AnchorBock
Well-Known Member
I found a couple of older threads, but it didn't look like anyone had cloned this yet. I found this recipe (below) on another forum that supposedly came from Nick Floyd back in 2004. I can't get this beer here, but a friend has brought some over a couple times and it is one of the best Scottish Ales I've had and I'm a big fan of that style so I'd love to clone this.
I don't know much about 3 Floyds that would help me figure out how to clone this, does anyone else have any input?
Description: Brewed with two row pale, roasted and Melanoidin Magnura malts, Robert the Bruce Scottish Ale is dark copper in color with a nose of chocolate syrup, coffee and sweet malt. The lads balance it nicely with Centennial hops. We found it to be medium-bodied with a big malty body that has a nice balance of hops. It finishes with a lingering bitterness and notes of coffee beans. This beer is a true wintertime delight that warms you with every sip. We recommend drinking this beer with any grilled meat or a chocolate dessert.
OG:17plato (1.070)
FG:5.5plato (1.022)
Ibus:30 All at begining of Boil (Centennial)
90 Minute Boil
MashIn 162 F Hour Rest
Yeast: Fullers
Colour 18 Srm
Malt 85% 2Row US
1%Black Patent UK
1%Roasted UK
5%Caramunich 40 German
3% Crystal 10 US
2% Melanoidin German
3%Crystal 55 UK
Ferment on the cold side 62-65 F
The recipe must have evolved as their brewery has because I have seen a lot of varying OG/FG numbers, but the numbers above look close to me as this does seem to be about a 6.5% beer (I've also read it's 6% and 7%) and this beer has a very full mouthfeel with lots of residual sweetness so a 1.022ish FG seems to be about right. The 3 Floyds website says this is 7%, but most other sites I checked reported it to be closer to 6.5%. I emailed 3F to see if they can confirm the correct ABV for me, didn't ask much else because I've read they're pretty tight lipped about their recipes and typically don't respond to emails.
The grist actually seems about right for this beer, although I come up with 20 SRM in Beersmith as opposed to 18 - guessing there was some rounding going on when the recipe was given.
The 30 IBU seems to be fairly consistent - I don't think it matters too much if you use Centennial or not as a 90 minute bittering addition, I'll either use Centennial or something else fairly clean.
My main concern with this recipe is the mash temp at 162F with an already lower attenuating yeast like 002/1968, I'm thinking 152-154F is probably where I'd target the sach rest at.
I'm planning to brew my first attempt at this in January which will probably be close to the above recipe depending on what else I can find out about this.
I don't know much about 3 Floyds that would help me figure out how to clone this, does anyone else have any input?
Description: Brewed with two row pale, roasted and Melanoidin Magnura malts, Robert the Bruce Scottish Ale is dark copper in color with a nose of chocolate syrup, coffee and sweet malt. The lads balance it nicely with Centennial hops. We found it to be medium-bodied with a big malty body that has a nice balance of hops. It finishes with a lingering bitterness and notes of coffee beans. This beer is a true wintertime delight that warms you with every sip. We recommend drinking this beer with any grilled meat or a chocolate dessert.
OG:17plato (1.070)
FG:5.5plato (1.022)
Ibus:30 All at begining of Boil (Centennial)
90 Minute Boil
MashIn 162 F Hour Rest
Yeast: Fullers
Colour 18 Srm
Malt 85% 2Row US
1%Black Patent UK
1%Roasted UK
5%Caramunich 40 German
3% Crystal 10 US
2% Melanoidin German
3%Crystal 55 UK
Ferment on the cold side 62-65 F
The recipe must have evolved as their brewery has because I have seen a lot of varying OG/FG numbers, but the numbers above look close to me as this does seem to be about a 6.5% beer (I've also read it's 6% and 7%) and this beer has a very full mouthfeel with lots of residual sweetness so a 1.022ish FG seems to be about right. The 3 Floyds website says this is 7%, but most other sites I checked reported it to be closer to 6.5%. I emailed 3F to see if they can confirm the correct ABV for me, didn't ask much else because I've read they're pretty tight lipped about their recipes and typically don't respond to emails.
The grist actually seems about right for this beer, although I come up with 20 SRM in Beersmith as opposed to 18 - guessing there was some rounding going on when the recipe was given.
The 30 IBU seems to be fairly consistent - I don't think it matters too much if you use Centennial or not as a 90 minute bittering addition, I'll either use Centennial or something else fairly clean.
My main concern with this recipe is the mash temp at 162F with an already lower attenuating yeast like 002/1968, I'm thinking 152-154F is probably where I'd target the sach rest at.
I'm planning to brew my first attempt at this in January which will probably be close to the above recipe depending on what else I can find out about this.