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Old 06-09-2013, 11:36 PM   #1
bioguy
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Mar 2005
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I'm planning a parti-gyle brew and am going for a wee heavy, export, and light ales. Here's the grain bill:


British Pale 36 pounds
Carapils 1 pound
Crystal 1 pound
Roast Barley 1 pound
Choc. Malt 1 pound
Black Patent 1 pound

East Kent Goldings Hops 4.5 ounces
WYeast 1728 Scottish Ale 1 smack pack

This gives three 5 gallon batches
2 ounces hops in the first beer (beginning of the boil)
1.5 in the second
1 in the third.

I'm planning on doing a 5 gallon batch first to multiply the yeast up so I won't be under-pitching (I'll basically split the yeast cake 3 ways).

What I want to know is:
1. any advice on the recipe?
2. I understand that Scots ferment at lower temps and therefore avoid esters. How crucial is this?
3. What would you brew for the 5 gallon starter?

Reason: clarifying ferment temp not brew temp

 
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Old 06-10-2013, 12:37 AM   #2
sptaylor70
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Sep 2012
Las Cruces, New Mexico
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3. English mild? Ordinary bitter? Scottish 60 shilling?
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Old 06-10-2013, 12:29 PM   #3
924RACR
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Nov 2011
Royal Oak, MI
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Scotch Ales usually mash at a higher temp, up 'round 154 or so, for the sweetness... or are you talking 'bout fermentation temps?

 
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Old 06-13-2013, 04:24 AM   #4
bioguy
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Yes, talking about fermentation temps. Getting mash temp high is not a problem.

 
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Old 06-13-2013, 12:28 PM   #5
924RACR
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Nov 2011
Royal Oak, MI
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Ah, gotcha. Can't comment 'bout that, as we've always fermented at somewhat low temps (62-65F)... pretty much the only option we have available to us based on climate and HVAC setup!

 
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Old 06-13-2013, 12:43 PM   #6
nathanthn
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Nov 2011
Milford, MA
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I've found 1728 is best fermenting in the 55-60F range to get a clean flavor with slight smoky notes. Also, the most important factor in my experience with scottish ales is the boiling down of a portion of the wort to promote Maillard reations which give a great toasty caramel flavor.

 
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Old 06-13-2013, 12:51 PM   #7
nathanthn
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Nov 2011
Milford, MA
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As for the recipe, you have way more roasted malt in there than I like in a scottish ale, if that's what you're going for that's fine but I'd reduce it to 2-3% of the bill if any. If you boil down the wort I would leave the crystal and carapils out entirely or at least reduce it.

 
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Old 06-13-2013, 02:32 PM   #8
william_shakes_beer
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Oct 2010
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Quote:
Originally Posted by nathanthn View Post
boiling down of a portion of the wort to promote Maillard reations which give a great toasty caramel flavor.
Agree. Remember, the tradition of brewing scottish ales started before metal kettles were invented. Wooden casks were filled with wort and granite stones were heated up in a fire and placed into the wort to acheive a boil. The last Scottish I did I boiled down the final sparge and got a light smoky flavor. Next time I'm going to use the first runnings instead!!!!!!

 
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Old 06-15-2013, 05:47 PM   #9
clarksc4
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Jun 2013
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I don't have the recipe in front of me right now, but the last time I did a 70/- it had a very simple grain bill and to get the caramel color all I did was boil about 1.5 gallons of the first runnings down to about half that on my stove top while I sparged the rest of the mash. Had about 20 minutes left in the boil then added the reduced first runnings back into the BK.

 
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Old 06-16-2013, 07:14 AM   #10
GuldTuborg
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That looks like a stout grainbill, not Scotch/Scottish ale. I'd drop the Chocolate and Patent, and reduce the RB to maybe 8-12oz. What color is your crystal? It's probably not necessary, either, though it may not hurt anything.

I've had good luck using 1728 at 55-60 ambient temps when making Scottish ales. This yeast does just fine at those temps. It helps to under-aerate and pitch a big amount of yeast, but that's probably not critical.
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