Kettlehouse Cold Smoke Scotch Ale Recipe?

[luckybeagle]

I fermented this batch at 62 for 3 days with WY1728, 65 for 1 day, and just bumped it up to 68F. I'm showing 1.012 with my hydrometer right now, krausen has dropped and airlock activity is fairly minimal. 1.072 to 1.012 or just about 78% attenuation.

Flavor is nice and Scottish...ish. Clean with a hint of berry ester. Some yeasties but I haven't crashed yet, and it hasn't flocced at all on its own. Touch of smoke (maybe?) on the nose, none on the palate.

This beer is obviously super, super young. Once these flavors meld, I'm sure it'll be a nice one for our cold weather. Definitely came in stronger than expected at 7.8% ABV, but doesn't taste hot.

 

[cmac62]

Lucky, I've seen Scottish recipes with ferments as low as 58. From what I remember the idea of a Scottish is to mash high 156-158, boil long 90-120 mins and ferment low, so I think your process is great. Should be a good Scottish, but it did go a higher than a 70 schilling. More like a heavy.

 

[Leezer]

Sounds good, I’d be interested in further updates on flavor, etc. Trying a Scottish ale again is on my to do list.