I've had Innis & Gunn a few times and I quite enjoy it sadly it's the one beer I can't get a clone recipe. I've found a lot of forum posts here and elsewhere requesting a recipe and some discussion but no posts indicating someone actually brewed said recipes or comments about them.
This is what they say about their Triple Matured Oak:
"In this brew we combine the best ingredients from both Scotland and England - Optic Malt and Chocolate Malt grown in the Scottish borders and Goldings hops from the hop fields of Kent.
After brewing we filled the beer into American White Oak barrels{...}and left it there for an uncommonly lengthy maturation
Once we judged that the beer had absorbed the perfect degree of oak character, we emptied the barrels into a marrying tun, and let the maturation continue until the flavours from the individual barrels had blended together and mellowed to our satisfaction.
We then filled this batch into bottles, inside which the final, month-long maturation took place."
So I know:
1. 6.6% ABV
2. I think "Optic Malt" means UK 2-row or Marris Otter thoughts?
3. Chocolate Malt
4. Kent hops- Does this mean East Kent Golding or are their others?
5. Oak aged in barrels- I'll be doing oak chips soaked in Bourbon to sanitize probably around 1-2oz in the secondary for 10-14 days.
That being said here is my recipe:
13lbs UK 2-row
1.25lbs Caramel 60L
0.25lbs Chocolate Malt
1.50 oz East Kent Golding 5% 60 mins Boil
Wyeast # 1728 Scottish Ale
2 oz of Bourbon Soaked Oak Chips for 10 days in Secondary
Mash for 60 mins at 154F
OG: 1075
FG: 1025
Color: 17
IBU: 20.4
Finally I've read up on the "modern" Scottish style and "traditional" involving kettle caramelization which I think sounds like what I want so I'll try boiling the 1st gallon of runnings to 1/2 gallon volume for increased caramelization which I think should increase my FG up a bit.
I do realize that Scottish 80 style tops out at 6% max.
So thoughts on this?
edit: Anyone wanting to try this the recipe I ended up using is quite a bit different and is posted on the second page of this thread.
This is what they say about their Triple Matured Oak:
"In this brew we combine the best ingredients from both Scotland and England - Optic Malt and Chocolate Malt grown in the Scottish borders and Goldings hops from the hop fields of Kent.
After brewing we filled the beer into American White Oak barrels{...}and left it there for an uncommonly lengthy maturation
Once we judged that the beer had absorbed the perfect degree of oak character, we emptied the barrels into a marrying tun, and let the maturation continue until the flavours from the individual barrels had blended together and mellowed to our satisfaction.
We then filled this batch into bottles, inside which the final, month-long maturation took place."
So I know:
1. 6.6% ABV
2. I think "Optic Malt" means UK 2-row or Marris Otter thoughts?
3. Chocolate Malt
4. Kent hops- Does this mean East Kent Golding or are their others?
5. Oak aged in barrels- I'll be doing oak chips soaked in Bourbon to sanitize probably around 1-2oz in the secondary for 10-14 days.
That being said here is my recipe:
13lbs UK 2-row
1.25lbs Caramel 60L
0.25lbs Chocolate Malt
1.50 oz East Kent Golding 5% 60 mins Boil
Wyeast # 1728 Scottish Ale
2 oz of Bourbon Soaked Oak Chips for 10 days in Secondary
Mash for 60 mins at 154F
OG: 1075
FG: 1025
Color: 17
IBU: 20.4
Finally I've read up on the "modern" Scottish style and "traditional" involving kettle caramelization which I think sounds like what I want so I'll try boiling the 1st gallon of runnings to 1/2 gallon volume for increased caramelization which I think should increase my FG up a bit.
I do realize that Scottish 80 style tops out at 6% max.
So thoughts on this?
edit: Anyone wanting to try this the recipe I ended up using is quite a bit different and is posted on the second page of this thread.