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**Gabe** · 05-21-2006, 09:50 PM

I am about to brew a 90 shilling scottish ale and wanted to know if anyone has done this brew befor and had a diff recipe. was it a good or bad brew when you finished it? Any pointers to share? Cheers BTW Mash- Extract Recipe

6lb pale malt extract
3lb Briess 2 row malt
.5lb Munich malt
.75lb Briess 60l caramel
.25lb Roasted barley

Hops:
.5oz NZ Pacific Gem bitter(pellet)60 min
.5oz NZ Hallertaur Whole hops flavor 30 min
1oz German Spalt Select whole hops aroma 20 min
1oz NZ Saaz Late Hop edition 10min - flame out mark (also whole hop)
Yeast: WLP#028 Edinburgh Ale

brackbrew · 05-27-2006, 11:15 PM

Wow, looks like a lot of fermentable, but I'm not too familiar with specs for that style. What is the OG expected to be? Also haven't seen some of those hops before. Where are you located?

BREW ON

mysterio · 05-28-2006, 11:19 AM

Scottish ales (or 'Scotch ales' as I suppose this is) are normally fermented at pretty low temperatures: 55 to 60 F.

Mykel Obvious · 05-28-2006, 01:16 PM

Haven't had a chance to use the Pacific Gems yet, so I can't comment on them... I think you might be heavy on the aroma hops for this style... see the BJCP style guidelines for more info:

http://www.bjcp.org/styles04/Category9.html#style9E

From what ProMash gave, your OG should be around 1.077, so you should shoot for 18-20 IBUs to keep the BU/GU ratio correct for this style (average ratio is .24-.26)

I personally don't care for the Briess malts in anything other than American style beers, just not enough flavor in the pilsner or pale malts for my taste... they seem to be lacking something when it comes to the European styles... YMMV and all that...

Maybe add a few ounces of peat malt (go easy, it's strong stuff) for just a hint of smokiness in the background...

Also think about a longer boil to get some carmelization flavors as noted in the style guide (not necessary, but does add a nice complexity to this style IMO)

Overall, this should be a very malty beer that is balanced by the alcohol instead of the hops...

Good luck, and let us know how it turns out

later,
mikey

IrishBrewdog · 05-28-2006, 02:07 PM

Quote:

Originally Posted by Mykel Obvious

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Also think about a longer boil to get some carmelization flavors as noted in the style guide (not necessary, but does add a nice complexity to this style IMO)

later,
mikey

I just brewed an 80 shilling scottish ale but I carmelized about 20 oz of wort in a seperate smaller pot for about 20 min. It's still in the primary so I don't know how it will turn out.

Mykel Obvious · 05-28-2006, 09:51 PM

Here's a few more wee heavy recipes from BYO:

http://www.byo.com/recipe/552.html

http://www.byo.com/recipe/707.html

http://www.byo.com/recipe/719.html

http://www.byo.com/recipe/1446.html

http://www.byo.com/recipe/1491.html

that should give ya some ideas anyway

later,
mikey

**Gabe** · 06-02-2006, 01:01 AM

I got this recipe from a local microbrewer that I bumped into at my LHBS. I was looking for a recipe that was a little off the beaten path and he came out with a brew journal and I just pointed and said that 1 sounds good. The IBU's are a little high but he told me that conditioning this for a while is key and some of those hop flavors will dissipate. As for the OG I friggin forgot to take my reading. But I was shooting for 1.070-1.080. I will let you know how it turns out. Im located in the bay area of CA.

stedtale · 04-15-2010, 12:57 AM

So, how'd it turn out?