First all grain batch

[Abide]

View attachment ImageUploadedByHome Brew1500333354.049745.jpg everything went great just wondering thoughts on recipe mashed at 148 for 75 minutes sparged at 170 (following directions) fermentation went good two weeks then I kegged it now it sets. I hit the gravity it's 8% Scottish ale but the flavor is really weak wondering if it could of been me or just the recipe or still green thanks

 

[triethylborane]

What yeast did you pitch?

 

[Abide]

What yeast did you pitch?

White labs Scottish ale yeast one package

 

[triethylborane]

In my experience, Scottish Strong or wee heavy can really benefit from aging. I think your grain bill is fine, though I would have nixed the Chocolate and carapils, then bumped up the base malt to compensate. Thats just my preference. I would mash at 152f for 60min then do mash out at 170f for 10.

Give it some time, the complexity should develop.

 

[Abide]

In my experience, Scottish Strong or wee heavy can really benefit from aging. I think your grain bill is fine, though I would have nixed the Chocolate and carapils, then bumped up the base malt to compensate. Thats just my preference. I would mash at 152f for 60min then do mash out at 170f for 10.

Give it some time, the complexity should develop.

Ok thank you

 

[oceanic_brew]

What was your fermentation temp for the first few days?

I've experimented with a very low primary temp (58) with this yeast and it turned out very malty and complex. I did 54 for three days and then 58-60 for two months to be more precise.

However I also did a 2 hr boil down of the first thick runnings from the mash and my total boil time was 3 hrs.

This was on a Scottish wee heavy, none of the commercial examples I've read about do the wort concentration and a lot of them fermented at low to mid 60's. The recommendations for a low and long primary temp plus the wort concentration were from homebrew recipes and recommendations from brewers on this site.

Apparently the complexity we are looking for is achievable elsewhere but that's beyond my brewing knowledge.

I've altered my brewing water to lend more towards the malty side also

 

[Abide]

What was your fermentation temp for the first few days?

I've experimented with a very low primary temp (58) with this yeast and it turned out very malty and complex. I did 54 for three days and then 58-60 for two months to be more precise.

However I also did a 2 hr boil down of the first thick runnings from the mash and my total boil time was 3 hrs.

This was on a Scottish wee heavy, none of the commercial examples I've read about do the wort concentration and a lot of them fermented at low to mid 60's. The recommendations for a low and long primary temp plus the wort concentration were from homebrew recipes and recommendations from brewers on this site.

Apparently the complexity we are looking for is achievable elsewhere but that's beyond my brewing knowledge.

I've altered my brewing water to lend more towards the malty side also

It was at 64 degrees for about 15 days before I kegged it now it's sitting at 60 hoping for some change extremely weak flavor now thanks