Caber Tosser

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

ghpeel

Well-Known Member
Joined
Jan 17, 2009
Messages
1,238
Reaction score
52
Location
Gainesville, FL
Recipe Type
All Grain
Yeast
Wyeast 1728 Scottish
Yeast Starter
Smack pack
Additional Yeast or Yeast Starter
n/a
Batch Size (Gallons)
4.1
Original Gravity
1.073
Final Gravity
1.021
Boiling Time (Minutes)
60
IBU
24
Color
15 SRM - reddish brown
Primary Fermentation (# of Days & Temp)
3 weeks at 65F
Tasting Notes
Complex caramel, less chewy than a typical Strong Scottish but still sweet.
5lb 0oz British Pale (Maris Otter)
4lb 8oz Vienna Malt
0lb 8oz Crystal 60L
0lb 4oz Flaked Oats
0lb 4oz Special B Malt
0lb 1oz Roasted Barley
Single infusion mash at 155-156F

60 mins 1.0oz East Kent Goldings pellet 7.2%

I used a Whirflock tablet and some Wyeast yeast nutrient as well.

This beer was done as a NO CHILL. The hot wort was moved from the kettle to my No Chill vessel and sealed up for 2 days. Opened and pitched with a swollen smack pack of the 1728.

-----------------------------------------

The beer was ridiculously clear after 3 weeks in the bottle. I guess that yeast flocculates well.

This beer is very malty and clean, slightly sweet and very drinkable. "Dangerously drinkable" was one comment on it. It has some similarities to a Hobgoblin, to me anyway. The color is a deep ruby shade, with a pale white head. Its medium bodied, which means you probably won't win awards in the Strong Scottish category, but I don't like my beers too chewy.

Scored a 38 & a 39 in local competition.
 

Latest posts

Back
Top