So I’ve never brewed one of these before and wrote this recipe basically out of Ray Daniels book but would like any input from anyone more knowledgeable with the style. I’m going to mash high and pull out a bit of the first runnings to caramelize on the stove top, maybe a half gallon or so.
Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 79.4 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 11.3 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 5.7 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.8 %
1.0 oz Peat Smoked Malt (2.8 SRM) Grain 5 0.7 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 6 20.2 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 7 -
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 20.2 IBUs
Est Color: 16.4 SRM
Tell ya what, if it came from the Ray Daniels book, designing great beers, then I’d say that it is going to be a good recipe.
I’d run with it, and enjoy drinking it in a few weeks.
I hate to stick my nose in, but (I will anyway) brew it once the way stated above, and then if you want try brewing it like this:
Mashweasel Scottish 80 Shilling
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.67
Anticipated OG: 1.048 Plato: 11.94
Anticipated SRM: 19.4
Anticipated IBU: 22.7
Brewhouse Efficiency: 72 %
Wort Boil Time: 240 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
93.9 10.02 lbs. Pale Malt(2-row) Maris Otter Great Britain 1.038 3
3.1 0.33 lbs. Crystal 120L Great Britian 1.034 113
3.1 0.33 lbs. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.36 oz. Fuggle Pellet 4.07 22.7 60 min.
Extras
Amount Name Type Time
1.00 Unit(s)Whirfloc Fining 1 Min.(boil)
Yeast
White Labs WLP001 California Ale
Mash Schedule
Mash Type: Single Step
Saccharification Rest Temp : 156 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Take note of the boil time, 4 hours. This replaces the other crystal malts and the small volume wort boil-down. Your water should be almost neutral in sulfate to chloride ratio if not a little to the chloride side. This brings the malt and long boil caramel sweetness forward. If you have to add water at the third hour to achieve volume, do so, it will not affect flavor. This beer is one of my best. The sweetness is unlike any crystal malt sweetness. There is a thread on this is you search mashweasel Scottish 60.
Mark
