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Old 05-02-2008, 03:51 PM   #1
Glibbidy
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Default What's in your Strong Scottish Ale?

I truly love the taste of Old Chub by Oskar Blues. It's one of my favorite beers. I'm really not a malt fanatic, but this beer is so choice.

I have decided to build a recipe and brew something like Old Chub. While in the process of doing my research for a grain bill I discovered that they use some Weyermann Smoked Malt in the grist, as well as crystal, and chocolate malt.
Since they use European malt for their other beers, I suspect the base malt is MO.
I'm thinking adding some Munich and a little bit of wheat to this as well to round it out. Possibly 1-3% roasted barley as well for kicks.

Hops, I'll likely go with a combo of EKG, Fuggles with a little NB.

Looks like WLP028 is the key in bringing out some earthy notes, as well as the peaty flavor. I'll probably look to ferment this on the lower side, say around 64f. Subsequently, I'll probably cold condition this as well.

What has worked in brewing your Strong Scottish Ale?

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Old 05-02-2008, 07:44 PM   #2
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My Traq Air Owl recipe is a nearly dead ringer for Traquair House( one of Scottlands best). I've not tried Chub yet so I can't compare to that.

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Old 05-02-2008, 08:06 PM   #3
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I just learned that Old Chub is making appearances in Texas. I've only had a couple samples of it before, so I am happy to get to go through a whole one on my own. That just might get me worked up enough to make something like it.


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Old 05-02-2008, 08:48 PM   #4
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Here's my Snow Cow Wee Heavy.
Pretty close to Skullsplitter

Amount Item Type % or IBU
16.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 91.43 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.29 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.86 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.43 %
2.00 oz Williamette [5.50 %] (120 min) Hops 32.2 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.089 SG
Measured Original Gravity: 1.089 SG
Est Final Gravity: 1.028 SG Measured Final Gravity: 1.026 SG
120 min boil

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Old 05-04-2008, 12:12 AM   #5
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I had an Old Chub today,,,,,,,,,,,,,, so try Jamil's
http://beerdujour.com/Recipes/Jamil/...shExport80.htm

as Old Chub is nothing like Traquair, way too much crystal for my idea of a Scottish ale

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Old 05-05-2008, 02:57 PM   #6
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Thanks for the insight. The gravity on Jamil's 80 is to low for me. I really want to go with a Strong Scottish Ales.

Here is what I have come up with so far for the Grist.
Roasted Barley 1.50%
Chocolate Malt 1.50%
Munich Malt 10.00%
Biscuit 3.00%
Weyerman Smoked Malt 5.00%
Crystal Malt 7.00%
Marris Otter Pale Malt 71.00%

I'm on the fence between using the Weyerman smoked malt and Simpsons Peated Malt. Oskar Blues uses the Weyerman, so I'm stearing that way.
What do you think of this grist composition?

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Old 09-15-2008, 03:25 PM   #7
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I'm thinking one kettle addition for a total of 30 IBU's.
EKG for 22 IBU's
Northern Brewer for 8 IBU's

Maybe bump back the Smoked Malt 4% and up the Chocolate to 2.5%

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Old 09-15-2008, 04:46 PM   #8
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Personally I would drop the smoked malt. I am in the camp that believes smoked malt is not traditional/authentic in wee heavies or Scottish schilling ales. Sure, beers in Scotland would have had a smoky character at one time due to the limitations of malting with fuel available. However that does not mean it was a desired flavor component. Likewise, beers from all traditions would have had a smoky character for that matter. I think the idea of using smoked malts in Scottish ales comes from the association with Scotch Whiskey. I tend to not buy commercial examples that mention smokiness in their description. Just biased I guess.

I am a big fan of the style and I like mine malty sweet. Anyway, end my personal rant/opinion

Here is my take on the style, note the non-traditiona/non-authentic ingredients and add a grain of salt to my above rant

MO 72.3%
Munich malt 14.5%
Crystal 60 2.4%
Biscuit malt 2.4%
Roasted Barley 0.6%
Grade B Maple Syrup 7.9%

Hops

EKG 5.5%AA 28g @60 minutes
EKG 5.5%AA 14g @ 30 minutes

Single Step infusion 60 minutes @ 158F (I said I Like malty didn't I?)
Boil 90 minutes

WYEAST 1728 Scottish with big starter. Ferment nice and cool @ 62F for 3 weeks and then cold condition about 3 months in the keg or longer.

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Last edited by Zymurgrafi; 09-15-2008 at 06:56 PM. Reason: forgot an ingredient
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Old 09-15-2008, 05:20 PM   #9
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+1. Ixnay on the smoked malt. IMO, use of smoked or peated malt in modern renditions of Scotch ale comes entirely from some well-meaning sod overthinking the recipe and equating Scotch ale with Scotch whiskey. While I love a peaty Scotch whiskey, I can't abode smoke in my malty-sweet Scotch ale.

Anyone interested in the style should read Noonan's Scotch Ale before undertaking a brew. It'll prevent a lot of painful reinventing of wheels. He not only gives the underlying history of the style (and substyles), he gives step-by-step, easy to understand methodology toward brewing a successful example of the category.

Cheers,

Bob

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Old 09-15-2008, 05:40 PM   #10
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Have you thought of the creamy mouthfeel old chub has? I don't know much about grains, but the mouthfeel of old chub is very enjoyable and adds to the brew.

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