All-Grain - Duncan's Malcontent - Page 2

**claphamsa** · 03-18-2009, 03:52 PM

but that would be great

Ill get the 60 and use it for something else if the cards turn out that I dont brew it before may 16

**claphamsa** · 06-29-2009, 03:47 PM

Ok, Just tapped my keg of this! perfect for what I wanted... easy to drink, tasty, refreshing!

**claphamsa** · 07-12-2009, 11:14 PM

Ugh, this is going too fast, its everyones fav! now I have to brew more :'(

flyangler18 · 07-12-2009, 11:21 PM

Quote:

Originally Posted by claphamsa

Ugh, this is going too fast, its everyones fav! now I have to brew more :'(

I need to brew another batch myself (possibly 10 gallons) and I may experiment with the formulation again just for fun, eliminating all the specialty grain except a bit of roasted barley for color adjustment and boil down the first runnings to achieve the caramel presence in 5 gallons, and use the recipe as written above in the other 5 gallons.

Historically, Scottish ales used only Pale Malt and Roasted Barley in the grist. The caramel flavor and aroma came from technique, not ingredients.

Greg Noonan's book on Scottish ales is most excellent reading.

**claphamsa** · 07-13-2009, 01:25 AM

oh great, now im gonna have to go to amazon and spend more money :P

**claphamsa** · 07-13-2009, 01:42 AM

$6.5 including shipping! yay amazon

OaxSHC · 09-14-2009, 04:54 PM

would cascade hops be ok for this recipe instead of goldings? my buddy grows his own and has more cascades than he can use!

flyangler18 · 09-15-2009, 11:38 AM

Because the bittering addition is the only place for hops in the recipe, I would say Cascade could work. However, unless you pony up for the mass spectrometer testing, the AA% of the Cascades from your buddy is an unknown - could be 3%, could be 5%, who knows? As such, those Cascades would be better used for flavoring, aroma or dry-hopping in recipes that call for them.

Good luck!

bhatchable · 10-31-2009, 07:43 PM

flyangler, have you re-brewed the version 2.0 of this one yet using the traditional boil down? interested to hear about it. cheers

flyangler18 · 10-31-2009, 08:51 PM

Quote:

Originally Posted by bhatchable

flyangler, have you re-brewed the version 2.0 of this one yet using the traditional boil down? interested to hear about it. cheers

I have, as a matter of fact!

I boil enough to reduce the first runnings by half and compensate with my sparge to hit my preboil volume.

To my palate, it adds a deeper, more robust caramel/toffee character than what the specialty grains add.