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Old 03-20-2011, 07:30 PM   #21
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I'm brewing this at the moment. I went with the White labs Edinburgh yeast. Hopefully it will impart the smoky peaty flavors. I did notice in my research that generally Scottish ale don't use a lot of crystal malts, but more roasted barley to color or flavor. I went with this recipe cause it used what I had available. I just hope my basement stay cool as the weather warms up. Interested to see how it turns out.

Thanks!

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Old 04-08-2011, 07:03 PM   #22
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This recipe is the inspiration for my brew tonight. Thanks!

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Old 05-22-2011, 02:19 PM   #23
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Very nice recipe. I scaled this up based on my 70% efficiency including the vienna plus added a pound of carapils. Fermented with SO4.

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Old 05-23-2011, 11:59 AM   #24
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You will like this one.

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Old 02-12-2012, 11:41 AM   #25
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Here we are almost a year later and this recipe is up next. It had more roasty bitterness than I would have liked early in the keg but after a couple of months in the keg had mellowed nicely!

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Old 02-12-2012, 12:17 PM   #26
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For a name how about
Squam Loch Monster

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Old 02-14-2012, 12:04 PM   #27
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thanks for the comments. I cant remember the bitterness but we bottled conditioned for 3 weeks and that might have taken out some of the bitterness.

For beer names look at www.squambrewing.com

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Old 05-18-2012, 01:19 PM   #28
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I brewed this for a club competition - it blew the doors off everyone elses Category 9 entries and was moved on to a national club only competition. Fantastic recipe, it will be in my standard rotation from now on! I'll post the score once I get it.

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Old 07-21-2012, 04:20 PM   #29
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Would using Nottingham yeast be a good option for this recipe? There is no LHBS close to me that has this liquid yeast strain.

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Old 07-23-2012, 12:26 PM   #30
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The Nottingham yeast will make a good beer but it will not replace the Wyeast 1728 IMO
Maybe someone out there can make a replacement recommendation.

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