All-Grain - Duncan's Malcontent - Page 3

bhatchable · 10-31-2009, 09:16 PM

and the caramel flavors are produced well with boiling down just pale malt with roasted barley?

flyangler18 · 10-31-2009, 09:41 PM

Quote:

Originally Posted by bhatchable

and the caramel flavors are produced well with boiling down just pale malt with roasted barley?

No doubt! Give it a try, you'll never look back.

bhatchable · 11-01-2009, 01:08 AM

that's awesome man. definately on my brew list. I've got a brew day for three beers planned next friday, this will be on the next to do list. you've got great recipes

flyangler18 · 11-01-2009, 02:04 AM

Quote:

Originally Posted by bhatchable

that's awesome man. definately on my brew list. I've got a brew day for three beers planned next friday, this will be on the next to do list. you've got great recipes

I live to please.

Make sure to ferment cool and use the Scottish Ale yeast. While this is a session beer and can be turned pretty quickly, it benefits from a period of cold conditioning.

Good luck!

flyangler18 · 11-05-2009, 07:25 PM

Alternate recipe:

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

Size: 6.0 gal
Efficiency: 80%
Attenuation: 65%
Calories: 130.65 kcal per 12.0 fl oz

Original Gravity: 1.039 (1.035 - 1.040)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 15.49 (9.0 - 17.0)
Alcohol: 3.3% (3.2% - 3.9%)
Bitterness: 14.5 (10.0 - 25.0)

Ingredients:
8 lb Maris Otter Pale Ale Malt
3.0 oz Roast Barley
1.0 ea WYeast 1728 Scottish Ale
1.75 oz Fuggle (4.8%) - added first wort, boiled 20 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash-In - Liquor: 3.0 gal; Strike: 170.44 °F; Target: 158.0 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 156.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 0.0 min; Sparge #1: 2.82 gal sparge @ 178 °F, 0.0 min; Sparge #2: 2.82 gal sparge @ 178 °F, 0.0 min; Total Runoff: 7.87 gal

Notes
You will notice that there are no specialty malts in the grists; caramel/toffee character is developed by boiling down a portion (approx 1 gallon) of the first runnings long enough to reduce by half. Color can be difficult to predict, so you may have to experiment with varying amounts of roasted barley over subsequent batches to find the perfect percentage.

Alternate recipe (traditional kettle caramelization technique); I've come to the conclusion that reducing the entire volume of the first runnings by half is probably excessive, particularly for those brewers who are mashing thin (2+ qt/lb). In order to make this easily accessible for all, I recommend boiling down a gallon of the first runnings. I tend to mash at the conventional 1.25 quarts/lb, but adjust my strike volumes to get nice round volume measurements into the tun. I also find that FWH Fuggles blends very well with the rich malt character while still remaining within style guidelines.

Results generated by BeerTools Pro 1.5.3

bhatchable · 11-05-2009, 09:18 PM

right on time flyangler. I was just starting to try to figure this out in software so I can order my next grain bill soon. Thanks for the post. To be redundant, your recipes are great.