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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I'm too lazy and have too many beers going to keep updating this!

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

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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I'm too lazy and have too many beers going to keep updating this!

haplo

Recipes 

Any comments as to how these turned out? I just had a Traquair this weekend and am frantically searching for a good recipe so I can try something close or similar.

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-Paul

tellyho

Recipes 

Brewed this 2 months ago. It's smooth and tasty. Caramelized runoff really does make a nearly-diacetyl taste, but with age it seems less similar. Haven't had Traqair, so can't say how close it comes, but it's definitely a winner. I'd love a more peaty aspect, but I'm not sure that's possible (anyone try some genuine Scottish turf in secondary?)

eljefe

Recipes 

I made this and it was unbelievable. I followed the recipe to a T with the exception of addind an 1/8 lb of peated malt. Not sure it made a difference however, I really liked how it turned out.

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Primary 1: Wee Heavy
Primary 2:
Secondary 1:
Secondary 2:
Keg 1: Northern Brew #1
Keg 2: 11.11.11
Next Up: Bourbonator

dougdecinces

Recipes 

I brewed this up yesterday as a 3.5 gallon batch. The only changes I made were to add 1.5 oz of peated malt and Palisades as my bittering hop (I had some extras I needed to burn through). The caramelization went off without a hitch. I plan on taking half and adding maple syrup and cold pressed chicory and leaving the other half as is.

I am very excited to see how this one ends up.

niquejim

Recipes 

I'm doing this as a "teach a friend to brew day" brew and will bring the results to compare with the real thing.
Don't forget to ferment on the cool side and let rest at least a month at 40-45f

tellyho

Recipes 

A year out and still hoarding a couple of these in the basement. Every time I crack one it is a pleasure.