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Old 02-15-2009, 04:32 PM   #1
Zorbarose
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Default Scottish Ale

Hey- I'm brewing a Scottish Ale this weekend. Adding in some dark munich for a little more body, some peated malt for smoky aroma, and some flaked barley for a creamy head. Any suggestions about the brew/ ferment process to make an awesome beer?

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Old 02-15-2009, 04:37 PM   #2
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You can take a peak at mine for some guidance. But only one peak!!!

#23 Scottish HellFire
Brew Type: All Grain Date: 2/3/2009
Style: Scottish Wee Heavy Ale Brewer: Richard Clark
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 8.00 gal Boil Time: 60 min
Brewhouse Efficiency: 68.00 % Equipment: Lead Penny Brewing Equipment
Actual Efficiency: 67.99 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
13.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 79.41 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.88 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.94 %
0.50 lb Peat Smoked Malt (2.8 SRM) Grain 1.47 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.47 %
2.50 oz Goldings, East Kent [6.20 %] (60 min) Hops 45.2 IBU
1.50 lb Brown Sugar, Light (8.0 SRM) Sugar 8.82 %
1 Pkgs Edinburgh Ale (White Labs #WLP028) [Starter 100 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.084 SG (1.075-1.100 SG) Measured Original Gravity: 1.084 SG
Estimated Final Gravity: 1.022 SG (1.018-1.035 SG) Measured Final Gravity: 1.022 SG
Estimated Color: 20.1 SRM (10.0-47.0 SRM) Color [Color]
Bitterness: 45.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 15.5 AAU
Estimated Alcohol by Volume: 8.15 % (6.90-9.00 %) Actual Alcohol by Volume: 8.12 %
Actual Calories: 389 cal/pint


Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 0.00 lb
Mash Grain Weight: 15.50 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.02 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 4.84 gal of water at 170.5 F 158.0 F 45 min

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Old 02-15-2009, 06:44 PM   #3
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Two ways you can go with a scottish. Use a recipe above, or go a more traditional way. Not sure if you are extract or not, but start your boil with simple base malts. Pull a gallon off and boil it down to a real thick syrup then add back to your main kettle. You will be amazed at all the flavor profile you get from doing a caramelization like this.

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Old 02-16-2009, 03:58 PM   #4
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Here is a great link to information on the Scottish Ale style by Ray Daniels. Hope you enjoy it. Be careful with Scotch Ales - they have a way of making you forget about all the other styles

Scotch and Scottish Ales

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Old 02-16-2009, 04:42 PM   #5
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If there is one ingredient that simply doesn't belong in Scottish ales, it is distiller's (peat) malt.

Incidentally, I just finished brewing a 70/- less than an hour ago.

The recipe:

Duncan's Malcontent 70/-
9-B Scottish Heavy 70/-
Author: Jason Konopinski
Date: 2/12/09



Size: 5.5 gal
Efficiency: 80%
Attenuation: 65%
Calories: 134.89 kcal per 12.0 fl oz

Original Gravity: 1.040 (1.035 - 1.040)
|========================#=======|
Terminal Gravity: 1.014 (1.010 - 1.015)
|====================#===========|
Color: 16.36 (9.0 - 17.0)
|======================#=========|
Alcohol: 3.4% (3.2% - 3.9%)
|============#===================|
Bitterness: 17.0 (10.0 - 25.0)
|===============#================|

Ingredients:
6.5 lb Maris Otter Pale Ale Malt
.5 lb Dark Munich Malt
0.5 lb British Dark Crystal
3 oz Caramel Malt 120L
2.0 oz Pale Chocolate
1 oz Goldings (5.0%) - added during boil, boiled 60 min
1.0 ea WYeast 1728 Scottish Ale

Schedule:
00:03:00 Mash-In - Liquor: 2.44 gal; Strike: 167.97 °F; Target: 154 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 152.0 °F
01:33:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10.0 min; Sparge #1: 3.08 gal sparge @ 178 °F, 10.0 min; Sparge #2: 3.08 gal sparge @ 178 °F, 10.0 min; Total Runoff: 7.87 gal

Results generated by BeerTools Pro 1.5.2

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Old 02-16-2009, 04:44 PM   #6
eschatz
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Quote:
Originally Posted by flyangler18 View Post
If there is one ingredient that simply doesn't belong in Scottish ales, it is distiller's (peat) malt.
+1 on that. Peat belongs in whiskey not beer.
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Old 02-16-2009, 05:20 PM   #7
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I couldn't agree more. I love most styles of brews and drink Laphroaig Scoth, but the peat flavor in the ale is a totally different matter. I thought it would be a great idea, but it was awful...to MY taste.

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Old 02-16-2009, 05:53 PM   #8
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Can you point me to a commercial example of a Scottish Heavy (or Export)?

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