Anyone ever use Scottish Ale Yeast (1728)? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Anyone ever use Scottish Ale Yeast (1728)?

Reply
 
Thread Tools
Old 09-30-2005, 01:45 PM   #1
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
 
Walker's Avatar
Recipes 
 
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts



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.

-walker
__________________
Ground Fault Brewing Co.

 
Reply With Quote
Old 09-30-2005, 01:55 PM   #2
El Pistolero
 
El Pistolero's Avatar
Recipes 
 
May 2005
Houston, Baja Oklahoma
Posts: 3,585
Liked 15 Times on 15 Posts


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.
__________________
[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

 
Reply With Quote
Old 09-30-2005, 02:04 PM   #3
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
 
Walker's Avatar
Recipes 
 
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts


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.

-walker
__________________
Ground Fault Brewing Co.

 
Reply With Quote
Old 09-30-2005, 02:38 PM   #4
cbotrice
Recipes 
 
May 2005
Northern Ill
Posts: 90

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.
MP Wall

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 1728-Scottish Ale kmlavoy Fermentation & Yeast 36 01-29-2013 05:42 PM
Best yeast for Scottish 80/- theskibum Recipes/Ingredients 18 02-26-2009 10:54 PM
Scottish Ale Yeast xiiistchris Cider Forum 1 12-25-2007 08:37 PM
1728 Scottish: OK for smoked beer? mike004 Recipes/Ingredients 6 01-09-2006 12:15 PM


Forum Jump