Dunedin Dumber Scottish 70/-

[Richard]

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)

[Brian_S]

What did you think of this?  My 60 came out a wee bit watery.  

I'm thinking a bit more Carafoam next batch.

B

[Richard]

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.

[brew]

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?

[Richard]

Very little at all; this is one of the most malt-forward styles out there.

[Richard]

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.

[Dave Savoie]

What about doing a caramalization of the first runnings concentrating  the malt goodness

[brew]

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...

[Richard]

Probably be fine, just roastier

[Richard]

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...

[brew]

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:

[Richard]

That was the most interest I'd ever had in a tapped out keg

Thanks man, appreciate the good review

[Chris Craig]

Whichever version of this I tried today...I like it.  Good job.

[Richard]

Ran MK-II of this today... switched the vienna for munich and the hops for 1.2oz of EKG.

[brew]

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