Mysterio (or others),
I was looking for your Scottish 80/- recipe but I can't seem to locate it. I am thinking of brewing a 70 or 80 and wanted to take a peek at your recipe.
Think I will give Rab's kettle carmelization a try as welll.
Any help would be aprreciated.
Scottish 70 or 80
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mysterio
Ah, this recipe turned out really good. The hot mash temperature gave it a nice velvety body. I think I would make my own Amber malt next time like Rab advises, the stuff I got from the shop was a bit too dark.
Caramalising the first few litres of run off was great fun by the way, the smells were unbelievably good.
Caramalising the first few litres of run off was great fun by the way, the smells were unbelievably good.
Well I don't have enough GP, no wheat malt and no pale chocolate but other than that I have about everything!
I am looking at something like:
5 US gal batch
2.27 kg GP
.34 kg of MO (as I have run out of GP)
.17 kg Medium Crystal
.11 kg amber (all I can spare)
.11 kg carapils (just trying to use them up!)
.06 kg chocolate
Mash for 90 minutes at 68C
90 minute boil
Haven't settled on my hops - I have an excess of Goldings, an ouce of fuggles and an ounce of Styrians (all pellets). Inclined to use the Fuggles in a mild I have planned for October. I haven't settled on IBUs yet but probably around 20.
SG 1.038
FG 1.011
The above assumes efficiency of 75%.
As far as kettle carmelization when you guys say it is almost like toffee what is that like viscosity wise - does it still pour?
Just trying to get an idea when it is carmelized enough!
I was thinking about carmelizing 1/2 a gal. Is this enough?
Also does this impact your fementability that is will my OG or SG be impacted?
I am looking at something like:
5 US gal batch
2.27 kg GP
.34 kg of MO (as I have run out of GP)
.17 kg Medium Crystal
.11 kg amber (all I can spare)
.11 kg carapils (just trying to use them up!)
.06 kg chocolate
Mash for 90 minutes at 68C
90 minute boil
Haven't settled on my hops - I have an excess of Goldings, an ouce of fuggles and an ounce of Styrians (all pellets). Inclined to use the Fuggles in a mild I have planned for October. I haven't settled on IBUs yet but probably around 20.
SG 1.038
FG 1.011
The above assumes efficiency of 75%.
As far as kettle carmelization when you guys say it is almost like toffee what is that like viscosity wise - does it still pour?
Just trying to get an idea when it is carmelized enough! I was thinking about carmelizing 1/2 a gal. Is this enough?
Also does this impact your fementability that is will my OG or SG be impacted?
-
mashweasel
This is the way I used to brew my 60/-. Then after lots of talking with brewers of traditional Scottish ales Ive completely changed my method. When you boil the first runnings you get a very very different 'sweetness' that you do if you boil the entire wort for a long time.
My 60/- always does very very well in competitions. Its hard to get that malty sweetness and have it finish dry. In all the Scottish ales Ive drank and judged the biggest problem is that they are too sweet and dont finish 'dry'.
My recipe is very simple:
94% Golden Promise
3% Roasted Barley
3% Dark Crystal malt (120L)
.25oz of ANY hop for 60min...doesnt matter.
4hour boil!!! Just let it boil down and then add water back to it at the end of the boil to get your appropriate volume. This beer comes come a beautiful deep red and is CRYSTAL clear...4 hours in the kettle will do that!
Scottish yeast, ferment cool 60-65.
This is beer is completely dont in 4 days.
My 60/- always does very very well in competitions. Its hard to get that malty sweetness and have it finish dry. In all the Scottish ales Ive drank and judged the biggest problem is that they are too sweet and dont finish 'dry'.
My recipe is very simple:
94% Golden Promise
3% Roasted Barley
3% Dark Crystal malt (120L)
.25oz of ANY hop for 60min...doesnt matter.
4hour boil!!! Just let it boil down and then add water back to it at the end of the boil to get your appropriate volume. This beer comes come a beautiful deep red and is CRYSTAL clear...4 hours in the kettle will do that!
Scottish yeast, ferment cool 60-65.
This is beer is completely dont in 4 days.
-
mysterio
What IBUs are you aiming for?-
mashweasel
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oblivious
I think that one of the master brewers selling point, they don’t stew the wort like other brewers or so he claimsmysterio wrote:Interesting about the 4 hour boil though. Certainly if you look at the Caledonian brewery in Edinburgh - they don't do 4 hour boils but the copper is directly fired so theres no doubt a lot of caramelisation going on.
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Orkney_Rob
MW
Interesting,
So if I have it right you put in .25 ounces of any hop (Target, Styrians or Goldings etc) for any Scottish Ale (60/-, 70/-, 80/-) without regard to hop utilization or do you shoot for 10 IBUS and does it apply to all 3 "strengths".
I am not particularly interested in style concerns or prize winning ales from a competition standpoint but I do like tasty quaffable beer - when you say lots of traditional Scottish breweres due you mean American Homebrewers or actualy Scottish brewers. Not that it matters in the big scheme of things just curious.
Finally,
I started AG brewing in January. Does the 4 hour boil contribute to the maltiness or soley to the dryness. If so how?
Rab/Mysty or others have you ever played with the 4 hour boil?
Interesting,
So if I have it right you put in .25 ounces of any hop (Target, Styrians or Goldings etc) for any Scottish Ale (60/-, 70/-, 80/-) without regard to hop utilization or do you shoot for 10 IBUS and does it apply to all 3 "strengths".
I am not particularly interested in style concerns or prize winning ales from a competition standpoint but I do like tasty quaffable beer - when you say lots of traditional Scottish breweres due you mean American Homebrewers or actualy Scottish brewers. Not that it matters in the big scheme of things just curious.
Finally,
I started AG brewing in January. Does the 4 hour boil contribute to the maltiness or soley to the dryness. If so how?
Rab/Mysty or others have you ever played with the 4 hour boil?
-
mashweasel
For all the Scottish styles you really want a light hand when it comes to bittering hops and nearly zero for flavor and aroma. Im speaking historically. I don't care much for American brewers 'ideas' of what things are supposed to taste like. I spent 2 weeks last summer cruising around Scotland going to distilleries and breweries. Research is fun!
As for the kettle caramelization, it won't make it 'malty' perse but it will definitely change the type of maltiness that the palate senses. The dryness comes from the roasted barley.
As for the kettle caramelization, it won't make it 'malty' perse but it will definitely change the type of maltiness that the palate senses. The dryness comes from the roasted barley.
Decided to go the Mashweasel route of the 4 hour boil on this one so I could report back how it went.
I used 1/2 ounce of EKG and ended up with IBUs of 15.8 via Tinseth.
My boil off rate was much to high about 15%. The wort currently has an unpleasant bitterness in the aftertaste. It does have a nice deep brownish red that is very pleasing.
Struggled getting the wort down to 70 before pitching. My FV is in a big cool box with water and ice - trying to get it down to 65-60.
I used 1/2 ounce of EKG and ended up with IBUs of 15.8 via Tinseth.
My boil off rate was much to high about 15%. The wort currently has an unpleasant bitterness in the aftertaste. It does have a nice deep brownish red that is very pleasing.
Struggled getting the wort down to 70 before pitching. My FV is in a big cool box with water and ice - trying to get it down to 65-60.