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Old 10-25-2012, 05:38 AM   #1
Qhrumphf
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Recipe Type: All Grain   
Yeast: Wyeast 1728 Scottish Ale   
Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.035   
Final Gravity: 1.012   
IBU: 12   
Boiling Time (Minutes): 90   
Color: 15.7 SRM   
Primary Fermentation (# of Days & Temp): 28 days at 62   
Tasting Notes: Low alcohol, clean, malty and fairly sweet.   

Single infusion mash at 158 for 60 mins. Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just under 4 gallons over 90 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.



5 lbs Golden Promise (2.0 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.0 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.0 %
2.0 oz Chocolate Malt (475.0 SRM) Grain 5 2.0 %
0.50 oz East Kent Goldings [5.60 %] - Boil 60.0 min Hop 6 12.0 IBUs
1 pkg Wyeast Scottish Ale (1728) Yeast 7 -

Measured Original Gravity: 1.035 SG
Measured Final Gravity: 1.012 SG
Alcohol by Vol: 3.0 %
Bitterness: 12.0 IBUs Calories: 115.8 kcal/12oz
Est Color: 15.7 SRM
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Old 10-30-2012, 08:17 PM   #2
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This sounds like a great light weekend of brewing for me! Especially when I'm on the fence over funds/time.

I think I've got some leftover Saaz, maybe that'll do? also got some chinook as well.
Thx!
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Old 10-30-2012, 08:28 PM   #3
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Between the two, I'd definitely go with the Saaz. But I wouldn't use it myself. If I didn't have a Goldings varietal, I'd go Fuggles, maybe Willamette.

Edit: then again, there's next to no hop character, so the saaz would probably be ok. But I'd think you'd get some piney dankness from the Chinook regardless, and I wouldn't use it.
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Old 11-02-2012, 03:56 PM   #4
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Quote:
Originally Posted by Qhrumphf View Post
Single infusion mash at 158 for 60 mins. Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just under 4 gallons over 90 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.



5 lbs Golden Promise (2.0 SRM) Grain 1 80.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.0 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.0 %
2.0 oz Chocolate Malt (475.0 SRM) Grain 5 2.0 %
0.50 oz East Kent Goldings [5.60 %] - Boil 60.0 min Hop 6 12.0 IBUs
1 pkg Wyeast Scottish Ale (1728) Yeast 7 -

Measured Original Gravity: 1.035 SG
Measured Final Gravity: 1.012 SG
Alcohol by Vol: 3.0 %
Bitterness: 12.0 IBUs Calories: 115.8 kcal/12oz
Est Color: 15.7 SRM
I brewed an almost identical recipe recently. I used northdown for my hops, and cut out the Crystal 40, and upped the Choc Malt.

It is my favorite beer I've done to date. Love all the flavor and character I got out of this beer. I'll continue to brew this every couple months.
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Old 11-02-2012, 04:00 PM   #5
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I made a Scottish 80 a while back that wasn't too different from this. Turned out great. I drained the first runnings and boiled those in a separate pot to get some kettle caramelization. Not sure what impact it had but the beer was pretty good.
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Old 11-02-2012, 05:17 PM   #6
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Quote:
Originally Posted by Schemy View Post
I brewed an almost identical recipe recently. I used northdown for my hops, and cut out the Crystal 40, and upped the Choc Malt.

It is my favorite beer I've done to date. Love all the flavor and character I got out of this beer. I'll continue to brew this every couple months.
Quote:
Originally Posted by inhousebrew View Post
I made a Scottish 80 a while back that wasn't too different from this. Turned out great. I drained the first runnings and boiled those in a separate pot to get some kettle caramelization. Not sure what impact it had but the beer was pretty good.
I did a longer boil than I would for a different style (unless it's a pils malt base), but I opted to go the extra crystal over longer/split boil. I could see upping the chocolate malt being good, but I wanted just a hint and think the balance as it stands is great. I might try adding an extra couple ounces next time around and see how it comes out.
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Old 02-08-2015, 02:26 AM   #7
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Rebrewed this a few weeks ago. Made some changes to the recipe in line with my more usual process and ingredients these days (swapping up some US ingredients for UK ingredients). Scaled up to a 10 gallon full boil batch. First runnings collected and boiled separately during the sparge and while heating the rest of the runnings boil, ie boiled for maybe 2.5 hours instead of 1 hour and then added back at the end. Hops split proportionately between the two kettles. In any case, the IBUs are probably a small bit off (which would be the case anyway).

More stable mash plus the concentrated boil seems to have created more dextrins. Last version was good, this version is better.

8 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 5 76.2 %
1 lbs Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 6 9.5 %
12.0 oz Crystal, Dark - 150L (Muntons) (150.0 SRM) Grain 7 7.1 %
8.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 8 4.8 %
4.0 oz Pale Chocolate (Thomas Fawcett) (215.0 SRM) Grain 9 2.4 %
1.00 oz Goldings, East Kent [7.20 %] - Boil 60.0 min Hop 10 16.6 IBUs
2.0 pkg Scottish Ale (Wyeast Labs #1728 ) [124.21 ml] Yeast 11 -


Gravity, Alcohol Content and Color

Measured Original Gravity: 1.033 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 2.5 %
Bitterness: 16.6 IBUs
Est Color: 14.7 SRM

Adjusted mash water below. Measured mash pH of 5.3 at 1.5 qt/lb.

Ca⁺² 73.4
Mg⁺² 7.9
Na⁺ 39.5 (17.8 )
Cl⁻ 87.7
SO₄⁻² 45.9
HCO₃⁻ 150.5 (92.9)

Sparge water is the same, but with baking soda withheld yielding the parenthesized numbers, and then acidified to pH 5.5.
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Old 08-20-2015, 09:54 PM   #8
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Is your updated recipe for a 10 gal batch? And how much did you boil down for carmelization?
I am wanting to try this out this weekend, but have never done a boil down before, bit I don't understand why you boil down for carmelization if you just add top up water at the end anyway. Is the purpose to reduce liquid or to actually carmelize the sugars in the wort for flavor? I appreciate the help, looks delicious and will by my first try at a Scottish Ale.

 
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Old 08-20-2015, 10:17 PM   #9
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Yep. 10 gallon batch. 1st runnings were boiled down by about 50%, not to a syrup by any means, but fairly thick (from probably to ~1.080 to ~1.160 or so), and blended back post-boil. I think it adds something, but I don't know if it's crucial. With the amount of crystal malt in there, I'd say so sooner skip the caramelization than go thicker than that. For my Scottish ales, I think this adds a good balance of time, ease, and character.
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Old 08-20-2015, 11:21 PM   #10
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Thank you for the response.

The grain bill only came to 5.25 lb for a 5 gal batch, and I wanted to make sure.

What do you think the pre and post volume was on your boil down liquid?

When did you add the boiled down liquid back to the boil pot? During cool down?

 
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