New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 9 - Scottish and Irish Ale => Topic started by: Richard on October 11, 2011, 11:52:31 AM
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5lbs Maris Otter
2lbs Vienna
1lb Munich
0.5lb Melanoidin Malt
0.5lb Caramunich III
2oz Roast Barley
2oz Chocolate Malt
0.6oz Hallertau Tradition 7% @ 60
S-04
Mash 3 Gallons @ 154, Sparge 4 Gallons @ 168.
Estimates: OG 1.038, FG: 1.010, ABV: 3.7%, IBUs: 14.8 (Tinseth)
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What did you think of this? My 60 came out a wee bit watery.
I'm thinking a bit more Carafoam next batch.
B
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It had less body than I wanted, but I'm going to counter this next time with a thicker mash and/or higher mash temp. The flavour was spot-on, though. I want to experiment with a thicker mash on an IPA first, since I'm most familiar/comfortable with tweaking other parameters on the style.
Palmer recommends 158F; I think that would be a good start... I find that Carafoam adds to the caramel flavour too much to use in improving body past a certain point.
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So not a lot of hops in this one Richard? No flavor / aroma hops? Tried this and it was excellent...
I would expect a Scottish 70 to be higher abv - is there something I should do to get it up a bit without really changing the flavor a whole lot?
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Very little at all; this is one of the most malt-forward styles out there.
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http://www.bjcp.org/2008styles/style09.php#1b (http://www.bjcp.org/2008styles/style09.php#1b)
3.2-3.9% - this one is to-style, even towards the higher end of strength. There are some EXTREMELY BAD examples of the Scottish 60/70/80 out there, for example anything McEwans is going to be absolutely terrible. I used to live close enough to the brewery in Edinburgh that I could smell the brew day, and lets just say it was about as appetising as the end result is.
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What about doing a caramalization of the first runnings concentrating the malt goodness
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So I'm sparging this now - I screwed the pooch and put in 4oz each of RB and Chocolate instead of 2oz of each - crap... oh well, hope it turns out ok...
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Probably be fine, just roastier :)
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Re-running this with EKG instead of Hallertau Tr. to equivalent IBUs. After a little experimentation recently I came to the conclusion that my mash temps were 2-4 degrees below what I originally measure due to the temperature dropping really fast during the initial mash temp. Gonna try measuring the temp over time with this one...
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So I kegged mine last week - this is _awesome_!! I love this beer... I never would have discovered it had I not had one of the last glasses from your Keg a few meetings ago Richard - thanks :mrgreen:
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That was the most interest I'd ever had in a tapped out keg :P
Thanks man, appreciate the good review :)
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Whichever version of this I tried today...I like it. Good job.
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Ran MK-II of this today... switched the vienna for munich and the hops for 1.2oz of EKG.
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wiki
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def wiki.
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and wiki makes 3