Scottish 70 or 80
Will see how it gets on.
Wanted to split the batch and do one with the full boil and one going the regular route of turning part of the wort to toffee but couldn't keep too different fermenters at the proper fermenting temp.
It was a heck of a long day - did manage to get the garage clean if nothing else.
Wanted to split the batch and do one with the full boil and one going the regular route of turning part of the wort to toffee but couldn't keep too different fermenters at the proper fermenting temp.
It was a heck of a long day - did manage to get the garage clean if nothing else.
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mashweasel
I don't have my notes in frotn of me -
basically used:
2.27 kg GP
.34 kg of MO (as I have run out of GP)
.17 kg Dark Crystal
.11 kg amber (all I can spare)
.11 kg carapils (just trying to use them up!)
.06 kg chocolate
I know I hopped for more than 60 minutes but not sure how long (90?).
A very slow ferment - wonder if ai mucked up my yeast starter.
basically used:
2.27 kg GP
.34 kg of MO (as I have run out of GP)
.17 kg Dark Crystal
.11 kg amber (all I can spare)
.11 kg carapils (just trying to use them up!)
.06 kg chocolate
I know I hopped for more than 60 minutes but not sure how long (90?).
A very slow ferment - wonder if ai mucked up my yeast starter.
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mashweasel
Im very much not a fan of amber (or brown malt for that matter, in a Scottish. I guess there is a place for it in a brown ale of some sort or something else historic. If they are used, even in small quantities, they can stigmatize the beer. Kinda the same way roasted barley can. Nothing else gives their flavors.
Bottled this on Sunday. Ended up with 83% efficiency with an ABV of 3.9%. I cold conditioned it for a week. It is very clear and has a nice color. My sample at bottling had a nice smokey effect and an aftertaste that lingered for some time. It wasn't the harsh bitterness that I experienced when I took my FG but more of the smokiness lingering. It wasn't unpleasant but not something I would want on a regular basis. Maybe it was the amber malt.
As far as amber in a scottish doesn't Caledonian 80/- use amber malt? I don't have much amber malt experience so will see if I like it.
Also as to the ignoring hops in your scottish is that more of an American take on Scottish ale rather than the real deal? Again I seem to recall beers like Cali 80/- referencing late hop additions. Graham Wheelers recipes certainly have more hops than 10 IBUs. I tend to like low hopped beers so it is not a big issue with me, I was just wondering if it was like the use of peated ale - something those of us on the other side of the pond just assumed was in there.
I do like the basis of MW's Scottish recipe - nice and simple grain bill, maybe I will sneak it into my brew schedule next year along with Mysterio's 80/-. I don't think I am sold on the 4 hour boil - not sure what I gained but without comparing to a partial carmelization/reduction I don't have much to compare it with.
As far as amber in a scottish doesn't Caledonian 80/- use amber malt? I don't have much amber malt experience so will see if I like it.
Also as to the ignoring hops in your scottish is that more of an American take on Scottish ale rather than the real deal? Again I seem to recall beers like Cali 80/- referencing late hop additions. Graham Wheelers recipes certainly have more hops than 10 IBUs. I tend to like low hopped beers so it is not a big issue with me, I was just wondering if it was like the use of peated ale - something those of us on the other side of the pond just assumed was in there.
I do like the basis of MW's Scottish recipe - nice and simple grain bill, maybe I will sneak it into my brew schedule next year along with Mysterio's 80/-. I don't think I am sold on the 4 hour boil - not sure what I gained but without comparing to a partial carmelization/reduction I don't have much to compare it with.
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mysterio
Iowa,
The amber I get definately has that smokiness. However the amber i get from hop&grape seems to be darker than what is usually considered 'amber'.
Caley 80 is very much a soft 80/- with pretty low bitterness and restrained roastiness. From memory the McEwans 70/- has a bit of late hop flavour but I don't like it in this beer personally. One of the best 80/- i've had is Stewart's interpretation of McEwans:
http://news.bbc.co.uk/1/hi/scotland/edi ... 609163.stm
It has a surprisingly firm bitterness but no hop flavour.
The amber I get definately has that smokiness. However the amber i get from hop&grape seems to be darker than what is usually considered 'amber'.
Caley 80 is very much a soft 80/- with pretty low bitterness and restrained roastiness. From memory the McEwans 70/- has a bit of late hop flavour but I don't like it in this beer personally. One of the best 80/- i've had is Stewart's interpretation of McEwans:
http://news.bbc.co.uk/1/hi/scotland/edi ... 609163.stm
It has a surprisingly firm bitterness but no hop flavour.
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mashweasel
As for the hops, I wouldn't say it was specifically 'American' much more of a home brewer mentality. At 10IBUs Im not getting any sort of varietal character out of the hops, then I really dont care what I use as long as they are fresh. Ill just use what I have around. A brewery needs to plan the logistics of their brewers much more specifically.
I do have to say that I have never had any kind of smokiness come through in my 60. As for amber malt usage, Caledonian may very well use it. As I said before, Im very much not a fan of amber nor brown malts as they have a very specific flavor profile.
I get about 70% attenuation in my 60. Anymore and it finishes to dry and loses its malt.
I do have to say that I have never had any kind of smokiness come through in my 60. As for amber malt usage, Caledonian may very well use it. As I said before, Im very much not a fan of amber nor brown malts as they have a very specific flavor profile.
I get about 70% attenuation in my 60. Anymore and it finishes to dry and loses its malt.
I can't say maltiness really jumped out at me in the sample. But after your post MW I see that attenuation was 73% which I assume is high for the Scottish 1728 yeast.
"firm bitterness but no hop flavor" is one of the few concepts of a written taste description I can understand!
Will report back when its ready for drinking.
If only I had the time and funds to do some research in scotland. I could bounce it by the wife but with the baby coming I may end up like SilverAnalyst!
"firm bitterness but no hop flavor" is one of the few concepts of a written taste description I can understand!
Will report back when its ready for drinking.
If only I had the time and funds to do some research in scotland. I could bounce it by the wife but with the baby coming I may end up like SilverAnalyst!
Not sure if it was the amber malt, the four boil or what but there is a strange aftertaste with this one. Sorry I can't describe it better but it doesn't come across as biscuity to me. If it is the amber then amber probably "stigmitizes" beer a bit for me too.
Anyone know of a beer with a fair dollup of amber that I could sample to see if a similar taste?
Anyone know of a beer with a fair dollup of amber that I could sample to see if a similar taste?
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mashweasel
Ichtegems Oud Bruin uses 20% Amber. It is an oud bruin so there is gonna be a ton of other stuff going on but it may help.
http://www.brouwerij-strubbe.be/start/p ... 2a3ce6f9e0
http://www.brouwerij-strubbe.be/start/p ... 2a3ce6f9e0
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oblivious
mashweasel wrote:Ichtegems Oud Bruin uses 20% Amber. It is an oud bruin so there is gonna be a ton of other stuff going on but it may help.
http://www.brouwerij-strubbe.be/start/p ... 2a3ce6f9e0
Looks very nice, would the Roselare yeast be a good choice with this?
Congratulations on the NHC win!
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mysterio