borden
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1728 Scottish Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.053
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 9 SRM
- Primary Fermentation (# of Days & Temp)
- 3 Weeks @ 62F
- Tasting Notes
- A slightly sweet, very drinkable Scottish ale with a nice reddish hue.
This recipe is inspired by the Caledonian 80/- that comes from Edinburgh. I haven't had one in half a decade, so I don't know how close it is, but the ingredients are similar so some credit is due. I've only just bottled this, but after 5 days, it's absolutely delicious. Lots of malt character, a tad sweet, but still a hops presence. The yeast provide a light smokiness that comes out over more over time (I brewed a PM version of this before that was quite similar and had a great, mild smokiness develop after 3 weeks or so in the bottle).
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9 lbs 6.5 oz Golden Promise
1 lb Amber Malt
8 oz Torrified Wheat
1.5 oz Roasted Barley
60 min: 1 oz Kent Goldings (5.0% AA)
20 min: .5 oz UK Fuggles (4.0% AA)
5 min: .5 oz UK Fuggles (4.0% AA)
1 tsp Irish Moss @ 15 minutes remaining.
I did this as a BIAB stovetop recipe. I mashed at 155F average for 75 minutes. Dunk sparged at 165F for 10 minutes. Drew off 2 cups worth of wort, boiled down to an almost syrup-like consistency and added back in to the boil with about 15 minutes left (an attempt at adding some caramel sweetness).
Bottled with priming sugar, aiming for 1-1.5 vols of CO2.
I absolutely love this beer after less than a week in bottle, and am too excited to wait longer to share the recipe. I will update with more tasting notes later, but a previous iteration (PM with a slightly different ingredient list) was so tasty I just know this should be even better.
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9 lbs 6.5 oz Golden Promise
1 lb Amber Malt
8 oz Torrified Wheat
1.5 oz Roasted Barley
60 min: 1 oz Kent Goldings (5.0% AA)
20 min: .5 oz UK Fuggles (4.0% AA)
5 min: .5 oz UK Fuggles (4.0% AA)
1 tsp Irish Moss @ 15 minutes remaining.
I did this as a BIAB stovetop recipe. I mashed at 155F average for 75 minutes. Dunk sparged at 165F for 10 minutes. Drew off 2 cups worth of wort, boiled down to an almost syrup-like consistency and added back in to the boil with about 15 minutes left (an attempt at adding some caramel sweetness).
Bottled with priming sugar, aiming for 1-1.5 vols of CO2.
I absolutely love this beer after less than a week in bottle, and am too excited to wait longer to share the recipe. I will update with more tasting notes later, but a previous iteration (PM with a slightly different ingredient list) was so tasty I just know this should be even better.
