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Old 07-10-2008, 03:11 PM   #1
UselessBrewing
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Default Scotch ale

I want some input on the following recipe. I'm looking for this to be a smooth Scotch ale with some alcohol warmth to it. I was also thinking of adding some oak chips to it that I have soaking in bourbon.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: To Don a Kilt
Brewer: Preston Brown
Asst Brewer: Brown_Beer.gif
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.99 gal
Estimated OG: 1.102 SG
Estimated Color: 20.2 SRM
Estimated IBU: 20.2 IBU
Brewhouse Efficiency: 75 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 49.38 %
6 lbs Munich I (Weyermann) (7.1 SRM) Grain 29.63 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.94 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.94 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4.94 %
1 lbs Caravienne Malt (22.0 SRM) Grain 4.94 %
2.00 oz Goldings, East Kent [4.10 %] (60 min) Hops 20.2 IBU

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 20.25 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 25.31 qt of water at 171.3 F 158.0 F

Let me know what you think.

Cheers

Preston

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Old 07-10-2008, 03:24 PM   #2
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Personally, bourbon in a scotch ale would not to be to my taste. Scotch ales already have a sweetish character to them, and bourbon will only add to that.

Are you mashing this at 158? I'm not sure I'm reading that line right, but I'd be very worried about that, too. You've got a lot of slightly unfermentable stuff in there, 2 pounds of crystal, 2 pounds of cara-malts, and a bunch of munich.

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Old 07-10-2008, 03:41 PM   #3
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Yes that is 158 mash. To high you think? May be it should be around 150 for 60 min?

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Last edited by UselessBrewing; 07-10-2008 at 03:43 PM.
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Old 07-10-2008, 03:56 PM   #4
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I would up the MO, get rid of the Munich and Cara's and add a few oz's of roasted barley. Then mash about 151-2 and boil for 90-120 minutes to get that caramel flavor, and use a Scottish yeast or call it an Old Ale.

And lose the bourbon

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Old 07-10-2008, 05:52 PM   #5
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Quote:
Originally Posted by Wastegate View Post
Yes that is 158 mash. To high you think? May be it should be around 150 for 60 min?
I think 158 is too high, yeah. Probably mash around 152-154 should be good enough.
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Old 07-10-2008, 07:21 PM   #6
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This is the best scottish ale i've brewed so far:

25L batch - 75% efficiency
4600gm Maris Otter Grain 83%
240gm Amber Malt Grain 5%
240gm Crystal Malt Grain 5%
240gm Torrified Wheat Grain 5%
100gm Chocolate Malt Grain 2%

50gm Fuggles [5.50 %] (60 min) Hops 25 IBU
20gm Fuggles [5.50 %] (15 min) Hops 5.0 IBU

I went for 154 scottish beer is really all about a complex malt charachter, I used a neutral yeast, nottingham, this turned out really well.

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Old 07-11-2008, 01:21 AM   #7
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Ray Daniels covered Scottish and Scotch ales from the 18th century to the present in Designing Great Beers.

Classical recipies used only pale malt and roast barley. Modern commercial examples include crystal malt. Some NHC second round homebrew versions also included chocolate, munich, and/or smoked/peated.

Mash temps range from 154*F to 158*F, and are typically single infusion.

Boils are hard fast and long to encourage caramelization. Hop additions usually consist of a single bittering addition at the start of the boil.

Clean yeast strains are desired to avoid esters overshadowing the malt flavor. Fermentation temperature should be between 55*F and 60*F, and can last 3 weeks or more.

Cold conditioning at 35*F to 45*F from six weeks to three months is beneficial.

I combined a touch of the traditional and modern in my recipie. I chose the argie cascades for their low AA value, since by the end of the boil, no hop flavor will be present. I could only maintain 63*F for the ferment, and it still dropped to 1.026 in 5 days. I expect to drop 2 to 3 more points by the time I rack for clearing this weekend.

Oggs
Strong Scotch Ale


Type: Partial Mash
Date: 7/4/2008
Batch Size: 5.50 gal
Brewer: Hagen
Boil Size: 7.03 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 87.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.88 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 20.75 %
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.05 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.60 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 3.60 %
2.00 oz Argentine Cascades [3.20 %] (60 min) Hops 17.2 IBU
5.50 gal Local Water Water
1 Pkgs SafAle American Ale (DCL Yeast #SA-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.086 SG
Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 8.05 % Actual Alcohol by Vol: 8.12 %
Bitterness: 19.4 IBU Calories: 400 cal/pint
Est Color: 22.3 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 11.00 lb
Sparge Water: 5.16 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 175.9 F 156.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 9.0 PSI Carbonation Used: -
Keg/Bottling Temperature: 45.0 F Age for: 56.0 days
Storage Temperature: 45.0 F

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Old 07-11-2008, 01:30 AM   #8
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i am the lucky bastard that get's to sample the above recipe!!!!


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Old 07-11-2008, 01:37 AM   #9
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The reason some people use smoked or peated malts is because they don't use Scottish yeast

I've said it before, you wouldn't use 05 in a German hefe so why should you use it in a Scottish Ale

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Old 07-11-2008, 01:47 AM   #10
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niquejim is quite passionate when it comes to using the right yeast in a Scottish ale

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