First AG recipe - Scotch Ale

[shoobs]

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]

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

keep the fermentation around 16-17 degrees.

 

[Barry]

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]

I would consider subbing the 2 row for Maris Otter.

 

[shoobs]

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.

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]

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]

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]

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]

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.