Scottish Wee Heavy - partial mash

[downinit]

--------------------------------------------------------------------------
Pudgies Wee Heavy
--------------------------------------------------------------------------

=== Beertools.com ===

General
--------------------------------------------------------------------------
Category: Scottish and Irish Ale
Subcategory: Strong Scotch Ale
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 4 gal.
Total Grain/Extract: 11.69 lbs.
Total Hops: 1.5 oz.
Calories (12 fl. oz.): 289.7

Ingredients
--------------------------------------------------------------------------
4 lbs. Golden Promise Pale
3 oz. Peated Malt
.25 lbs. Roast Barley
1 lbs. Caramel Malt 10L
6.00 lbs. Northern Brewer Amber LME
.25 lbs. Lactose
1.5 oz. Fuggle (Pellets, 4.75 %AA) boiled 60 minutes.
Yeast: WYeast 1728 Scottish Ale

Notes
--------------------------------------------------------------------------
Mash grains at 158 degrees.

Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.073
Terminal Gravity: 1.021 (target)
Color: 20.05 SRM
Bitterness: 30.1 IBU
Alcohol (%volume): 6.8 %

--------------------------------------------------------------------------

Fermenting at 65 degrees.

Brewed this on Saturday as my second effort at a partial mash recipe. I wanted to try something (by using a high mash temp) that can't be done with a extract only recipe.

1/28/11: Gravity - 1.025; Tasting good but probably should've used only 1 oz. of Fuggles.

 

[downinit]

I was hoping for a subtle hint of smoke in this ale but 3 ounces of peat smoked malt per 5 gallons is just too much for that. It would be fine for a smoked beer where the smokiness mildly dominates. I think I may have stumbled upon a recipe for what could be called "Hot Scotchie Ale".

 

[Oldsock]

Both the bitterness and smoke will mellow a bit with age. Peat smoked malt is tough to deal with some varieties are much smokier than others, freshness also plays a role.

 

[jgourd]

Heh. I recently put 3 oz peated malt in my Scottish Ale and notice nothing at the moment. I'll have to taste it again this afternoon.

 

[downinit]

I used Simpson's peated malt, maybe yours is less smokey.

 

[jgourd]

Actually now that I'm tasting it (at the moment), I do detect a hint of peated malt. It's not overwhelming, but it's nice. I hear that the smokiness and peatiness of Scottish Ales usually comes from the water or yeast. I wonder how that works as I'd like to try that next time instead of using peated malt.