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Old 09-10-2005, 09:27 AM   #1
Tony
 
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Feb 2005
Saugus, MA
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Anyone have an authentic recipe for Traquair's Jacobite Ale?
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Old 09-12-2005, 08:54 AM   #2
wild
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Quote:
Originally Posted by Tony
Anyone have an authentic recipe for Traquair's Jacobite Ale?
How about this one:
Jacobite Ale Clone

6 lbs. Cooper's Light LME
1 lb. Munton's Light DME
1 lb. Munton's Wheat DME
2 lbs. DWC Pale Malt
1 lb. DWC Special B
lb. DWC Cara-Munich
2 oz. East Kent Goldings hops
1 oz. Target hops
1 tbsp. Irish Moss
2 oz. Crushed coriander seed
1 oz. Toasted oak chips
1 vial White Labs Edinburgh Ale yeast

Procedure:
Added grains to about 1 gallons bottled spring water at 125F. Held for 30 minutes. protein rest. Raised to 155F and held for 1 hour starch conversion. Mashed out at 175F for 5 minutes. Rinsed grains with 180F water. Added extracts and boiled for 1 full hour. At 1-hour mark I added 1 oz. Target hops and boiled for 30 minutes. Added 1 oz. East Kent Goldings at 90 minutes. Added Irish moss at 15 minutes remaining. Added oz. East Kent Golding hops at 8 minutes. Added 1 oz. crushed coriander seed at 5 minutes. And added final oz of coriander at knock off. Cooled...pitched yeast...and shook like hell.

Specifics:
Recipe type: Partial Mash
Batch Size: 5 gallons
Time in Boil: 2 hours
Primary Fermentation: 1 week in plastic.
Secondary Fermentation: 1 week in plastic.
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Old 09-12-2005, 08:58 AM   #3
Tony
 
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Feb 2005
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Cool, Thanks!
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Old 08-29-2009, 03:58 PM   #4
Chantdaddy
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Aug 2009
New Jersey
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The recipe posted in this thread is not suitable to use as a clone for Jacobite. Traquair is actually very forthcoming about the ingredients they use.
The grain bill is:
* 2-Row from Muntons - Most likely this is Maris Otter
* Crystal ~ This is most likely a higher lovibond than normal crystal, probably 90L or 120L
* Roasted Barley
That's it for the grain bill... nothing more. For the crystal and roasted I wouldn't suggest going beyond 5% per grain of your grain bill...you'll get all of the color and flavor you need for Jacobite within 5%.
For the hops, they only use one type...Kent Goldings...that's it...and they use them sparingly.
And then of course, coriander...most likely in the 1 to 2 oz range per 5 gallons.
The yeast is, without question, Edinburgh.

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