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Adam78K · 08-19-2009, 05:19 AM

Let me know what you guys think for this one, kind of just made this one up on the fly, going for a partial mash and wanted a nice smokey, malty flavor to this one with low hop and bitterness smell.

Scotish Ale

7lbs Light/Pale Malt Extract Syrup

1lb Peat Smoked Malt

.25lb Cara-Pils(Dextrin) Malt

.25lb Canadian Honey Malt

.25lb Biscuit Malt

.25lb Crystal 60L Malt

.25lb Special B

Irish Yeast

1oz Willamette(30)
1oz Willamette(5)

Also wanted to add some toasted oak chips into my fermentor after all the airlock activity has seized, about 2 oz's of chips. What do you guys think?

Freezeblade · 08-19-2009, 05:31 AM

WAY WAY WAY too much peat smoked malt. scale that back to like...4 ounces, maybe, and I think you meant .25# not .25oz on everything else.

carbon111 · 08-19-2009, 06:02 AM

Even 2 oz of peat malt is a lot. That's the most I ever put in my Scotch Ale.

Most Scottish Ales don't have any, they rely on the yeast to give it that smoky overtone.

Brewsmith · 08-19-2009, 06:12 AM

Cut the peat out and use more crystal, maybe 0.5 lb of each 60L and Special B, although, Crystal 120 or 150 would maybe be a better grain choice instead of the Special B.

carbon111 · 08-19-2009, 06:29 AM

FWIW, I've got a Scottish fermenting now that looks like this:

5.5 gallons, 1.054 OG, 29 IBUs

4 lbs 2-Row Pale Malt
3 lbs Light DME
1 lb Crystal 60L
4 oz Roasted Barley
4 oz Toasted Malt (350 F 15 mnutes)
2 oz Peated Malt

2 oz Willamette 60 minutes (4.8 AA)
2 oz Willamette 5 minutes

Wyeast Scottish Ale (1728)

Brewsmith · 08-19-2009, 06:34 AM

My Scottish that I'm drinking right now...

#91 80 Shilling Bagpipes

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.92
Anticipated OG: 1.048 Plato: 11.97
Anticipated SRM: 15.6
Anticipated IBU: 20.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.0 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.40 lbs. Crystal 150L Great Britain 1.033 150
4.5 0.40 lbs. Crystal 60L America 1.034 60
1.4 0.13 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.95 oz. Goldings - B.C. Whole 5.20 20.1 60 min.

Yeast
-----
White Labs WLP028 Edinburgh Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.92
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.34 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 30
Total Mash Volume Gal: 3.71 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

camiller · 08-19-2009, 01:50 PM

+∞ on the too much peated malt! I was trying a fake Scottish (using dry yeast and peated malt to get the smoky overtones) and 2oz. of peated malt in a 5 gallon batch was still way too much! If I were to try it again I'd probably go 1oz.

Adam78K · 08-19-2009, 05:01 PM

Ok so if I back to peat to about 4 oz will be good? What about the other ingredents?

carbon111 · 08-19-2009, 05:10 PM

I definately wouldn't go over 2 oz of peated malt in a five gallon batch. As you can see by other people's answers, the consensus is to use none or just a tiny bit.

The other ingredients look good - though you may want to try just a touch of roasted barley...though probably not more than two or three ounces.

B-Dub · 08-19-2009, 07:53 PM

You might want to try Rauch malt or the new applewood from Briess.