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Old 09-30-2005, 01:45 PM   #1
Walker
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Default Anyone ever use Scottish Ale Yeast (1728)?

I'm still tinkering with my scottish ale recipe and reading more about the style. The description I have seen for this yeast is as follows:

"Rich smoky, peaty character ideally suited for Scottish style ales, smoked beers and high gravity beers."

How much smokey flavor does it impart? I want this ale to have just a tiny bit of smokiness (which I was going to add with rauch or peated malt), but if the yeast leaves some smokiness, maybe I'll just stick to the traditional way fo making it and leave out the smoked grains.

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Old 09-30-2005, 01:55 PM   #2
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Clone Brews has a Belhaven clone that used the wyeast 1728 and 2 oz of peat smoked malt. They also have a Traquair House clone that uses an 1084 (Irish ale yeast) and 3 oz of peat smoked malt. I guess that means you might want to cut down just a little bit on the peat smoked if you use the 1728.


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Old 09-30-2005, 02:04 PM   #3
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I was thinking more on the lines of REMOVING the peated or rauch malt completely from the recipe and just relying on the yeast for the smokiness.

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Old 09-30-2005, 02:38 PM   #4
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I used 2 oz of peated malt in a McEwans recipe, though I used an Irish ale yeast, and it has just a hint of smoke. Very complimentary to the malty flavor of the beer. I would leave some peated in as I think it is more responsible than the yeast can be for imparting flavor. Just use 1 to 2 oz instead of three or 1 to 1 1/2 for a 2 oz recipe.
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