ghpeel
Well-Known Member
Hi all, I was wondering if anyone had any experience or thoughts on using Vienna as the base of a Strong Scottish Ale.
For me, I like my Scottish Ales to be sweet, malty and clean, with NO SMOKE and only a very little bit of "biscuit" or "roast" flavor.
Something like this? (4gal): [edited, said '5' in error before]
9.50lb Vienna
0.50lb British Crystal (55L)
0.25lb Aromatic Malt
0.25lb Special B
1.00oz Roasted Barley
1.25oz EKG @ 60 for about 20 IBU
1.072 OG fermented down to about 1.020
Wyeast 1728 Scottish Ale Yeast
Would this work? Vienna does seem to give a nice clean & sweet grain flavor, but I've never seen a Scottish recipe with it, or Munich either for that matter. Is there a reason, or is it just that we assume we need British malt for a "British" style beer? After all, the Scots imported their hops (or so I've read, I think).
For me, I like my Scottish Ales to be sweet, malty and clean, with NO SMOKE and only a very little bit of "biscuit" or "roast" flavor.
Something like this? (4gal): [edited, said '5' in error before]
9.50lb Vienna
0.50lb British Crystal (55L)
0.25lb Aromatic Malt
0.25lb Special B
1.00oz Roasted Barley
1.25oz EKG @ 60 for about 20 IBU
1.072 OG fermented down to about 1.020
Wyeast 1728 Scottish Ale Yeast
Would this work? Vienna does seem to give a nice clean & sweet grain flavor, but I've never seen a Scottish recipe with it, or Munich either for that matter. Is there a reason, or is it just that we assume we need British malt for a "British" style beer? After all, the Scots imported their hops (or so I've read, I think).