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Hi all

Brewed this last night the base malt was based upon suggest in this issue of BYO. An the name come form that fact the base malt some what similar to a Oktoberfest/marzen



Scotchtoberfest 80/- shilling

A ProMash Brewing Session Report
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BJCP Style and Style Guidelines
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09-C Scottish and Irish Ale, Scottish Export 80

Min OG: 1.040 Max OG: 1.054
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (L): 23.00
Total Grain (Kg): 5.39
Anticipated OG: 1.051
Anticipated SRM: 19.3
Anticipated IBU: 28.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Actual OG: 1.051


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
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41.0 2.21 kg. Pale Malt(2-row) Great Britain 1.038 3
34.5 1.86 kg. Munich Malt Great Britain 1.037 6
16.8 0.91 kg. Vienna Malt Germany 1.037 3
5.1 0.28 kg. Crystal 55L Great Britian 1.034 55
2.6 0.14 kg. Roasted Barley Great Britain 1.029 575



Hops

Amount Name Form Alpha IBU Boil Time
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55.58 g. Fuggle Whole 4.00 28.8 60 min.


Yeast US-05

Sounds like a nice brew! Does promash always give such a wide range of og and ibus, or is the way you've set the recipe up in it? (I've never used it myself.)

Jim wrote:Sounds like a nice brew! Does promash always give such a wide range of og and ibus, or is the way you've set the recipe up in it? (I've never used it myself.)

Sorry that the BJCP style guide that come with it


I also mashed at 68c to leave a little body and prevent US-05 drying it out to much

hope it turns out as well as it looks!

Looks good, I'm brewing up a very similar recipe this weekend.

Thanks lads hopefully it will turn out well, it as little darker than planed but still good.

I selected US-05 as i had it, didn't need a started and the Scottish Ale is reporter to give off a lot of ester if it not kept cool, has anyone had issues or good experience with this yeast?

You should have called it "Ochtoberfest"

Och!

I've made a Scottish ale with both Cal ale and Edinburgh ale. I prefered the flavour of the Edinburgh one, and yes, it does give off much more dark fruit esters.

This recipe sounds awesome, let us know how you get on. Anything where half the grist is Munich/Vienna always turns out amazing. I usually brew an oktoberfest this time of year but havent got round to it.

mysterio wrote:I've made a Scottish ale with both Cal ale and Edinburgh ale. I prefered the flavour of the Edinburgh one, and yes, it does give off much more dark fruit esters..

Do you think it would be good in a bitter or mild?

I think it would be good in any ale, O. There's nothing particularly unusual about it. I would like to try it in a Mild.

Just read Terry Fosters article in BYO and was wondering if anyone has tried Vienna or Munich in their Scottish and what they thought of it.

Keep us updated.

I always felt like I got a smokey flavor from the Scottish Wyeast and wondered if it was too warm a ferment. Nobody else has ever reported this so I am probably off my rocker.

iowalad wrote:Just read Terry Fosters article in BYO and was wondering if anyone has tried Vienna or Munich in their Scottish and what they thought of it.

I have will up date ye in a few weeks or so

Kegged this last night, F.G. 1.015 so it around 5%. looks like the higher mash temp prevent the US-05 from drying it out too much. Its a little yeasty at still (0ne problem of US-05) I will give it a couple of week to carbonate and give a proper evaluation of it them

I will try and be patient!

I always felt like I got a smokey flavor from the Scottish Wyeast and wondered if it was too warm a ferment. Nobody else has ever reported this so I am probably off my rocker.

I thought this too, in retrospect though it was probably the power of suggestion, or more likely the Amber malt..