niquejim

Recipes 

KingBrianI

Recipes 

I think I'm going to give this recipe a shot this weekend. Now that the weather is cool I can ferment it in the range it needs to be for that authentic scottish taste. I'd like to use golden promise for the base grain but I'm not sure it's available at either of the lhbs around here. I'll probably go with maris otter or british pale instead. I kind of feel like that really rich smoothness from the real Traquair House ale comes in part from it fermenting in open wooden containers. I wonder if oaking it in secondary would be beneficial?

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Primary: Sam Smith's Oatmeal Stout, Brown Mild, RIS
Conditioning: Metheglin Bochet, 999 BW, Westvleteren 12 Clone, Belgian Pale Ale, Holiday Spiced Ale, 10.10.10
Drinking: Common Room ESB, Verfluchte Gute Hefeweizen, Hobgoblin Clone, His Royal Grace's Excellent and Nutty Brown Ale, Bramling Cross Special Bitter, Irish Red Ale, Kabe's Secret APA, Deception Cream Stout, Simcoe Blonde, Caramel Amber Ale

niquejim

Recipes 

Golden Promise works the best, but any good British malt will do. If you try the oak let me know how it turns out.

This is my version of Skotrat's recipe. He uses Nortern Brewer hops and I like EKG. It's good both ways

To get it really smooth let it sit 2 months @ 45 degrees

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Burrowing Owl Brewery----Better things for better living...Through Debauchery and Inebriation

KingBrianI

Recipes 

Brewed yesterday. Didn't boil down the kettle caramelization aliquot as much as I wanted to. Was doing it in a 9 gallon pot and was getting scared about it scorching when it got down really low. As a result I don't think the color came out as dark as the real thing. Probably didn't develop as much flavor either. I boiled a little over a gallon down to a little over a quart. I also used 15 lbs of maris otter and 3 oz. british roasted barley for a 5.5 gal. batch. I went with NB hops although reading the Traquair website, it says they use EKG for all their brews. Your version will be closer in that regard. It also says they use Munton's malt exclusively, and as far as I know, Munton's doesn't malt golden promise. So maybe the Munton's maris otter will work out. I was sure to get the Munton's roasted barley too since it is much darker (453+ L) than the american roasted barley (300 L). I pitched a big starter of wyeast 1728 and it was bubbling immediately. It's chugging along right now at 58 degrees. I'll let you know how it turns out in a couple months.

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Primary: Sam Smith's Oatmeal Stout, Brown Mild, RIS
Conditioning: Metheglin Bochet, 999 BW, Westvleteren 12 Clone, Belgian Pale Ale, Holiday Spiced Ale, 10.10.10
Drinking: Common Room ESB, Verfluchte Gute Hefeweizen, Hobgoblin Clone, His Royal Grace's Excellent and Nutty Brown Ale, Bramling Cross Special Bitter, Irish Red Ale, Kabe's Secret APA, Deception Cream Stout, Simcoe Blonde, Caramel Amber Ale