Anyone know a good Scottish ale Recipe ?

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Hippy
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Anyone know a good Scottish ale Recipe ?

Post by Hippy » 4 years ago

As the title suggests, I'm looking for a recipe for for a Scottish ale along the lines of Belhaven Scottish Ale.
I've done a bit of research and have narrowed it down to Chariot ale malt, which I will substitute for marris otter, although if I had any golden promise I would use that, as base. Specialty malts will be peat smoked malt and black malt.
For hops I will use goldings for bittering and fuggles for finishing.
If anyone has any thoughts or has done something similar I'd love to hear about it.
:peace:


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Post by 2trout » 4 years ago

Hippy,

You might take a look at this.

http://www.popularmechanics.com/home/ho ... sr#slide-5

trout
Last edited by 2trout on 25 May 2013, 20:30, edited 2 times in total.
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Post by Lylo » 4 years ago

Go easy on the Peated malt,Jamil and others insist it has no place in authentic Scottish ales.
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Anyone know a good Scottish ale Recipe ?

Post by LazyCatBrewing » 4 years ago

According to JZ in Brewing Classic Styles: UK pale ale malt, Munich, crystal 40 & 120, pale choc & honey malt - I've never used honey malt hard to get in Aus, I just put more crystal in. Kent Goldings 60 min addition only 15 ibu (rager).

I certainly love smoked beers but using peat smoked or rauch isn't true to Scottish Ale style.


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Post by johnboy » 4 years ago

I did an extract brew a while back for a scottish ale. I was specifically trying to do a Belhaven clone as it is my wife's favorite. I kegged it an we loved the heck out of it. It was smooth and way too drinkable. The recipe I used came out of an old issue of zymology with some modifications for the ingredients I had available.

Here is the recipe with US numbers.

Malt – Black Patent 2 oz
Malt – British Crystal 70/80 – 12 oz (3/4 lb)
Malt – Peated 2 0z

6lbs light pale malt extract (or all grain 8lbs Scottish Golden Promise 2-row pale malt or any other British 2-row)
1.25 oz Fuggle Hops 5% AA (45 min)
1.0 tsp irish moss (15 min)
0.25 oz Fuggle Hops (10 min)
0.25 oz East Kent Golding 4.5%AA (10 min)

Wyeast - Scottish Ale 1728

Fermentation
Initial fermentation 65F/18C until main activity stops then lowered to 50F/10C for about two weeks


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Post by nik » 4 years ago

Why don't you try "the traditional way" which uses only base malt and some roasted barley and provide the caramelazation needed manualy ...
http://beerdujour.com/Recipes/Jamil/Jam ... tish60.htm .I haven't tried but it is on my plans and it sounds an interesting experiment.Don't forget to boil for 120 mins.
Some more helpfull links...

http://forum.northernbrewer.com/viewtop ... 4&t=112023
http://www.skotrat.com/skotrat/recipes/ ... es/10.html


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Post by Hippy » 4 years ago

I'm currently sipping on a pint of my Scottish ale as I type.
I based it on the recipe provided by 2trout above, with a 120 min boil. I also boiled off some of the wort in a smaller pot to caramelise it and get a good maillard reaction.
Turned out awesome really clean malt profile with just a hint of peat.
The secret's in the cool ferment and plenty of time to cold condition.
Am entering this one in the Perth Royal Beer Show.
Cheers 2trout :peace:

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Post by HopsterMacBrew » 3 years ago

I'm going to try the recipe provided by 2trout (via Popular Mechanics) today. Scaled it down to 2 gallons and have to make a substitution for melanoidin. I'll let y'all know how this turns out in 6-8 weeks.

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Post by Hippy » 3 years ago

It's a fine recipe
I scored a bronze in the Perth Royal Beer Show with this one.


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Post by 2trout » 3 years ago

Hippy!

That's awesome! :champ: I lost track of this thread some time ago during my busy work season. Im so glad you did well!

trout
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Post by shetc » 3 years ago

Hi Hippy,

Any chance that there is a BIABacus version of your Scottish ale recipe? I'm married to a Scots lass who would like me to make a batch :yum:

Thanks,
Steve


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Post by bluebear » 1 year ago

Certainly a late and likely an unneeded response, but attached is a BIABacus version of Chad Walker/Popular Mechanics recipe for future readers. I've haven't brewed it myself yet, but will report back if/when I do. Cheers!
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Post by bluebear » 1 year ago

And here's a caramelized Scotch Export 80/- recipe from Brewing Classic Styles (BCS) by Jamil Zainasheff. Cheers!
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