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Old 10-17-2005, 04:14 PM   #11
Walker
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Lupus... you seem to be getting the hang of things pretty quickly. Didn't you just start homebrewing very recently?

You are a quick study, man.... bravo.

BTW: did you put any smoked malt in your 90/-?

-walker


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Old 10-17-2005, 04:22 PM   #12
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Quote:
Originally Posted by Walker
Lupus... you seem to be getting the hang of things pretty quickly. Didn't you just start homebrewing very recently?

You are a quick study, man.... bravo.

BTW: did you put any smoked malt in your 90/-?

-walker
What can I say, it's one of the slower times of year here at work, plenty of study time.

My 90/- was a pretty loose interpretation of the style, so I opted for chocolate malt instead. I'm waiting to see how it comes out, but I'm thinking my next tweek is to work some smoked malts in there.


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Old 10-17-2005, 04:27 PM   #13
Walker
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from what I've read (Designing Great Beers), the use of smoked malt is actually not a true-to-style thing. Apparently, beer judges are also surprised to find it in the Scottish Ales.

However, this is contrary to other things I have read which indicates that, way back in the day, ALL malt was smokey in flavor. This was inherent because of the way that the grains were kilned.

Whatever.... I use styles as guidelines and tweak from there. I WANT a smokey flavor, so I am going to by god make it smokey. To hell with snobby beer judges. They aren't going to get any of it anyway.

-walker
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Old 10-17-2005, 05:25 PM   #14
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Given that barley corn is dried and kilned using peat as a fuel source in the production of Scotch led me to believe it would be a fairly standard flavor in a Scotch ale, but I can't say I've really researched the subject very much.

 
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Old 10-17-2005, 05:32 PM   #15
Walker
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But Scotch Ale is from Belgium and not the same as Scottish Ale.

Took me a while to wrap my head around that idea.

-walker
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Old 10-17-2005, 05:48 PM   #16
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Quote:
Originally Posted by Walker
But Scotch Ale is from Belgium and not the same as Scottish Ale.

Took me a while to wrap my head around that idea.

-walker
I see. I have problems with Swiss/Swedish, too.

 
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Old 10-17-2005, 05:56 PM   #17
Walker
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... and the whole concept that an english Bitter is actually NOT bitter.

weird....

-walker
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Old 10-17-2005, 06:03 PM   #18
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Now I do like a nice ESB. A variation on the Bitch Creek ESB clone is on deck for me as soon as my supplies come in. I believe Rhoobarb is also brewing a variation on that one.

 
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Old 10-17-2005, 06:21 PM   #19
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Quote:
Originally Posted by BeeGee
... Bitch Creek ESB clone is on deck for me ...
Sounds like one mean ESB

It sounds like the addition of smoked malts is to emphasize what normally is characterized as a subtle smoke flavor. The slight smokiness is thought to be a characteristic the yeast helps produce, and not entirely due to the malts.
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Old 10-17-2005, 06:24 PM   #20
Walker
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exactly.. that's why I chose the scottish ale yeast, but I am not sure if it will produec enough smokiness on it's own, so that's why I'm tossing in the rauch.

I think I'll just go with what I have posted at the top. I'm sure I'll like the beer, and if it's not smokey enough or is too smokey, I'll adjust for the next time I make it.

-walker


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