bioguy
Well-Known Member
- Joined
- Mar 24, 2005
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I'm planning a parti-gyle brew and am going for a wee heavy, export, and light ales. Here's the grain bill:
British Pale 36 pounds
Carapils 1 pound
Crystal 1 pound
Roast Barley 1 pound
Choc. Malt 1 pound
Black Patent 1 pound
East Kent Goldings Hops 4.5 ounces
WYeast 1728 Scottish Ale 1 smack pack
This gives three 5 gallon batches
2 ounces hops in the first beer (beginning of the boil)
1.5 in the second
1 in the third.
I'm planning on doing a 5 gallon batch first to multiply the yeast up so I won't be under-pitching (I'll basically split the yeast cake 3 ways).
What I want to know is:
1. any advice on the recipe?
2. I understand that Scots ferment at lower temps and therefore avoid esters. How crucial is this?
3. What would you brew for the 5 gallon starter?
British Pale 36 pounds
Carapils 1 pound
Crystal 1 pound
Roast Barley 1 pound
Choc. Malt 1 pound
Black Patent 1 pound
East Kent Goldings Hops 4.5 ounces
WYeast 1728 Scottish Ale 1 smack pack
This gives three 5 gallon batches
2 ounces hops in the first beer (beginning of the boil)
1.5 in the second
1 in the third.
I'm planning on doing a 5 gallon batch first to multiply the yeast up so I won't be under-pitching (I'll basically split the yeast cake 3 ways).
What I want to know is:
1. any advice on the recipe?
2. I understand that Scots ferment at lower temps and therefore avoid esters. How crucial is this?
3. What would you brew for the 5 gallon starter?