Hop Scotch Ale - Scottish Export

[Hoppy_Sanchez]

So the home brew club I joined is having a Scottish ale competition and I decided to join in on the fun. I have till May to have this brew ready. Never had a Scottish ale before but I'm going to wing it and hopefully i like it. I'm more of a hop forward ale drinker but i have an open mind. Here's what I thrown together with what ingredients I have at home.

OG 1.051
19.8 SRM
5.2 % Abv
15.8 IBUs

9 lbs 2 row
1 lb C40
8 oz C75
8 oz chocolate

1/2 oz centennial 60 mins

White Labs California Ale Yeast

I do have some roasted barley. I've see. Some recipes with it. What I've created from beersmith suits what I think will be a great Scottish export.

Let me know what you think.

 

[jwalk4]

Some would say that, like the Scots themselves, Scottish styles are quite disagreeable. Putting Crystal malts in a traditional Scottish Export may incite a donnybrook.

Use an lower attenuating yeast if you can help it, ferment at a temperature to guarantee a clean profile.

 

[ss4ivan]

I would use marries otter or British golden promise as the base. American 2row is too clean IMO. Also if you are able try and get west 1728 Scottish ale yeast and ferment in the 50's. It will give it a nice subtle smoky taste that goes great in a Scottish ale.

 

[Hoppy_Sanchez]

Yea maybe the next Scottish ale I brew will have a more maltier base. I looked up recipes with the grains I had on deck and also saw a few bjcp winners using cal ale yeast for an export Scottish ale. I read up more on the style. Saw that could have added some Munich and some flaked oats. I was even curious of adding some oak Once fermentation has finished. Thoughts?
I did brew this today. I did hit my target gravity of 1.051. Pitch my starter in a well oxygenated wort. I'll maintain a 65-68 temp.

 

[ss4ivan]

I made a Scottish wee heavy about 6 months ago that is 9%. It's just hitting it's peak and also thought about adding oak soaked in a Scottish whiskey for my next batch that I brew.

 

[Hoppy_Sanchez]

Yea I'm contemplating it. I have 3 oz of French oak chips just waiting to be used.

 

[thaymond]

So the home brew club I joined is having a Scottish ale competition and I decided to join in on the fun. I have till May to have this brew ready. Never had a Scottish ale before but I'm going to wing it and hopefully i like it. I'm more of a hop forward ale drinker but i have an open mind. Here's what I thrown together with what ingredients I have at home.

OG 1.051
19.8 SRM
5.2 % Abv
15.8 IBUs

9 lbs 2 row
1 lb C40
8 oz C75
8 oz chocolate

1/2 oz centennial 60 mins

White Labs California Ale Yeast

I do have some roasted barley. I've see. Some recipes with it. What I've created from beersmith suits what I think will be a great Scottish export.

Let me know what you think.

If you use your grain bill, you'll end up with something like an 80/- or export. Needs less aging time.

If you're going wee heavy, you're going to want to give it time. Starting in April and serving in May is way too short. Maybe next May.

That said, I love the style. Hope you don't mind some advice and questions.

I'm curious about the centennial. Is it what's on hand? If your going to brew the style, why not use fuggle or ekg? Just a question, not a judgment. I'd personally probably enjoy some centennial in a malty scotch, but it could be me.

Definitely use the 1728 and keep the Temps low. Very clean and it gives it more scotch character. I won't use anything other than this in my scotch ales. S04 and wlp002 did nothing for me.

Definitely use Maris Otter. I use TF&S MO in my Scotchy Scotch Scotch. 14 lbs of it. I also use 8 oz. Of chocolate and C120 from TF&S too. I'll scale down for my 80/-, or go partigyle. Also a good choice.

Carmelize your wort (maillard reaction) by boiling off a gallon of your first runnings into a thick syup. Youll know its ready when you get the really big syrupy bubbles. Then add to the main boil. Youll only have a pint or 2 of the syrup, but it packs all of the flavor you want in it.

You want something that is very malt forward, little or no hop presence. The hop should give it a little spiciness, if anything. Something like 15-20 ibus. I've seen people use peat malt in their brews, which grosses me out. I know the style sometimes uses it, I just wont in my beer. It does give the beer a little smokiness. Roasted barley would be ok, but I'd keep it low in numbers. Think a Carmel bomb without the focus on a carmel malt.

This is just from my experience, take it or leave it. Hope it helps. Best of luck in the competition!

 

[Hoppy_Sanchez]

I'm curious about the centennial. Is it what's on hand? If your going to brew the style, why not use fuggle or ekg? Just a question, not a judgment. I'd personally probably enjoy some centennial in a malty scotch, but it could be me.

Yea I have a bunch of high alpha hops on deck. centennial was one of the lower ones. Its hop profile seemed to fit. Hoping for a little spicyness and earthiness from the centennial hop. Getting 15 IBUs all at 60mins. I think for the next Scottish ale I'll go more malty on the base grain and purchase some fuggles or ekg. Just seeing if I could pull it off when what's on hand. I am going for an export so it will probably sit in a keg till may. Fermentation is staying cool at 64-66. Since I'm using cal ale I don't want to go any lower than 64.

 

[Hoppy_Sanchez]

Thanks Thaymond for the advice!