Glibbidy
Well-Known Member
I truly love the taste of Old Chub by Oskar Blues. It's one of my favorite beers. I'm really not a malt fanatic, but this beer is so choice.
I have decided to build a recipe and brew something like Old Chub. While in the process of doing my research for a grain bill I discovered that they use some Weyermann Smoked Malt in the grist, as well as crystal, and chocolate malt.
Since they use European malt for their other beers, I suspect the base malt is MO.
I'm thinking adding some Munich and a little bit of wheat to this as well to round it out. Possibly 1-3% roasted barley as well for kicks.
Hops, I'll likely go with a combo of EKG, Fuggles with a little NB.
Looks like WLP028 is the key in bringing out some earthy notes, as well as the peaty flavor. I'll probably look to ferment this on the lower side, say around 64f. Subsequently, I'll probably cold condition this as well.
What has worked in brewing your Strong Scottish Ale?
I have decided to build a recipe and brew something like Old Chub. While in the process of doing my research for a grain bill I discovered that they use some Weyermann Smoked Malt in the grist, as well as crystal, and chocolate malt.
Since they use European malt for their other beers, I suspect the base malt is MO.
I'm thinking adding some Munich and a little bit of wheat to this as well to round it out. Possibly 1-3% roasted barley as well for kicks.
Hops, I'll likely go with a combo of EKG, Fuggles with a little NB.
Looks like WLP028 is the key in bringing out some earthy notes, as well as the peaty flavor. I'll probably look to ferment this on the lower side, say around 64f. Subsequently, I'll probably cold condition this as well.
What has worked in brewing your Strong Scottish Ale?