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Author Topic: Jacobite Me  (Read 7952 times)

Offline Richard

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Jacobite Me
« on: March 14, 2012, 05:52:02 PM »
Strong scotch ale, inspired by the Traquair Jacobite. Did a little reading and it transpires there's likely no crystal-malt in the Traquair at all, the Scots apparently preferring kettle carmelisation (live and learn). Note that this is not an attempt at a clone, but a (very) slightly smokier version of something similar.

17lbs Maris Otter.
6oz Roast Barley.
4oz Smoked Malt.
2oz Chocolate Malt.

1oz Fuggles @ 120.

2L Starter of Scottish Ale Yeast - 1728.

Mash 5 gallons @ 154, Sparge 5 gallons @ 168.

Obtain one gallon from first runnings, and boil down to a pint (1/8th of a gallon). This can occur in tandem with the main boil, and provides the majority of the caramel flavours (some also will come from the longer boil).

See: http://www.bjcp.org/2008styles/style09.php#1e
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Offline Richard

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Re: Jacobite Me
« Reply #1 on: March 14, 2012, 06:02:59 PM »
This isn't a clone... drop the smoked + chocolate malt, bump the roast up to a full 8oz, and add some coriander at flameout - that should get you closer to the Jacobite Traquair.

Was mostly reminded of this since I was at the Garrison yesterday and they have it in stock :D

Definitely best served on the warmer end of the scale... mine came out at fridge temperature and there wasn't much to it until it warmed up some.
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Offline Richard

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Re: Jacobite Me
« Reply #2 on: March 14, 2012, 06:08:16 PM »
Another observation... the bottled version of TJ is really cloudy.
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Offline Jake

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Re: Jacobite Me
« Reply #3 on: March 14, 2012, 10:45:43 PM »
Lets not forget who remembered the beer ... I'll take 50%
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Offline Kyle

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Re: Jacobite Me
« Reply #4 on: March 15, 2012, 08:26:32 AM »
I thing Jake has a point there  :lol:

That was seriously good beer. I'll definitely be exploring that style more.
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Offline Richard

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Re: Jacobite Me
« Reply #5 on: March 15, 2012, 11:01:24 AM »
Jake: 2.5 gallons staggered over the next say... 10 years, sure.

I'm curious to see how effective this kettle caramelisation is vis a vis crystal malts.
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Offline Kyle

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Re: Jacobite Me
« Reply #6 on: March 26, 2012, 10:29:36 AM »
how did the kettle carmelization go? did you taste or make other observations on its success before continuing with the brewday?
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Offline Richard

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Re: Jacobite Me
« Reply #7 on: March 26, 2012, 10:49:13 AM »
See my sig: I've not made it yet :P
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Offline Richard

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Re: Jacobite Me
« Reply #8 on: April 14, 2012, 12:07:32 PM »
Made this last night...

I'm not sure about the kettle caramelisation procedure yet; need to do a little research into what develops the deeper caramel flavours (think dried fruits - raisins etc). I boiled down from a gallon to a pint, ended up with something that looked and tasted like LME with a few slight caramel tones. I did notice that it was anything but homogenous, so it may be that the deeper flavours were hiding in the more lumpy bits that seemed to form (crystals, I think). I would have continued to boil but I was rather concerned that the stuff was going to burn, so avoided that. I think perhaps I need to separate the concerns: boil down to a couple of pints, then add the lid to boil it for longer without boil-off, then take it off again to finish boiling down. Research needed.

Threw the whole thing on the 1728 yeast cake and it's happily bubbling away this morning.
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Offline Dave Savoie

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Re: Jacobite Me
« Reply #9 on: April 14, 2012, 12:11:23 PM »
when caramelizing never ever stir your wort or and form of sugar water for that matter EX....    when making a simple sugar syrup if you stir it crystals will form but if you just swirle the pan or pot  no crystals sooo try not stirring not sure if you did or not but this could cause it
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Offline Richard

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Re: Jacobite Me
« Reply #10 on: April 14, 2012, 12:16:44 PM »
When it got down to the half-gallon mark I had to stir it 'cause it was so damn viscous it was escaping the pot... kinda like if you've ever seen milk boil over... does crystal formation halt caramelisation? seems to me that shouldn't matter too much...

Dave: how would you go about caramelising a gallon of 1.100 wort, Mr Chef?
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Offline Dave Savoie

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Re: Jacobite Me
« Reply #11 on: April 14, 2012, 12:19:09 PM »
take a spoon and taste it is the easiest way when it hits your taste just right stop it because it can go from great to bad in a few min
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Offline Dave Savoie

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Re: Jacobite Me
« Reply #12 on: April 14, 2012, 12:20:51 PM »
I would suggest at intervals take out samples of the wort place in a glass and once you have 3-5 samples taste them that way you have accurate time/taste samples VS tasting here and there and you can compare for future reference
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Offline Dave Savoie

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Re: Jacobite Me
« Reply #13 on: April 14, 2012, 12:24:46 PM »
Quote from: "Richard"
When it got down to the half-gallon mark I had to stir it 'cause it was so damn viscous it was escaping the pot... kinda like if you've ever seen milk boil over... does crystal formation halt caramelisation? seems to me that shouldn't matter too much...

Dave: how would you go about caramelising a gallon of 1.100 wort, Mr Chef?



low and slow richard the less chance of burning the sugars and swirl your pot VS stirring
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Offline Richard

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Re: Jacobite Me
« Reply #14 on: April 14, 2012, 12:25:30 PM »
Yeah that's what I was doing; any comments re: covering the pot?

I'm pretty sure if I went much further in terms of boil-off, I would have burnt it, so my guess is that I need to cover the thing at some point for a longer boil...
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