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Old 07-17-2009, 06:33 PM   #1
carbon111
 
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May 2009
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I've really liked Willamette in some recent beers so I picked up a pound and gathered ingredients for a couple of brews I'm going to do this weekend. Not exactly the "correct" hops per se but I think these will be great brews.


Montgomery Scottish Ale (5.5 gallons)

5 lbs Briess Light DME
1 lb Crystal 60L
4 oz Toasted Malt
2 oz Roasted Barley
2 oz Peated Malt

1.75 oz Willamette - 60 min
Whirlfloc Tab - 15 min
1 oz Willamette - 5 min


Wyeast 1728 Scottish Ale Yeast

OG 1.046 - 1.052
FG 1.013 - 1.015
27.1 IBU
4.8% ABV


Thames Special Bitter (5.5 gallons)

5 lbs Briess Amber DME
2 lbs Two-row Pale
1 lb Briess Light DME
6 oz Munich Malt
6 oz Crystal 20L

.5 oz Galena - 60 min
2 oz Willamette - 30 min
Whirlfloc Tab - 15 min
2 oz Willamette - 5 min
2 oz Willamette - Dry Hop 5 days

Wyeast Thames Valley Ale Yeast (1275)

OG 1.056 to 1.065
FG 1.012 to 1.015
33 IBU
6.4% ABV
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My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA


 
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Old 07-17-2009, 06:52 PM   #2

Well, since Willamette are derived from Fuggles, I'd say your choice is quite apropos!

I'd consider dropping the late addition in the Scotch to allow the malt to shine through.

 
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Old 07-17-2009, 09:24 PM   #3
carbon111
 
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My reasoning too.
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Best Regards, James
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My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

 
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Old 07-17-2009, 10:23 PM   #4
Freezeblade
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That bitter looks good, and oh man do I love that Thames Valley Ale yeast, I use the White Labs equivalent for all my bitters.
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Old 07-19-2009, 01:47 AM   #5
carbon111
 
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Quote:
Originally Posted by Freezeblade View Post
That bitter looks good, and oh man do I love that Thames Valley Ale yeast, I use the White Labs equivalent for all my bitters.
Good to hear!

I'm really looking forward to using this strain. I've used Wyeast 1968 and Windsor for Bitters before with good results but wanted to try something new.
__________________
Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

Reason: typos

 
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Old 06-07-2010, 07:22 PM   #6
T2P
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Apr 2010
Minnesota, Wisconsin
Posts: 26

Dead thread revival...


My brew partner and I were looking to try out an extract Scotch ale and came across the recipe posted here.

Has anyone tried it?
How this turned out?
Any suggested changes for those who tried?

If it was not the greatest, have you found a recipe that works better for you?

Thanks in advance!

 
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Old 06-08-2010, 07:08 PM   #7
carbon111
 
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I've brewed the Scottish ale a few times now.

It works best if you remove the peated malt completely!
(Unfortunately, I can't edit the OP at this point - but I've learned by tests and experience since then that peated malt definitely has no place in a Scottish ale, not even a little bit - even a half ounce is too much)

...it's a great Scottish Ale without.
__________________
Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

Reason: clarity

 
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