chemnitz
Well-Known Member
I am set to brew tomorrow, and I want to make a Scottish 80/ ale. I'm going for a very malty flavor profile with a traditional Scottish yeast to add a hint of smokiness. This will be my very first partial mash, using the brew-in-a-bag technique.
Chemnitz' 1580 Ale (5 gallons)
Mini-mash at 154 degrees
1 lb. Vienna
.67 lb. Crystal 120 [reduced from .75 lb.]
.12 lb. roasted barley
60 minute boil
5 lb. extra light DME
1.33 oz. Willamette (4.8%) @ 60 min [eliminated flavor addition]
Whirlfloc tablet @ 15 min
Wyeast #1728 Scottish Ale yeast
I'm assuming that I won't get great efficiency on my first attempt. If I get 50%, then I'll have an OG of 1.050 (and 1.053 at 75%). IBUs are around 20. Color around 16.7 SRM.
Is this true to the style? Would it taste good, especially for my family members who like very malty beers? Would you change anything in the recipe? On hand, I have some more DME, some Crystal 40, Tettnanger and Amarillo hops.
Chemnitz' 1580 Ale (5 gallons)
Mini-mash at 154 degrees
1 lb. Vienna
.67 lb. Crystal 120 [reduced from .75 lb.]
.12 lb. roasted barley
60 minute boil
5 lb. extra light DME
1.33 oz. Willamette (4.8%) @ 60 min [eliminated flavor addition]
Whirlfloc tablet @ 15 min
Wyeast #1728 Scottish Ale yeast
I'm assuming that I won't get great efficiency on my first attempt. If I get 50%, then I'll have an OG of 1.050 (and 1.053 at 75%). IBUs are around 20. Color around 16.7 SRM.
Is this true to the style? Would it taste good, especially for my family members who like very malty beers? Would you change anything in the recipe? On hand, I have some more DME, some Crystal 40, Tettnanger and Amarillo hops.