9 replies to this topic

[Deerslyr]

I'm still a few weeks away from doing this. I need it to cool down a bit more and possibly figure out a way that I can utilize dry ice to help keep the ferm temps nice and low for this one. Otherwise, I need feedback on the recipe. I've read up on Daniel's chapter on this style and am opting to go for the more modern approach to reach the style (multiple types of grain) as opposed to the more traditional with base grain and dexterin malts coupled with a long boil. I'm still doing a 90 minute boil on this one.Here is my recipe, as worked out by BeerSmithType: All Grain Date: 10/3/2009 Batch Size: 5.50 gal Brewer: Mark Daspit Boil Size: 6.62 gal Asst Brewer: Boil Time: 90 min Equipment: My Equipment Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 76.00 Taste Notes: Ingredients Amount Item Type % or IBU 14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.15 % 1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 % 0.75 lb Munich Malt - 20L (20.0 SRM) Grain 4.62 % 0.25 lb Roasted Barley (300.0 SRM) Grain 1.54 % 2.00 oz Goldings, East Kent [5.00 %] (90 min) Hops 28.7 IBU 1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.7 IBU 1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale Beer Profile Est Original Gravity: 1.081 SG Measured Original Gravity: 1.050 SG Est Final Gravity: 1.019 SG Measured Final Gravity: 1.015 SG Estimated Alcohol by Vol: 8.07 % Actual Alcohol by Vol: 4.56 % Bitterness: 31.4 IBU Calories: 223 cal/pint Est Color: 18.6 SRM Color: Color Mash Profile Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 16.25 lb Sparge Water: 3.49 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 45 min Mash In Add 20.31 qt of water at 170.5 F 158.0 F

[Deerslyr]

I'm still a few weeks away from doing this. I need it to cool down a bit more and possibly figure out a way that I can utilize dry ice to help keep the ferm temps nice and low for this one. Otherwise, I need feedback on the recipe. I've read up on Daniel's chapter on this style and am opting to go for the more modern approach to reach the style (multiple types of grain) as opposed to the more traditional with base grain and dexterin malts coupled with a long boil. I'm still doing a 90 minute boil on this one. Here is my recipe, as worked out by BeerSmith Type: All Grain Date: 10/3/2009 Batch Size: 5.50 gal Brewer: Mark Daspit Boil Size: 6.62 gal Asst Brewer: Boil Time: 90 min Equipment: My Equipment Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 76.00 Taste Notes: Ingredients Amount Item Type % or IBU 14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.15 % 1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 % 0.75 lb Munich Malt - 20L (20.0 SRM) Grain 4.62 % 0.25 lb Roasted Barley (300.0 SRM) Grain 1.54 % 2.00 oz Goldings, East Kent [5.00 %] (90 min) Hops 28.7 IBU 1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.7 IBU 1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale Beer Profile Est Original Gravity: 1.081 SG Measured Original Gravity: 1.050 SG Est Final Gravity: 1.019 SG Measured Final Gravity: 1.015 SG Estimated Alcohol by Vol: 8.07 % Actual Alcohol by Vol: 4.56 % Bitterness: 31.4 IBU Calories: 223 cal/pint Est Color: 18.6 SRM Color: Color Mash Profile Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 16.25 lb Sparge Water: 3.49 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH Single Infusion, Full Body, No Mash Out Step Time Name Description Step Temp 45 min Mash In Add 20.31 qt of water at 170.5 F 158.0 F

bump

[cavman]

Personally I like my Scotch Ales to be very malty and not sweet, so I'd drop the crystal to 1# or less first off. To offset this mash relatively high but not too high based on your system so the beer finishes in the correct range. A good scotch ale is usually a simple recipe although some Smoked/Rauch malt can help it hit the right flavor profile, just use those lightly if you do until you get a feel for them.

[ThroatwobblerMangrove]

Personally I like my Scotch Ales to be very malty and not sweet, so I'd drop the crystal to 1# or less first off. To offset this mash relatively high but not too high based on your system so the beer finishes in the correct range. A good scotch ale is usually a simple recipe although some Smoked/Rauch malt can help it hit the right flavor profile, just use those lightly if you do until you get a feel for them.

My 80 shilling is something like 9lbs of GP, 12oz crystal 90, 2oz roasted barley. I don't think smoked malt is necessary if you just throw in a small amount of roasted barley. The traditional yeast is supposed to supply the smokey flavor somehow...

[ThroatwobblerMangrove]

My 80 shilling is something like 9lbs of GP, 12oz crystal 90, 2oz roasted barley. I don't think smoked malt is necessary if you just throw in a small amount of roasted barley. The traditional yeast is supposed to supply the smokey flavor somehow...

I meant to type "The traditional yeast also is supposed to supply the smokey flavor somehow..."

[Deerslyr]

I talked my buddy into a brew session... we haven't brewed together in almost a year. So this batch is going to double and the recipe will likely be altered. With 10 gallons being made, we'll probably go with liquid yeast.

[Greatfookin]

Your recipe is pretty much spot on, I would leave the Crystal as is, but bump the Munich up to a pound and a half.Trust me, its all about the malt!

[Deerslyr]

Your recipe is pretty much spot on, I would leave the Crystal as is, but bump the Munich up to a pound and a half. Trust me, its all about the malt!

Just for clarification... pound and a half for the 5 gallon batch, correct? The Munich I plan on using is from what Brewskee sent me, but he only sent a pound. No problems supplementing though with grains from the LHBS. I also got the Roasted Barley from him, but have plenty if I'm doubling the batch.

[cavman]

Trust me, its all about the malt!

Which is why I say cut the crystal and up the mash temp, you're looking for maltiness not crystal sweetness.

[ThroatwobblerMangrove]

Which is why I say cut the crystal and up the mash temp, you're looking for maltiness not crystal sweetness.

I kind of went for the middle road on this - I didn't completely cut the crystal (but I did use a less than above) and I mashed around 152F. It should be noted I still haven't kegged this beer though