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First AG recipe - Scotch Ale

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shoobs

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I plan on putting down my first AG batch this weekend, a Scotch Ale. Seeing as I've never done an AG batch before, I'd like some feedback on the following recipe:

Batch Size 22.032 L Boil Size 25.032 L
Boil Time 60.000 min Efficiency 70%
OG 1.051 FG 1.015
ABV 4.7% Bitterness 20.4 IBU (Tinseth)
Color 15.4 srm (Morey) Calories (per 12 oz.) 170


**** Fermentables ****
Total grain: 5.650 kg
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) UK Grain 4.500 kg Yes No 78% 3.0 srm
Munich Malt Grain 1.000 kg Yes No 80% 9.0 srm
Chocolate Malt (UK) Grain 100.000 g No No 73% 450.0 srm
Roasted Barley Grain 50.000 g No No 55% 300.0 srm


**** Hops ****
Name Alpha Amount Use Time Form IBU
Kent Goldings 5.5% 25.000 g Boil 60.000 min Pellet 13.6
Kent Goldings 5.5% 25.000 g Boil 15.000 min Pellet 6.8
Kent Goldings 5.5% 15.000 g Boil 0.000 s Pellet 0.0


**** Yeast ****
Name Type Form Amount Stage
Wyeast - Scottish Ale Ale Liquid 125.000 mL Primary


**** Mash ****
Name Type Amount Temp Target Temp Time
Conversion Infusion 13.000 L 74.000 C 67.000 C 60.000 min
Sparge Infusion 18.000 L 82.000 C 76.000 C 36.000 min


Any tips?
 

manticle

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Pale malt + a tiny amount RB + a 3hr boil = beautiful colour and flavour.

keep the fermentation around 16-17 degrees.
 

Barry

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I usually take 2 litres of the first running (after recirculating) and boil it down to a litre on the stove. Add to your main boil. It gives a caramel profile that is very moreish IMHO.
 

Truman42

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I would consider subbing the 2 row for Maris Otter.
 

shoobs

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manticle said:
Pale malt + a tiny amount RB + a 3hr boil = beautiful colour and flavour.

keep the fermentation around 16-17 degrees.
A 3 hour boil sounds very long. Would it be simpler just to go with Barry's suggestion of boiling down the first runnings?

I'll be setting my fermentation fridge to 16C.

Truman said:
I would consider subbing the 2 row for Maris Otter.
I assume because a Scotch Ale is very malt driven, I'm better off going with something a little more interesting than 2 row?
 

manticle

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Maris Otter is a 2 row UK pale malt.

A 3 hour boil sounds about 3 hours long. Caramelising runnings (I prefer to do take from the whole runnings rather than first) will give a lovely caramel profile. 3 hour boil really adds something else to a simple grist - no need even for crystal malt, munich, etc.

If you want to ferment at 16, you need to set the fridge lower as the fermenting wort generates its own heat.
 

Truman42

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manticle said:
Maris Otter is a 2 row UK pale malt.
Yeh but I thought Maris otter was more malty than standard enlgish 2 row and had a slight biscuit flavour to it?
 

manticle

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I presume the recipe came from somewhere and just called for a UK 2-row (like maris or Golden promise, which I believe is a Scottish barley strain and therefore well suited to this kind of beer).

As far as I can work out, it's slightly non specific way of suggesting avoiding 6-row or non UK type malts, rather than specifying say a pale ale malt over maris or GP, etc. I don't know of a UK malt variety named 2-row pale.

Maris is malty and biscuity, yes.
 

Truman42

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manticle said:
I presume the recipe came from somewhere and just called for a UK 2-row (like maris or Golden promise, which I believe is a Scottish barley strain and therefore well suited to this kind of beer).

As far as I can work out, it's slightly non specific way of suggesting avoiding 6-row or non UK type malts, rather than specifying say a pale ale malt over maris or GP, etc. I don't know of a UK malt variety named 2-row pale.

Maris is malty and biscuity, yes.
Ahh ok then. Thanks for the explanation.
 

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