So…
I took a NB Scotch Ale recipe (a 90 shilling, Odell’s clone, i think).
I shot for a higher OG, and a slightly different malt color/flavor.
Here’s what I did, and where we stand thus far:
FIRST, I did a 2-stage yeast starter. Literally quadrupled the size of my yeast cake prior to pitching.
(per recipe) steeped specialty grains 20 minutes.
Began boil with 3+ lbs. Gold malt and 1.75 oz. hops
added 2 lbs. Munich malt
- instead of boiling for 75 minutes, I cut it back to 68 (time constraints, I had an appointment to make).
Then added 6 more lbs. Gold malt, and rest of hops
added 2 more lbs. Munich malt
boiled an additional 12 minutes. Ice bath, added ice to fermentation bucket, cooled it to 78 degrees, gave my starter flask a vigorous final swirl, and pitched it all in.
Upon sealing, my wort began bubbling nearly immediately!
(I’m excited).
OG = 1.077!
Should be reddish, very malty, and insidiously alcoholic when complete.
I’ll keep you updated!
tMZ