80/-

[mysterio]

I'm brewing this at some point this week, i'm making the starter at the mo. I'm going to caramalise the first gallon or so of run off by boiling it until it reduces by half.

80/-
Scottish Export 80/-

Type: All Grain
Date: 28/03/2007
Batch Size: 10.20 gal
Brewer: Geoff
Boil Size: 11.68 gal
Boil Time: 90 min
Brewhouse Efficiency: 70.0

Ingredients

Amount Item Type % or IBU
5.90 kg Pale Malt, Maris Otter (5.9 EBC) Grain 77.5 %
0.75 kg Amber Malt (100.0 EBC) Grain 9.8 %
0.44 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 5.7 %
0.37 kg Wheat Malt, Bel (3.9 EBC) Grain 4.9 %
0.16 kg Pale Chocolate Malt (500.0 EBC) Grain 2.1 %
100.00 gm Goldings, East Kent [4.10%] (60 min) Hops 24.6 IBU
20.00 gm Goldings, East Kent [5.00%] (15 min) Hops 3.0 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale (3L Starter)

Beer Profile

Measured Original Gravity: 1.043 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 4.2 %
Bitterness: 27.6 IBU Calories: 184 cal/pint
Est Color: 11.7 SRM Color: Color

Mash Profile

Mash Name: My Mash Total Grain Weight: 7.62 kg
Sparge Water: 8.66 gal Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Step Add 19.04 L of water at 76.1 C 69.0 C 40 min

[iowalad]

The carameliziation of the first runnings sounds very promising. I look forward to trying that in my next 80/-.

Is there a reason you went with MO as your base malt instead of Golden Promise? I seem to recall your preference in GP.

I have never tried Amber malt in my 80/-

In my limited experience the Scottish yeast (I have only used Wyeast) really makes this style. Brings out a nice peat/smokey flavor.

Look forward to the updates.

[mysterio]

Oops - I meant GP. Beersmith doesnt have GP as default, I'll see if I can add it.

I'm going to save some of the slurry from this one and perhaps do an oatmeal stout.

[iowalad]

GP is downloadable from the beersmith website.

[oblivious]

I have to give this recipe a try

[RabMaxwell]

I'm brewing this at some point this week, i'm making the starter at the mo. I'm going to caramalise the first gallon or so of run off by boiling it until it reduces by half.

When i do a scottish ale i always caramelise the first gallon or so. But i don't stop at reducing at half i boil until it turns to almost toffee. I also prefer to make my own Amber malt in the oven so it's fresher tasting.And i sometimes set about some of my grain with a blow torch when i want a slight burnt biscuit taste

[RabMaxwell]

Have you been looking at the wheeler Caledonian 80/- recipe & tweaking it a bit mysterio

[mysterio]

Have you been looking at the wheeler Caledonian 80/- recipe & tweaking it a bit mysterio

Exactly right! Sound ok would you change anything?

When i do a scottish ale i always caramelise the first gallon or so. But i don't stop at reducing at half i boil until it turns to almost toffee.

Ok i'll try that then, does it make a significant difference do you find?

Do you have to leave the grain whole and mill it yourself if you're roasting the amber yourself? I dont have a mill but I suppose I could go over it with a rolling pin for the next time I brew one.

[RabMaxwell]

quote]Exactly right! Sound ok would you change anything?
I changed the chocolate malt in mine for roast barley& also swopped the wheat malt for torified wheat. As for amber malt you roast it whole then crush if you have a food blender it would be easier than a rolling pin just try not to crush to fine

[mysterio]

Cheers. I'm brewing this tommorow so I'll try this home-roasting thing next time. Hope it doesn't get too warm at the weekend

[RabMaxwell]

I want rain so i can go fishing

[mysterio]

Boiled the bejeezus out of the first runnings for an hour or so, the place smelt like a toffee factory

My efficiency lept up for this one for some reason so I had to up my hop rate to deal with the increased OG. The only thing I did different was increase the temp of my sparge water to 90C rather than my usual 80C.

[RabMaxwell]

Did you use the PH 5.2 again Mysterio

[mysterio]

Yep I use it all the time now, only about 3/4 tbsp in 10 US gallons though.

I mentioned the first time I used it I thought 5.2 might have added a bit of a salty taste to the beer. I'm certain that it was gypsum causing this taste because I added two tsp to the last batch, and none to this batch and this one tastes fine. AFAIC, 5.2 = good, gypsum = bad.

[RabMaxwell]

I might just have to give this PH 5.2 a try. I used to get a harsh bitterness from my beers when i used Gypsum. I now get good results using 20g in 110 litre brews with flaked calcium chloride increased malty flavours