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Old 12-21-2012, 05:49 PM   #31
Beernip
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Jan 2009
Oregon.. Go Beavs!
Posts: 613
Liked 13 Times on 13 Posts


I made this again a few weeks ago and think it is pretty spot on in taste. My mouth feel was a little thin but had issues with my mash temps and ended up mashing around 147 instead of 150. The peat is present but not over powering. Could maybe drop to .03 lbs to better match the original but I like it slightly more peaty.

My final recipe was.
Batch Size: 5 Gallons
Mash @ 150*
OG: 1.065
FG: 1.015
IBU: 27
ABV 6.5

9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 71.8 %
1 lbs 12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 14.0 %
1 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 3 14.0 %
.04 lbs Peat Smoked Malt (2.8 SRM) Grain 4 0.3 %
0.60 oz Magnum [11.60 %] - Boil 60.0 min Hop 5 23.6 IBUs
0.30 oz Goldings, East Kent [4.00 %] - Boil 20.0 min Hop 6 2.5 IBUs
0.25 oz Goldings, East Kent [4.00 %] - Boil 10.0 min Hop 6 1.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.25 oz Goldings, East Kent [4.00 %] - Boil 10.0 min Hop 8 1.2 IBUs
1000ml Starter of Scottish Ale (Wyeast Labs #1728)



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Old 12-22-2012, 03:33 AM   #32
humulene
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Jan 2012
Spokane, WA
Posts: 93
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Thanks Beernip! I will try this sometime soon. Any tips for a relatively new brewer trying to make this?

 
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Old 12-23-2012, 03:45 AM   #33
Beernip
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Jan 2009
Oregon.. Go Beavs!
Posts: 613
Liked 13 Times on 13 Posts


Pretty easy fermentation on this one. Just keep it in the mid 60's and make a starter. Without a starter I can usually only make it down to 1.017-8. This yeast is a beast in the proper amounts. Had it pull a IIPA (1.092) down to 1.012 using the cake from the last batch.

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