Crystal or 2 row?

[budbo]

I have a recipie that calls for British Crystal 60.. I have some British 2 Row 40-60 on hand. How would this affect the flavor on a Belgian Strong Scotch ale?

 

[Baron von BeeGee]

Never heard of 2-row 40-60?? 2-row is a base malt used as a base for the beer and for providing enzymatic power to convert other grains/adjuncts that can't get it done on their own. It's typically quite light in color, like 2-4SRM, not 40-60SRM.

Crystal malt is a non-enzymatic malt that provides color and flavor, some fermentable sugar, and a fair amount of non-fermentable sugar which contributes to mouthfeel. Two different animals.

Now, if you're two-row 40-60 is two-row malt that has been toasted to 40-60 then that's a bit better in terms of substitution, but still not the same thing as actual crystal malt.

Check out this link:
http://www.2basnob.com/specialty-grains.html

 

[budbo]

Now, if you're two-row 40-60 is two-row malt that has been toasted to 40-60 then that's a bit better in terms of substitution, but still not the same thing as actual crystal malt

I believe that is what it is

 

[drengel]

get the crystal malt. you'll want the sweetness in a scotch ale ( a scottish one that is, ive never heard of a belgian scotch ale, so i dont really know what youre looking for)

 

[wee stu]

get the crystal malt. you'll want the sweetness in a scotch ale ( a scottish one that is, ive never heard of a belgian scotch ale, so i dont really know what youre looking for)

Belgian Scotch Ale is not so silly as it sounds, Scotch du Silly from the Belgian Town of the same name, and Oerbier from de Dolle in Esen are two examples. The Belgians have had a long standing affection for the Scotch Strong Ale style, and some of the better Scottish versions (going under the Gordon or Douglas labels) were brewed expressly for the Belgian Market.

Whatever the case budbo, you will be wanting residual sweetness in the beer and should be seeking out the genuine crystal malt.

 

[drengel]

Belgian Scotch Ale is not so silly as it sounds, Scotch du Silly from the Belgian Town of the same name, and Oerbier from de Dolle in Esen are two examples. The Belgians have had a long standing affection for the Scotch Strong Ale style, and some of the better Scottish versions (going under the Gordon or Douglas labels) were brewed expressly for the Belgian Market.

Whatever the case budbo, you will be wanting residual sweetness in the beer and should be seeking out the genuine crystal malt.

interesting, in all my years of drinking belgian beers i have never run into one that was anything like a scotch ale, but now i've got something to hunt down.

 

[wee stu]

I've never had the pleasure of tasting the Belgian takes on Scotch Strong Ale either, but the BJCP cites Scotch du Silly as a commercial example, right next to Gordon Highland Scotch Ale. One day I will get the chance to track them both down.

So many beers, so little time.

 

[wee stu]

Here's a recipe for a Strong Scotch Ale I brewed last year. It got some good reviews, but did not fare too well in the one competition I entered it in. Something I am blaming on the rather idiosyncratic style guidelines used in the comp .
It comes a lot closer to the BJCP guidelines alluded to above than it did the ones used in the comp.

One thing the judges did allude to was its "suprisingly Belgian like" character

It is almost all gone now, sadly, with just a few bottles left to reach full maturity.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Lifted Kilt Wee Heavy
Brewer: wee stu
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.57 L
Estimated OG: 1.080 SG
Estimated Color: 21.3 SRM
Estimated IBU: 25.5 IBU
Brewhouse Efficiency: 67.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.33 kg Lyle's Golden Syrup (0.0 SRM) Extract 3.5 %
6.07 kg Pale Malt, Golden Promise (Thomas Fawcett) Grain 64.8 %
1.93 kg Pale Malt, Maris Otter (3.0 SRM) Grain 20.6 %
0.40 kg Wheat, Torrified (1.7 SRM) Grain 4.3 %
0.25 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 Grain 2.7 %
0.20 kg Caramunich II (Weyermann) (63.0 SRM) Grain 2.1 %
0.15 kg Roasted Barley (Thomas Fawcett) (609.0 SRM Grain 1.6 %
0.04 kg Smoked Malt (9.0 SRM) Grain 0.4 %
35.00 gm Styrian Goldings [4.50%] (90 min) Hops 14.2 IBU
10.00 gm Hallertauer, New Zealand [6.80%] (90 min) Hops 6.1 IBU
15.00 gm Fuggles [3.80%] (90 min) Hops 5.2 IBU


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 9.04 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 23.59 L of water at 77.0 C 70.0 C 60 min