Chriso
Broken Robot Brewing Co.
Again, just soliciting suggestions... What do you all think of this recipe? I'm trying to stay pretty true to BJCP style on this brew. I know the peated malt isn't authentic Scottish, thus why I reduced it to 2 oz. I think the pecan, caramel, and smoky tastes should play well together!
Please, comments? Suggestions? Looks of anguished horror? Thanks!
Recipe updated 12/16
Recipe: Pecan Scottish Ale
Style: 9C Scottish Export 80/-
TYPE: All Grain
Batch Size: 5.00 gal
Boil Size: 6.96 gal
Estimated OG: 1.054 (BJCP Guideline: 1.040-1.054)
Estimated FG: 1.013 (BJCP Guideline: 1.010-1.016)
Estimated Color: 14.1 SRM (BJCP Guideline: 9.0-17.0)
Estimated IBU: 16.9 IBU (BJCP Guideline: 15.0-30.0)
Boil Time: 90 Minutes
9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
4.0 oz Aromatic Malt (20.0 SRM)
4.0 oz Honey Malt (25.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
4.0 oz Wheat Malt (2.3 SRM)
0.50 lb Pecans, Roasted (Mash 75.0 min)
75 min Mash In Add 3.44 gal of water at 164.7 F = 150.0 F
Total Grain Weight: 11.00 lb
1.00 oz Goldings, US [4.70 %] (60 min) Hops 17.3 IBU
Taking a hint from Bearcat Brewmeister, I'll be doing.. "After the runnings clear, I collect the first 2 quarts and carmelize by boiling it down to 1 quart. "
Pecans were toasted at 300F for 10 minutes in a single layer, then poured into a paper bag to sit out overnight, hopefully getting some of the oils out of them. Pecans will be roasted 20 minutes at 375F about 4 days before brewing.
Please, comments? Suggestions? Looks of anguished horror? Thanks!
Recipe updated 12/16
Recipe: Pecan Scottish Ale
Style: 9C Scottish Export 80/-
TYPE: All Grain
Batch Size: 5.00 gal
Boil Size: 6.96 gal
Estimated OG: 1.054 (BJCP Guideline: 1.040-1.054)
Estimated FG: 1.013 (BJCP Guideline: 1.010-1.016)
Estimated Color: 14.1 SRM (BJCP Guideline: 9.0-17.0)
Estimated IBU: 16.9 IBU (BJCP Guideline: 15.0-30.0)
Boil Time: 90 Minutes
9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
4.0 oz Aromatic Malt (20.0 SRM)
4.0 oz Honey Malt (25.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
4.0 oz Wheat Malt (2.3 SRM)
0.50 lb Pecans, Roasted (Mash 75.0 min)
75 min Mash In Add 3.44 gal of water at 164.7 F = 150.0 F
Total Grain Weight: 11.00 lb
1.00 oz Goldings, US [4.70 %] (60 min) Hops 17.3 IBU
Taking a hint from Bearcat Brewmeister, I'll be doing.. "After the runnings clear, I collect the first 2 quarts and carmelize by boiling it down to 1 quart. "
Pecans were toasted at 300F for 10 minutes in a single layer, then poured into a paper bag to sit out overnight, hopefully getting some of the oils out of them. Pecans will be roasted 20 minutes at 375F about 4 days before brewing.