Alchemist42
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 1728 Scottish Ale Wyeast
- Yeast Starter
- Yes - 1 c DME/Qt
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.105
- Final Gravity
- 1.026 (projected)
- Boiling Time (Minutes)
- 120
- IBU
- 30
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- Still there
- Tasting Notes
- Malty, thick and roasty. Just what I was looking for.
Brewed this up yesterday. Killer efficiency. 1.106 OG. Mid 80's brewhouse efficiency. 
A touch surprisingly the yeast has not kicked in yet after 12 hours. Crossing my fingers it's not too shocked...but it was a good solid starter, so I think it is just slow.
The Northern Brewer was the way to go. Just what I was looking for. I think you were dead on frankstoneline - I didn't like the hop flavor profile.
I left the peated where it was, but the cosmos conspired on me to make me think fast on my feet about the Special B - the store was out. So after much sampling, I settled on malt I've never tried as a sub - Bohemian malt - at the full 1.5 lbs. Somehow I ended up with an extra 16 oz of chocolate malt - help of an 10 year old in the shop I think...so I tossed it in too.
They result so far....malty roasty goodness - no where over the top for my tastes.
A touch surprisingly the yeast has not kicked in yet after 12 hours. Crossing my fingers it's not too shocked...but it was a good solid starter, so I think it is just slow.The Northern Brewer was the way to go. Just what I was looking for. I think you were dead on frankstoneline - I didn't like the hop flavor profile.
I left the peated where it was, but the cosmos conspired on me to make me think fast on my feet about the Special B - the store was out. So after much sampling, I settled on malt I've never tried as a sub - Bohemian malt - at the full 1.5 lbs. Somehow I ended up with an extra 16 oz of chocolate malt - help of an 10 year old in the shop I think...so I tossed it in too.
They result so far....malty roasty goodness - no where over the top for my tastes.
