Traquair Jacobite Ale

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Tony said:
Anyone have an authentic recipe for Traquair's Jacobite Ale?
How about this one:
Jacobite Ale Clone

6 lbs. Cooper's Light LME
1 lb. Munton's Light DME
1 lb. Munton's Wheat DME
2 lbs. DWC Pale Malt
1 lb. DWC Special B
½ lb. DWC Cara-Munich
2 oz. East Kent Goldings hops
1 oz. Target hops
1 tbsp. Irish Moss
2 oz. Crushed coriander seed
1 oz. Toasted oak chips
1 vial White Labs Edinburgh Ale yeast

Procedure:
Added grains to about 1½ gallons bottled spring water at 125°F. Held for 30 minutes. protein rest. Raised to 155°F and held for 1 hour starch conversion. Mashed out at 175°F for 5 minutes. Rinsed grains with 180°F water. Added extracts and boiled for 1 full hour. At 1-hour mark I added 1 oz. Target hops and boiled for 30 minutes. Added 1 oz. East Kent Goldings at 90 minutes. Added Irish moss at 15 minutes remaining. Added ½ oz. East Kent Golding hops at 8 minutes. Added 1 oz. crushed coriander seed at 5 minutes. And added final oz of coriander at knock off. Cooled...pitched yeast...and shook like hell.

Specifics:
Recipe type: Partial Mash
Batch Size: 5 gallons
Time in Boil: 2 hours
Primary Fermentation: 1 week in plastic.
Secondary Fermentation: 1 week in plastic.
 
The recipe posted in this thread is not suitable to use as a clone for Jacobite. Traquair is actually very forthcoming about the ingredients they use.
The grain bill is:
* 2-Row from Muntons - Most likely this is Maris Otter
* Crystal ~ This is most likely a higher lovibond than normal crystal, probably 90L or 120L
* Roasted Barley
That's it for the grain bill... nothing more. For the crystal and roasted I wouldn't suggest going beyond 5% per grain of your grain bill...you'll get all of the color and flavor you need for Jacobite within 5%.
For the hops, they only use one type...Kent Goldings...that's it...and they use them sparingly.
And then of course, coriander...most likely in the 1 to 2 oz range per 5 gallons.
The yeast is, without question, Edinburgh.
 
Back
Top