Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > My first Scotch Ale
Reply
 
LinkBack Thread Tools
Old 05-27-2011, 06:52 AM   #1
Idlehanz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Portland, Oregon
Posts: 117
Liked 1 Times on 1 Posts

Default My first Scotch Ale

I've never posted a recipe I've come up with here before, but I want to make a fantastic Scotch Ale this Saturday.

Opinions or criticism?


Amount Item Type % or IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 50.00 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 33.33 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.33 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4.17 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.08 %
4.0 oz Roasted Barley (300.0 SRM) Grain 2.08 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 7.0 IBU
0.50 oz Goldings, East Kent [5.00 %] (45 min) Hops 6.4 IBU
1.00 oz Chinook [13.00 %] (10 min) Hops 13.1 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
5.00 gal Portland OR Water
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.084 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.18 % Actual Alcohol by Vol: 0.65 %
Bitterness: 26.5 IBU Calories: 43 cal/pint
Est Color: 20.2 SRM Color: Color

Thanks for your thoughts.....

R

__________________
Idlehanz is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 10:54 AM   #2
COLObrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pea Green, Colorado
Posts: 2,937
Liked 56 Times on 50 Posts
Likes Given: 4

Default

Love me some skotch ale. Personally, I'd drop the crystal malt and up the roasted barley to maybe a pound then do a long boil or boil the piss out of the first runnings in a separate pot, etc.

Also the chinook doesn't really belong there, if your set on it maybe reduce to 1/4 ounce? I'd also drop the corriander, as you can tell I like the traditional simple skotch ale but ultimately this is not my brew, if it's what you like then go for it

__________________

Newer, better, more streamlined sig as per the forum police.

COLObrewer is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 11:17 AM   #3
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,266
Liked 735 Times on 516 Posts
Likes Given: 51

Default

Ah, just picked up a 4-pack of Skull Splitter the other day. Love that stuff. That and Oskar Blues Scotch ale.

Anyway, I'd second what COLObrewer said about the chinook and coriander, and everything else looks great!

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 12:43 PM   #4
jer204
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Midland, Michigan
Posts: 80
Default

Maybe try some Special B. Last scotch ale I made, I used a pound.(all grain) Goldings and Perle. COLObrewer spot on with the long boil. I mashed high and boiled for 2hrs. Gave me a nice thick brew. Good luck!

__________________
jer204 is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 01:21 PM   #5
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,902
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

Def keep the biscuit malt,but I say take it easy on the roasted stuff,just enough for the right color,& a little added flavor to the biscuit malt. And def drop the coriander,out of style for Scotch/English ales. & replace the Chinook with Fuggle or Willamette for classic hop flavors/aromas. Trust me,I used those in the light,smooth doppel bock I sent Gary at home brewer tv (#38). He really loved it,giving it a full 3 thumbs up! Some combination of 2 out of 3 of Kent Golding,Willamette,& Fuggle hops will be "proper" old boy...
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 01:56 PM   #6
Idlehanz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Portland, Oregon
Posts: 117
Liked 1 Times on 1 Posts

Default

I added some coriander because one of my favorites ( Traquair Jacobite Scotch Ale ) is brewed with it.

I'll take the advice on the Chinook and go with Willamette's. I have extra's of those lying around in the freezer.

Why the long boil? Just curious as I already seem to lose a lot of wort during a 60 minute boil.... Are you talking 90-120 minutes? *EDIT* I missed the 2 hour boil part.....

Thanks for the input!

__________________
Idlehanz is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 02:12 PM   #7
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,902
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

I found recently that 55-60 mins is fine. Unlike George Washington,I don't need to boil over an open fire for 3hrs. lolz. Anyway,Kent Golding & Willamette go together beautifully for Scotch/English ales. So good!!
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 02:30 PM   #8
XXguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Southeastern PA
Posts: 1,120
Liked 16 Times on 15 Posts
Likes Given: 26

Default

The long boil can give you some melanoidins, darkening the wort and also giving you some flavoring differences - a biscuit or bready flavor. Carmelization can give you that kind of toffee note some people look for in a Scottish Ale.

If you really want to get more of a carmelization, you probably want to reduce down some first runnings on a stovetop while you're working on the rest of the mash & boil.

Here's 2 links that might help:
http://www.homebrewtalk.com/f13/kett...bility-123029/

http://www.homebrewtalk.com/f36/mela...-again-118034/

__________________
XXguy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Scotch ale recipe GalenSevinne Beginners Beer Brewing Forum 6 11-03-2012 04:58 PM
How long to boil a scotch ale? brad26 Beginners Beer Brewing Forum 3 03-25-2011 08:29 PM
Scotch Ale Initial Fermentation over 75F slvrmon92 Beginners Beer Brewing Forum 5 01-27-2010 02:12 PM
Moving to a new apt. Scotch Ale v. low temps BADS197 Beginners Beer Brewing Forum 1 09-27-2008 02:47 AM
Scotch Ale! Slipgate Beginners Beer Brewing Forum 11 08-02-2008 10:25 PM