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Old 05-31-2008, 07:15 PM   #1
celtic_man81
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Default Strong Scotch Ale suggestions?

This is the first time I've done a Scotch ale, and I just want a few pointers. I do have some alternative ingredients because the supplier I have right now is somewhat unreliable. So, this is what I have:

Base Grain:
4 lb. Belgian CaraMunich
(Alternate) Dark Munich

Specialty Grain:
2 oz. Roasted barley
1 cup. Rye Malt

Adjuncts:
2 lb. Light Extract
3 lb. Molasses
1 cup+. Maple Syrup (primer)
2-3 cup. Oats
Irish Moss (clarifier)
Oak chips

Hops:
1 Fuggles (4.75%@30 min)
1 Chinook (12%@ 60 min)
(Alternate )3 med. stalk. Angelica

Notes/comments:
6 L Sparge OG: 1.065
12 L Boil FG: 1.016
23L Batch


Just a few notes on some of the ingredients; I'm thinking I might have too much molasses in the brew, but I am not sure.

Also, right now, as most of you know hops are hard to come by (damn global warming) so my supplier imports basically whatever is available. So, I have to improvise sometimes. Angelica is a herb used in liquors such Gin. I think the stalks would be excellent for bittering, but unfortunately it has almost a light floral flavor. I am hoping all of the other ingredients will overshadow this problem.

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Old 05-31-2008, 07:36 PM   #2
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That's a pretty crazy recipe. Are you going from an established recipe or making this up yourself?

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Old 05-31-2008, 07:51 PM   #3
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Quote:
Originally Posted by mr x View Post
That's a pretty crazy recipe. Are you going from an established recipe or making this up yourself?
I glanced at a few recipes I've seen online, and a few I have seen in my brew book. I did add few of my own ideas (the oatmeal, maple syrup for priming, the rye, and oak chips). The rest I looked at from other recipes, and from what I've gathered from trying scotch ales. The molasses is definitely there (I'm just not sure how much to add).
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Old 05-31-2008, 08:14 PM   #4
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That beer will taste nothing like a Scotch Ale. Too much crystal, drop the maple sugar, molasses and oats. This is a start. I'm sure others will chime in:

12 lbs Pale Malt (2 Row) UK (3.0 SRM) 76.19 %
2 lbs Caravienne Malt (22.0 SRM) 12.70 %
1 lbs Biscuit Malt (23.0 SRM) 6.35 %
12.0 oz Special B Malt (180.0 SRM) 4.76 %
0.50 oz Northern Brewer [8.00 %] (60 min) 10.9 IBU 0.50 oz Fuggles [4.50 %] (30 min) 4.7 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) 2.5 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028)

It's not molasses that you taste it's caramel sweetness. Some people take a gallon if the 1st runnings, boil it down to a pint or two and add back to the boil. Now that's a Scottish!

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Old 05-31-2008, 08:49 PM   #5
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I don't know what to call that recipe. I know I wouldn't call it Scottish.
If you're doing extract
8-10lbs extact(light)
1-2oz Roasted barley
boil 90+minutes
Hop like a cheap Yankee
and you must use Scottish yeast

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Old 06-02-2008, 03:05 AM   #6
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Well, thanks everybody for the help. I think I will just do my own recipe. It is simple enough, and my supplier should be able to get what I want. I might try for a Scottish ale next time. If I do a Scottish ale, I want to do it right.

I decided to drop the molasses down to 2 lbs. I've looked at brews using molasses, and I've noticed that most use about 1 lb of molasses. This should turn out to be one crazy brew, but I think it'll be not too shabby.

I want to try to stray away from using malt extracts, because it has that "extract taste" (unfortunately, no money for a lauter tun or a that huge mother-of-a brewpot). I want to go for a more natural taste.

I might post my recipe I did in May, because it was pretty good. Needed a bit more strawberries, but it still had a good taste to it (it went pretty fast at my house).

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Old 06-02-2008, 03:25 AM   #7
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Wow. That is an absolutely crazy recipe, but I would say go for it. You should throw a little (like .5# or 1#) 2-row (or other base malt like british pale malt or pilsner) and do a partial mash with your grains and the oats. The caramunich and oats will not convert themselves (although you will get some flavor from the caramunich). The rye malt may convert itself, but I'm not sure.

"I want to try to stray away from using malt extracts, because it has that "extract taste" (unfortunately, no money for a lauter tun or a that huge mother-of-a brewpot). I want to go for a more natural taste."

I have to warn you that in this case I'm pretty sure you'll avoid the extract taste and get a really nasty natural taste. I mean frankly that is a crazy recipe. 1# of Caramunich is really a lot, and 4# is 4 times a lot. That being said, give it a shot. I think that you'll find the best way to avoid extract flavor (if you find you're getting extract flavor) is to use DME instead of LME.

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Old 06-02-2008, 03:59 AM   #8
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Quote:
Originally Posted by JAKlaassen View Post
I think that you'll find the best way to avoid extract flavor (if you find you're getting extract flavor) is to use DME instead of LME.
I do use DME. It just might be the brand. I usually use Muton's, but lately, my supplier has been getting in other brands. I should clarify I am using oatmeal.
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Old 06-02-2008, 05:25 AM   #9
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Alright, I've realized my mistake. The Munich is also a specialty grain. I'm changing the Munich to 1#, and adding 4# of 2-row. That should fix things up a bit.

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Old 06-02-2008, 06:34 AM   #10
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That will definitely help. Keep in mind that you can't just steep the two row and other grains, they need to be converted. For more info: http://www.howtobrew.com/

You can do a partial mash to convert the 2-row, munich and oats (oatmeal, including instant oatmeal do need to be converted). If you do a partial mash (especially with so much of the expected gravity actually coming from grains) I would recommend taking a hydrometer reading before you boil and adjust to your desired pre-boil gravity use DME.

Also, I'll throw it out there that a cooler and manifold/braid MLT can be made on a pretty modest budget. I have a 48qt MLT that I made for about $50 ($10 cooler on craigslist, $10 braid, ~$25 for ball valve and assorted plumbing). It sounds like you're not in the US, so it may be different, but give it a thought.

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