Scottish Ale - Sound Good?

[heferly]

a couple weeks ago, without thinking, picked up a few pounds of pre-crushed crystals, so thought to get rid of the extras in a scottish ale (somewhere around 80\-?)

gonna brew this up this weekend, thought i'd put it out here to see if i'm on the right track...have only created a few recipes, so pretty unsure of myself haha

BY THE SEAT OF MY KILT ALE

Recipe Type: Parial
Yeast: Wyeast 1318 (London Ale III)
Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.055
Final Gravity: 1.015 (~5.22%)
IBU: ~21
Boiling Time (Minutes): 60
Color: ~26
Primary Fermentation (# of Days & Temp): 10-14 at 64-68
Secondary Fermentation (# of Days & Temp): Optional


Extracts:
5.0 pounds Plain Light DME

Grains:
1.0 lbs Munich Malt
0.50 lbs Crystal 20L
0.50 lbs Crystal 40L
0.50 lbs Crystal 60L
2.0 oz UK Chocolate

Hops:
1.00 oz East Kent Goldings (6.0%; 60 min)

1 tsp Yeast Nutrient (15 min)
½ Whirfloc Tablet (10 min)

Steep at 154 deg for 40 min; sparge with 170 deg water for 10 min. Boil approximately 1 qt of ‘first runnings’ to half qt for carmelization; add to boil at 20 min.

Top off to OG or 5 gal

thanks!

 

[heferly]

bumpy

 

[Dang]

I haven't brewed a scottish ale before, but if you are going to caramelize the first runnings I think the crystal is unnecessary.

I have one planned for the summer that is probably going to be all crisp malt, kettle caramelizing, and maybe a few ounces of dark malt for color.

 

[mlyday]

That seems like a bit too much crystal. maybe 8oz of the 60L, 4 chocolate, and a few ounces of smoked.

 

[heferly]

well, i love the maltiness of a scottish ale, my thinking was, without any darker crystals, carmelizing would work out.

think it would be too sweet? i've never reduced anything outside of cooking...

 

[heferly]

anyone else offer any input?

thinking of hitting the LHBS today, don't want to brew up a 'mistake'

 

[chapa]

Check out Jamil's episode on scottish. Your on the right track, but along with some lighter-mid range crystal, I'd throw in some darker crystal malt to give more raisin/plum flavor. He said that it's easier to get a good malt flavor using crystal malts, than carmelization. For base malt, preferably british pale malt, MO or otherwise. Munich will help, if you can't find a british extract. You can do the chocolate or even a dash of roasted barley. Aromatic malt is a good idea also. A lot of things said to mash higher, and ferment lower. Like 156-158 and ferment@ 60-64. But if you go for 1.5lbs of crystal you might mash a little lower. He also stressed to age well, like 4-6 months.

Hope that helps. I've been looking into this style for a while, and am excited to brew it. This is all just info I've heard or read. I love scotch ales! Good luck!

 

[heferly]

thanks chapa

i like the idea of aromatic. my original intents were to get rid of the excess crystals, i love the style, and i already have a hefe planned for my other primary. i think i'll mash on the lower end then.

maybe something like this?

Extracts:
3.0 pounds Plain Light DME

Grains:
3.0 lbs Marris Otter
0.5 lbs Aromatic Malt
0.50 lbs Crystal 20L
0.50 lbs Crystal 40L
0.50 lbs Crystal 60L
2.0 oz UK Chocolate

can't mash more than that, but i think the malts would come through ok

 

[chapa]

thanks chapa

i like the idea of aromatic. my original intents were to get rid of the excess crystals, i love the style, and i already have a hefe planned for my other primary. i think i'll mash on the lower end then.

maybe something like this?

Extracts:
3.0 pounds Plain Light DME

Grains:
3.0 lbs Marris Otter
0.5 lbs Aromatic Malt
0.50 lbs Crystal 20L
0.50 lbs Crystal 40L
0.50 lbs Crystal 60L
2.0 oz UK Chocolate

can't mash more than that, but i think the malts would come through ok

Looks good, I still really suggest if you do all the crystal, to throw some darker crystal, like a c-120. Especially if you haven't bought it yet, and have the choice. Maybe 20, 60, and 120 so you really get the whole spectrum. Either way I'm sure you'll have a great scotch ale. You are using a scottish yeast right?

Edit: I see you are using 1318, looks good. The low end of the temp range for that yeast says 64, so I'd stick in that ball park, 64-65 to make sure it comes out clean.

Man now I really want to get my scotch ale going!

 

[heferly]

yep, 1318. i have other plans for that strain after this batch. i appreciate the suggestions..i'll probably grab some 120 for the dark fruit part.

get cracking on your ale!