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Old 03-18-2009, 02:52 PM   #11
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but that would be great Ill get the 60 and use it for something else if the cards turn out that I dont brew it before may 16
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Old 06-29-2009, 02:47 PM   #12
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Ok, Just tapped my keg of this! perfect for what I wanted... easy to drink, tasty, refreshing!
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Old 07-12-2009, 10:14 PM   #13
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Ugh, this is going too fast, its everyones fav! now I have to brew more :'(
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Old 07-12-2009, 10:21 PM   #14
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Quote:
Originally Posted by claphamsa View Post
Ugh, this is going too fast, its everyones fav! now I have to brew more :'(
I need to brew another batch myself (possibly 10 gallons) and I may experiment with the formulation again just for fun, eliminating all the specialty grain except a bit of roasted barley for color adjustment and boil down the first runnings to achieve the caramel presence in 5 gallons, and use the recipe as written above in the other 5 gallons.

Historically, Scottish ales used only Pale Malt and Roasted Barley in the grist. The caramel flavor and aroma came from technique, not ingredients.

Greg Noonan's book on Scottish ales is most excellent reading.
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Old 07-13-2009, 12:25 AM   #15
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oh great, now im gonna have to go to amazon and spend more money :P
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Old 07-13-2009, 12:42 AM   #16
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$6.5 including shipping! yay amazon
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Old 09-14-2009, 03:54 PM   #17
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would cascade hops be ok for this recipe instead of goldings? my buddy grows his own and has more cascades than he can use!
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Old 09-15-2009, 10:38 AM   #18
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Because the bittering addition is the only place for hops in the recipe, I would say Cascade could work. However, unless you pony up for the mass spectrometer testing, the AA% of the Cascades from your buddy is an unknown - could be 3%, could be 5%, who knows? As such, those Cascades would be better used for flavoring, aroma or dry-hopping in recipes that call for them.

Good luck!
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Old 10-31-2009, 06:43 PM   #19
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flyangler, have you re-brewed the version 2.0 of this one yet using the traditional boil down? interested to hear about it. cheers
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Old 10-31-2009, 07:51 PM   #20
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Quote:
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flyangler, have you re-brewed the version 2.0 of this one yet using the traditional boil down? interested to hear about it. cheers
I have, as a matter of fact!

I boil enough to reduce the first runnings by half and compensate with my sparge to hit my preboil volume.

To my palate, it adds a deeper, more robust caramel/toffee character than what the specialty grains add.

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