26 replies to this topic

[ThroatwobblerMangrove]

Golden promise seems like a requirement here - I've wanted to try it anyway so this seems like a good time.I have some EKG that I plan on using for bittering. Does anyone have any good recipes? Is Wyeast Scottish Ale the best choice for yeast here?Thanks all!

[ThroatwobblerMangrove]

Any Scottish Ale love out there?

[ColdAssHonky]

Here's one that I have that's based on Jamil's. You could bump it up to a 70 or 80.Recipe: Scottish 60 ShillingBrewer: EricAsst Brewer: Style: Scottish Light 60/-TYPE: All GrainTaste: (35.0) Recipe Specifications--------------------------Batch Size: 5.00 gal Boil Size: 6.41 galEstimated OG: 1.035 SGEstimated Color: 13.6 SRMEstimated IBU: 10.3 IBUBrewhouse Efficiency: 75.00 %Boil Time: 60 MinutesIngredients:------------Amount Item Type % or IBU 4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 61.54 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 15.38 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.69 % 8.0 oz Honey Malt (25.0 SRM) Grain 7.69 % 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 7.69 % 0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 10.3 IBU 1.00 tsp Foam Control - Boil (Boil 60.0 min) Misc 1.00 tsp Foam Control - Fermenter (Primary 0.0 min)Misc 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale Mash Schedule: Single Infusion, Full Body, No Mash OutTotal Grain Weight: 6.50 lb----------------------------Single Infusion, Full Body, No Mash OutStep Time Name Description Step Temp 45 min Mash In Add 8.13 qt of water at 174.2 F 158.0 F

Edited by MyBeerPants, 13 April 2009 - 04:46 PM.

[ThroatwobblerMangrove]

No golden promise and chico ale - that's a little surprising...

[ColdAssHonky]

Here's one from Fred Bonjour:Recipe: ProposALEBrewer: Fred BonjourAsst Brewer: Style: Scottish Export 80/-TYPE: All GrainTaste: (45.0) Recipe Specifications--------------------------Batch Size: 5.00 gal Boil Size: 6.98 galEstimated OG: 1.048 SGEstimated Color: 12.8 SRMEstimated IBU: 17.2 IBUBrewhouse Efficiency: 75.00 %Boil Time: 60 MinutesIngredients:------------Amount Item Type % or IBU 7 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 83.92 % 1 lbs Victory Malt (biscuit) (Briess) (28.0 SRM)Grain 11.19 % 6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.20 % 1.0 oz Roasted Barley (300.0 SRM) Grain 0.70 % 1.00 oz Fuggles [4.30 %] (90 min) Hops 17.2 IBU 1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale Mash Schedule: Single Infusion, Light Body, No Mash OutTotal Grain Weight: 8.94 lb----------------------------Single Infusion, Light Body, No Mash OutStep Time Name Description Step Temp 60 min Mash In Add 17.88 qt of water at 160.0 F 150.0 F Notes:------2/26/05 12.3 brix 1.047 OGMichigan State Fair 2003 Winner EXPORT 80 /- SCOTTISH ALEBrewers: Kurt Klimkiewicz and Scott Smith MSF Category: 5154Style: Scottish Ale 80 /-Batch Size: 10 gallonsMalt: 20 1/4 lbs. 2-row Pale Malt 2 1/2 lbs. Amber Malt 1 1/2 lbs. Crystal (120 L) 1/4 lb. Roasted BarleyMash: 133 degrees - 15 minutes (Protein Rest) 155 degrees - 45 minutes (Saccharification) 170 degrees - 10 minutes (Mash Out) 170 degrees - Sparge (7 1/2 gallons - 60 minutes)Collect 2 gallons from sparge and caramelize (1 hour),stirring constantly. Add to wort during last 15 minutes of boil. Hops: 1 1/2 oz. Fuggles (4.3% AA) at the start of 90 minute boil ( NOTE: All hops used were leaf hops.)Water: Spring water - Poland Springs (15 gallons) Water Adjustments for 7 1/2 gallons .19 oz. - Gypsum .34 oz. - Epsom Salt .05 oz. - Canning Salt .24 oz. - Baking Soda .05 oz. - Calcium Chloride .13 oz. - ChalkBoil Time: 90 minutesYeast: White Labs Yeast - Edinburgh Ale #WLP028Carbonation: 3/4 cup priming sugar @ bottlingO.G.: 1.068F.G.: 1.015Primary: Glass Carboy - 14 days @ 62 degreesSecondary: Glass Carboy - 30 days @ 52 degreesBottling: Age for 21 days at 45-50 degrees

[ThroatwobblerMangrove]

So some kind of pale malt, crystal, roasted barley seem to be the common themes here. I don't think I'm huge on biscuit so I might leave that one out.

[Yeasty Boy]

Yeah, I've made a few Scottish ales of various strengths.
MO is my usual, uh, m.o. but Golden Promise might be more traditional. Most breweries over their likely use whatever "pale malt" they can get and like. For big malt profile some people add some Munich but I never have. Then something like 2-3% of dark malts: roasted (300° or 675° whatever), chocolate, debittered black as you like. From there you can go with a bit of amber/brown/biscuit/specialroast if you like. I've made some pretty light-colored 70/- beers that had only a hint of 675° roast and a touch of Special Roast. I go easy on the crystals, mash around 154 and give it a 90m boil; many people will boil the first runnings to death - these choices should definitely affect your grist bill, since the crystal and a long boil and a warm mash can leave the beer a bit too heavy. I'm shooting for something like 70% AA, so a bit of a full-bodied finish, which means I need a little more bittering than you might think especially for the bigger beers. E.g., a 1.056 OG that finishes at 1.018 I'd want something like 35 IBU.
Hops, I use Target almost exclusively at the front, and then often in the smaller beers a small amount of Goldings at around 10m. (I also use crystal a little more liberally in the smaller beers, but still only about 15%, mostly 80°L.)
I pitch pretty big (think lager) at 60° and try to hold it around 62 for about a week before letting it rise some to finish. Ester formation is pretty much done at that point and it's just a matter of scrubbing some diacetyl and dropping a few more points.
Use a good base malt, focus on malt profile with a bit of roast and some body, hops playing a secondary and balancing role, clean yeast and you're good.

[ThroatwobblerMangrove]

I'll try to formulate something later tonight and post it up and get some feedback. Thanks for the initial feedback guys.

[ThroatwobblerMangrove]

5 gallon batch9lb Golden Promise1lb Crystal 600.125 lb Roasted BarleyMash Around 152F for 60 min2oz 5% AA EKG for 90 minSRM: 14.75IBU: 26.44OG: 1.053Yeast: Wyeast 1728 Scottish AleWhat says the forum?

[ThroatwobblerMangrove]

Slightly updated the recipe:5 gallon batch9lb Golden Promise0.75lb Crystal 900.125 lb Roasted BarleyMash Around 152F for 60 min1.75oz 5% AA EKG for 90 minSRM: 15.3IBU: 23.14OG: 1.052Yeast: Wyeast 1728 Scottish AleAm I using too much crystal? I read that a lot of people add wheat to these beers but I haven't seen any recipes out there that do...

[Yeasty Boy]

That looks great. I'd have a hard time not adding another .5oz ekg at 10m though.Run with it.

[ThroatwobblerMangrove]

That looks great. I'd have a hard time not adding another .5oz ekg at 10m though.
Run with it.

The BJCP guideline (for what it's worth):

Flavor: Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.

[Yeasty Boy]

yep.Try it both ways and tell me which you like..5oz of EKG at 10m will easily qualify as "low" in this scenario.

[ThroatwobblerMangrove]

yep.Try it both ways and tell me which you like..5oz of EKG at 10m will easily qualify as "low" in this scenario.

Good point. Maybe I'll save a bit and toss it in

[ThroatwobblerMangrove]

Just kegged this beer. I tasted what was left in my siphon hose and DAMN - this one is one clean motherloving yeast. The beer, despite finishing at 1.015 doesn't seem like it will have a ton of taste when carbonated - not a in a bad way just not exactly what I was expecting. I went with my last posted recipe formulation except I made a 0.5oz EKG addition at 5 minutes.

[drewseslu]

For yeast, of course the Scottish strains are nice, but plenty of others will suffice. WL007/WY1098 is a nice choice, but mash pretty high, 002/1968 works very well, too, with the normal mashing procedure. Chico yeast will work fine, as will the clean Alt/Kolsch strains.

[Greatfookin]

I took the best in category - Midwest region, in last years Longshot contest (Irish and Scottish ales) with this recipe.Item Type % or IBU 20.00 lb Pale Malt, Maris Otter (5.9 EBC) Grain 78.4 % 2.50 lb Munich Malt - 10L (19.7 EBC) Grain 9.8 % 1.50 lb Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5.9 % 1.00 lb Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3.9 % 0.50 lb Roasted Barley (591.0 EBC) Grain 2.0 % 3.00 oz Williamette [5.50%] (60 min) Hops 24.1 IBU 1.00 oz Fuggles [4.50%] (15 min) (Aroma Hop-Steep) Hops - 1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale Beer Profile Est Original Gravity: 1.059 SG Measured Original Gravity: 1.052 SG Est Final Gravity: 1.016 SG Measured Final Gravity: 1.015 SG Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.8 % Bitterness: 24.1 IBU Calories: 233 cal/pint Est Color: 30.6 EBC Color: Color Mash Profile Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 25.50 lb Sparge Water: 9.93 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Name Description Step Temp Step Time Mash In Add 7.97 gal of water at 165.9 F 154.0 F 60 min Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).Started boiling the first runnings before sparge for carmelization.

[ThroatwobblerMangrove]

I took the best in category - Midwest region, in last years Longshot contest (Irish and Scottish ales) with this recipe. Item Type % or IBU 20.00 lb Pale Malt, Maris Otter (5.9 EBC) Grain 78.4 % 2.50 lb Munich Malt - 10L (19.7 EBC) Grain 9.8 % 1.50 lb Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5.9 % 1.00 lb Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3.9 % 0.50 lb Roasted Barley (591.0 EBC) Grain 2.0 % 3.00 oz Williamette [5.50%] (60 min) Hops 24.1 IBU 1.00 oz Fuggles [4.50%] (15 min) (Aroma Hop-Steep) Hops - 1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale Beer Profile Est Original Gravity: 1.059 SG Measured Original Gravity: 1.052 SG Est Final Gravity: 1.016 SG Measured Final Gravity: 1.015 SG Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.8 % Bitterness: 24.1 IBU Calories: 233 cal/pint Est Color: 30.6 EBC Color: Color Mash Profile Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 25.50 lb Sparge Water: 9.93 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Name Description Step Temp Step Time Mash In Add 7.97 gal of water at 165.9 F 154.0 F 60 min Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Started boiling the first runnings before sparge for carmelization.

I think our recipes are actually fairly similar - hopefully mine turns out as good as yours once carbed up

[cavman]

I'm going to brew what was going to be a dark mild with a Scottish twist. One of the things the Scotts do is longer boils to partially carmelize the wort for complexity, so I plan to pull off the strong wort and simmer it down and add it back to the main boil. It should be interesting to see the results. I hope to brew it this Sunday so I'll update as it goes.

[Greatfookin]

I'm going to brew what was going to be a dark mild with a Scottish twist. One of the things the Scotts do is longer boils to partially carmelize the wort for complexity, so I plan to pull off the strong wort and simmer it down and add it back to the main boil. It should be interesting to see the results. I hope to brew it this Sunday so I'll update as it goes.

That is the toilet paper company.

We Scots don't spell it that way.

+ 1 for the boiling down the first runnings though.