Need a good recipe for a Scottish ale to be ready to drink by end of September. Any ideas?
How bout between easy drinking and strong? Lol
Really?Take a gallon of the wort and boil it down to a cup of syrup on your stove. Go as far as you can without it burning - don't burn it. Then add that back to your fermentor. Thank me later.
As DBhomebrew says do yourself a favor and go search the blog Shut Up About Barclay Perkins. better yet, buy Ron's book Scotland! II. It is loaded with recipes and information that will dispel all the myths like the one that suggests Scottish brewers boiled for long periods of time or that they somehow caramelized their wort. Or perhaps the worse myth ever that they used peat smoked malt. They did not.
Carmelization doesn't happen at boiling temperature. Doing a wort reduction does add a nice maltiness to the end result.Totally legit. That little bit of caramelized goodness will add dimension to your wee heavy.
Or just add actual caramel. Like Scottish brewers did.Totally legit. That little bit of caramelized goodness will add dimension to your wee heavy.
Check out this one (and it has the step of boiling down some of the runnings).
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