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wedge

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After making a Scottish Ale and not knowing whether it is the fuggles or the dark malt i used that os putting me off i have come to the conclusion that i just dont know enough about my grains and (probably) more especially my hops.

I thought i might start by making a pale ale

single malt (maris otter) to 1.050 plus 100g wheat

and 60 30 and 15 inductions of EKG any ideas?

Is there an another malt or hop i should try first?
 

wedge

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just had a brain flash (fizzle) :huh:

I could make my single batch, then split it into 2 (ie 10ltrs each)

Then try different hop addditions in each, say

EKG to 30ibus in one and

maybe target or fuggles in the other! :rolleyes:
 

JasonY

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Hmmm cascades .... :blink:

Have heard that fuggles is a hop you either love or hate so my guess is you hate fuggles? Perhaps make some hop tea and see if it is the same unagreeable flavour.

What yeast and hops do you have? Like the sound of the EKG one and splitting the brew is an option as long as you don't mind two boils.

Personally I quite like northern brewer for bittering and EKG for flavour and aroma. Yeast can make a big difference also.

Sure the next one will be a winner.
 

big d

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wedge you could always try one of jayses skunk fart pale ales.recipes posted on this site.
malts used generally pale malt,munich,wheat,carapils
hops northern brewer cascade and chinook all in vaying degrees.

cheers
big d
 

THE DRUNK ARAB

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wedge said:
After making a Scottish Ale and not knowing whether it is the fuggles or the dark malt i used that os putting me off i have come to the conclusion that i just dont know enough about my grains and (probably) more especially my hops.

I thought i might start by making a pale ale

single malt (maris otter) to 1.050 plus 100g wheat

and 60 30 and 15 inductions of EKG any ideas?

Is there an another malt or hop i should try first?
Wedge, a Scottish Ale is malty with very low hop bitterness. Post your recipe and we may be able to determine a solution.

C&B
TDA
 

wedge

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This is it TDA

Tried the Skunk Fart, frank 1/2 am still cc the other, (about 4 weeks).

Nice flavour, though i have found the bitterness harsh when i kegged it 3 weeks ago. I betting this will smooth out and become a very nice lager.


The Scottish i have only cc for2 weeks after a one week primary and a one week secondary! There was no d/rest.


Scottish Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

05-B Scottish Ale, Heavy 70

Min OG: 1.034 Max OG: 1.040
Min IBU: 10 Max IBU: 25
Min Clr: 25 Max Clr: 49 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 6.40
Anticipated OG: 1.055 Plato: 13.68
Anticipated EBC: 42.8
Anticipated IBU: 25.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.7 6.00 kg. Pale Ale Malt (2-row) Australia 1.037 7
4.4 0.28 kg. Crystal 55L Great Britian 1.034 140
0.9 0.06 kg. Chocolate Malt Great Britain 1.034 1191
0.9 0.06 kg. Roasted Barley Great Britain 1.029 1456

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.90 g. Fuggle Pellet 5.00 11.1 60 min.
15.20 g. Goldings - E.K. Pellet 6.60 14.0 60 min.


Yeast
-----

WYeast 1028 London Ale
 

THE DRUNK ARAB

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wedge, that is the recipe I sent you i think. Try the same recipe but with the Scottish Ale yeast, it really accentuates the malt and ferment cooler 16-18C.
My Scottish is now over 4 months old and I reckon it is drinking really well. How bout I drop a stubby off to you and you be the judge?

C&B
TDA
 

Trough Lolly

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wedge said:
Scottish Ale

A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-B Scottish Ale, Heavy 70
Min OG: 1.034 Max OG: 1.040
Min IBU: 10 Max IBU: 25
Min Clr: 25 Max Clr: 49 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 6.40
Anticipated OG: 1.055 Plato: 13.68
Anticipated EBC: 42.8
Anticipated IBU: 25.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.7 6.00 kg. Pale Ale Malt (2-row) Australia 1.037 7
4.4 0.28 kg. Crystal 55L Great Britian 1.034 140
0.9 0.06 kg. Chocolate Malt Great Britain 1.034 1191
0.9 0.06 kg. Roasted Barley Great Britain 1.029 1456

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.90 g. Fuggle Pellet 5.00 11.1 60 min.
15.20 g. Goldings - E.K. Pellet 6.60 14.0 60 min.


Yeast
-----

WYeast 1028 London Ale
Wedge,
Couple of suggestions for your consideration:
1. You have a fair bit of choc malt and roast barley working in that brew - both tend to bring out the mineral notes in the 1028 yeast, in my opinion. Perhaps you might want to pull back the 600g quantities of both to about 400g max and instead, add a bit more of the Crystal Malt, or dare I suggest, some Caramunich?

As TDA suggests, try this again with a lower fermentation temp and use a highly flocculant Scottish Ale yeast (eg, Wyeast 1728) at around 18C. At this temp, you should achieve 71% attenuation...And yes, fuggles is a polarising hop - you either love em or hate em! Especially since the fuggles had a lower AA% than your EKG - I've used 10%A/A German Northern Brewers hops and found them to be agreeable to my palate in this style of recipe - but not exactly within the BJCP guidelines! Experiment, and have fun!

Cheers,
TL
 

THE DRUNK ARAB

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Trough Lolly said:
wedge said:
Scottish Ale

A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-B Scottish Ale, Heavy 70
Min OG: 1.034 Max OG: 1.040
Min IBU: 10 Max IBU: 25
Min Clr: 25 Max Clr: 49 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 6.40
Anticipated OG: 1.055 Plato: 13.68
Anticipated EBC: 42.8
Anticipated IBU: 25.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.7 6.00 kg. Pale Ale Malt (2-row) Australia 1.037 7
4.4 0.28 kg. Crystal 55L Great Britian 1.034 140
0.9 0.06 kg. Chocolate Malt Great Britain 1.034 1191
0.9 0.06 kg. Roasted Barley Great Britain 1.029 1456

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.90 g. Fuggle Pellet 5.00 11.1 60 min.
15.20 g. Goldings - E.K. Pellet 6.60 14.0 60 min.


Yeast
-----

WYeast 1028 London Ale
Wedge,
Couple of suggestions for your consideration:
1. You have a fair bit of choc malt and roast barley working in that brew - both tend to bring out the mineral notes in the 1028 yeast, in my opinion. Perhaps you might want to pull back the 600g quantities of both to about 400g max and instead, add a bit more of the Crystal Malt, or dare I suggest, some Caramunich?

As TDA suggests, try this again with a lower fermentation temp and use a highly flocculant Scottish Ale yeast (eg, Wyeast 1728) at around 18C. At this temp, you should achieve 71% attenuation...And yes, fuggles is a polarising hop - you either love em or hate em! Especially since the fuggles had a lower AA% than your EKG - I've used 10%A/A German Northern Brewers hops and found them to be agreeable to my palate in this style of recipe - but not exactly within the BJCP guidelines! Experiment, and have fun!

Cheers,
TL
TL, that is 60grams of Chocolate and 60grams of Roast Barley not 600!

C&B
TDA
 

wedge

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are you goings to GMKS, TDA?
 

wee stu

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Wedge - you've probably seen it on the Grumpies site - but they are offering "free" Scottish Ale yeast slurry. The catch being they want you to buy two masterbrews to get it.

Not much pull if you are on to AG, but they might do something else for you.

Gotta feed the Scottish Ale the proper yeasties!
 

wedge

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the sad thing is that i have it, but i did not get time to culture the yeast, and i had the 1028 from a previous brew i had just racked?

Conclusion
use the correct yeast,
and avoid fuggles like the plague!
 

wee stu

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wedge said:
Conclusion
use the correct yeast,
OK, so I have one brew available for the weekend.

A Newcastle Brown Ale clone all extract Extra Brew from Grumpies. Apart from this the cupboard is bare.

Two yeasts to choose from. American Ale 1056 from the brew I have to rack, or 1728 Scottish from a pack I have to smack.

The American is easy as, the Scottish is probably closer in style (definitely closer geographically :rolleyes: ). I reckon I go with the Scottish, even if it takes a day or two more to get the brew rolling. Which way to go?
 

wedge

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i did the grumpys newcastle with the scottish ale yeast and it was beautiful.
 

wee stu

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Cheers Wedge, the pack is smacked.

It was asking for it anyway.
 

Trough Lolly

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THE DRUNK ARAB said:
Trough Lolly said:
wedge said:
Scottish Ale
<snip>
0.9 0.06 kg. Chocolate Malt Great Britain 1.034 1191
0.9 0.06 kg. Roasted Barley Great Britain 1.029 1456
TL, that is 60grams of Chocolate and 60grams of Roast Barley not 600!

C&B
TDA
Oops! :blink:

Thanks TDA, I stand corrected - I shouldn't be drinking 7% porters whilst trying to work on recipes!! :p

Cheers,
TL
 

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