I am enjoying my first Scottish 80/- right now, and am noticing something I didn't expect. My recipe is as follows:
Scottish 80/-
12 lbs. British Pale
1 lbs. Munich (10L)
.5 lbs. Crystal 20
.5 lbs. Crystal 60
1 lbs. Crystal 40
.25 lbs. Chocolate
Efficiency 62%
8 gallons pre-boil (probably post-boil 7 gallons)
Wyeast scottish ale yeast
1 oz. EKG 5%- 60 minutes
OG- 1.048
FG- 1.012
I am enjoying it very much, however I am surprised by the flavor. I am tasting a fairly strong roast flavor. It is almost as though I used a small portion of roast barley. Can a quarter pound of chocolate really toss in substantial roast? I've never used it without other roasted grains. I would love to know what the lovibond was on it, but it wasn't marked. Thoughts?
Scottish 80/-
12 lbs. British Pale
1 lbs. Munich (10L)
.5 lbs. Crystal 20
.5 lbs. Crystal 60
1 lbs. Crystal 40
.25 lbs. Chocolate
Efficiency 62%
8 gallons pre-boil (probably post-boil 7 gallons)
Wyeast scottish ale yeast
1 oz. EKG 5%- 60 minutes
OG- 1.048
FG- 1.012
I am enjoying it very much, however I am surprised by the flavor. I am tasting a fairly strong roast flavor. It is almost as though I used a small portion of roast barley. Can a quarter pound of chocolate really toss in substantial roast? I've never used it without other roasted grains. I would love to know what the lovibond was on it, but it wasn't marked. Thoughts?