt. I hit 11.5% on my most recent permutation with 2lbs of peat smoked malt. I'm not saying to go that route on this recipe but I could certainly go non-traditional.

As to the oak I love it especially on these maltier higher gravity brews. I have a 6 month oak aged RIS in bottles now. The hybrid barleywine/scotch was also aged for 5 months with hungarian oak (maybe french I forget at this point). I love the oak balance with these maltier brews.

If people don't have a large enough mash tun you can supplement the last few points with DME. That is if you are unwilling to do two mashes. I know that makes for a long day, but I've done two mashes for my RIS before.

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Old 09-28-2011, 01:46 PM   #16
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Quote:
Originally Posted by smokinghole View Post
If people don't have a large enough mash tun you can supplement the last few points with DME. That is if you are unwilling to do two mashes. I know that makes for a long day, but I've done two mashes for my RIS before.
Or they could just do a 4 gallon batch or scale it down to whatever it needs to be to accomodate the malt bill.
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Old 09-28-2011, 02:08 PM   #17
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Do you think I would get some smokiness if I caramelize the 2 gallons over a fire pit? I have wanted to do that for some time now, just never done it yet.

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Old 09-28-2011, 02:10 PM   #18
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I think the WPL0013 will give you some smokey flavor. I have to check my notes but I think that London ale strain was responsible for a slight smokeyness in a stout I made a few months back.

I like simple grain bills for larger beer and I also boil down wort when making barleywine so I think it would work great in this. If you boil long enough (and careful enought) you may coax some smoke flavor out of the syrup you produce by boiling down wort.

Cheers.

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Old 09-28-2011, 02:17 PM   #19
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Not sure how feasible this is, but using hot stones like in steinbier might be cool

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Old 09-28-2011, 02:21 PM   #20
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I used 1.5oz of the medium toast Hungarian cubes in my first wee honey. I want a bit more oak character in the re-brew. I have some cherry wood smoked mqlt on hand that I couod use too (2 pounds in inventory).

I like what Wyeast 1728 brought to the brew last time. It can go to about 12% so I could increase the grist to get closer to that. Or add some honey to it to get there (considering it at least).

I'm going to be brewing my recipe either way (pretty much locked in). If the group brew recipe is very different, then I probably won't do that. I could send some bottles out to the group, depending on how many are involved. I'm even considering ramping it up to a 10 gallon batch (I'll need tp either get a 15 gallon kettle or make a boil keggle). I could then uwe my 50L fermenter for the first time.

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