Strong Scotch Ale suggestions? - Page 2

celtic_man81 · 06-02-2008, 12:29 PM

Quote:

Originally Posted by JAKlaassen

That will definitely help. Keep in mind that you can't just steep the two row and other grains, they need to be converted.

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.

Yes, I was planning on doing a partial mash with the 2-row, and munich. I wasn't sure with the oats, but I was thinking on just throwing it in with the partial mash stuff anyways, just to safe. I was thinking on doing the same with the rye.

I've heard a few people using coolers for a brewpot. If you could give me a link on instructions for that stuff to clairify, that would be great. A cooling system would make things more efficient for me (and a larger brewpot). I rely on a system of using about a 20qt pot. and every time, I have to use one or two bowls to hold my grain. This is because I try to do a 50:50 ratio with the DME, and grains. Oh, and I use cold ice water to try to cool down the brew before I add the yeast in. A very inefficient system (I know) it usually takes me around 8 hours to do a partial mash, and that's not including cleanup. Although time can be cut a bit if you are super prepared before hand.

No I am not from the US, I am from Canada. I've found things are generally somewhat expensive, and scarce as far as brewing is concerned. Wine making is more popular up here than brewing (as people don't have the patience like we do for brewing).

mr x · 06-02-2008, 01:25 PM

Where at in Canada are you?

celtic_man81 · 06-02-2008, 02:07 PM

Quote:

Originally Posted by mr x

Where at in Canada are you?

I'm from Ontario.

rnrchemnerd · 06-02-2008, 04:20 PM

Somebody correct me if I'm wrong, but I was always under the assumption that caramunich is essentially crystal 60 with a little more character...Everyone has different tastes when it comes to his or her beer, but 4 pounds is beyond excessive!

celtic_man81 · 06-02-2008, 04:27 PM

Quote:

Originally Posted by rnrchemnerd

Somebody correct me if I'm wrong, but I was always under the assumption that caramunich is essentially crystal 60 with a little more character...Everyone has different tastes when it comes to his or her beer, but 4 pounds is beyond excessive!

I realize that now. I am reading my info from the Homebrewing for Dummies book. It listed it as a base grain. However, I didn't read it carefully enough. It said it could be mashed or steeped. It also has it listed at 55 degrees Levibond. I am also new to the homebrewing world (going on 2 years now) so this is why I ask questions, because I am a bit inexperienced.

mr x · 06-02-2008, 04:34 PM

I would strongly recommend you pick up a copy of Brewing Classic Styles. It is a great source of recipes and instructions.

celtic_man81 · 06-02-2008, 04:51 PM

mrx: Sure, I'll look into it. The more knowledge the better. My book has loads of recipes as well, I just wanted to try to do something unique. I don't think I did enough homework for this recipe though. But good thing for people on the forums. I think I learn more here then in books.

Also I do want to try some other recipes however, like I said, my supplier is a bit unreliable. They said they can order in grains, but as for hops, it is basically whatever is available. Which is why most recipes I do aren't going to come out the way I want sometimes. But I have no choice; where I live there really is nothing for homebrewing. Lots of things for wine, but not beer (unless you want to do it on premises, which I do NOT want to do). It is basically drive an hour out to the beer and wine store, or use the internet.