Jamils Scottish /60

[jimi]

I blame this long wet winter for my craving of a malty beer in November. I'm keen to do my first scot /60. So anyway I'm going to have a crack at Jamils Scottish /60 but I've got a few qs for those who might have tried it. from his podcast the grist is;

Pale 60%
Munich 7.5%
Honey 7.5%
Crystal (40) 15%
Crystal (120) 7.5%
Pale Choc 2.5%

IBU 13 hopped at 60min
OG 1035
FG 1012

My Q's
1) What have people used instead of honey malt (it seems to have lovers & loathers)? I have munichII and Vienna which would be different but I think possible subs - thoughts?
2) When Jamil mentions Crystal 40 & 120 is he talking Lovi or EBC?
3) With so much flavour coming from the spec malts do I really need to worry about getting a premium pale like MO? I'm thinking of just using JW Pils

Any other thoughts/experiences with this recipe or /60's in general would be appreciated

cheers

 

[felten]

The recipes are usually in lovibond, unless stated otherwise

 

[white.grant]

I wouldn't recommend that you use any type of pilsener malt in a scottish ale. You really won't get the malty backbone you're looking for.

cheers

grant

 

[raven19]

I subbed in some caramalt iirc on my 70 Shilling in lieu of the honey malt. Cant comment on the beer though as it is low headed for a lambic! (Bloody infections!)

 

[SanDiegoBrewer]

I'd try and do some kettle carmalizations with the fist little bit of runnings if you can, boil the first couple liters and get the big rich flavors to stand out.

 

[jimi]

I wouldn't recommend that you use any type of pilsener malt in a scottish ale. You really won't get the malty backbone you're looking for.

cheers

grant

You confirmed what I was thinking, but didn't want to hear Grant. Not to hard to get some MO tho.

ATM I think to cover for my lack of honey malt, and because people seem to love or hate it, I think I'm going to go MunichII and Vienna subbed for same portions of Munich & Honey Malt in the recipe.

 

[white.grant]

Any ale malt should be fine, but MO would be my choice.

I think the honey malt is there for a bit of sweetness and as it's a very small part of the total grist so you can get away with just increasing the spec without changing things too much. Important things in this style are to mash it hot in any case so you get the full body and lower attenuation which will also enhance the perception of a sweet finish. I wouldn't caramelise a 60/- though, it could make it too cloying. works a treat on the bigger scottish ales though.

Cheers

grant

 

[jimi]

On the podcast Jamil also spoke of just scaling this recipe up to achieve /70 & /80s. Anyone done this?
Indirectly it doesn't really say much about the variablity of the different /60, /70 & /80 style.

 

[Bribie G]

Golden promise is grown in Scotland and is chiefly used for whisky, but would be my malt of choice in any Scottish Ale. Having drunk probably the last of the old time 60 /- ales in Edinburgh when I was in my youth (Lorimers and Youngers etc) IIRC they were dark and fairly dry, not unlike a UK dark mild. They were the old bloke's drink, the one that was one shilling and threepence a pint while the man's beer was two shillings a pint I'd look at subbing some Carafa 2 for some of the crystal.

 

[[email protected]]

I have done the 70 shilling using Jamil's recipe. The scale up is only with the base malt and not the specialty malts. For the honey malt I subbed caramalt which is around the same colour. I suspect the yeast is everything with these low gravity beers. Jamil recommended that US-05 be the suitable dry yeast sub. I found it lacking in maltiness when first kegged. However after a month or two it rounded out well and was a tasty pint at 3% ABV - a good weekday beer.

I have also tasted McEwans Export in the UK about 3 months ago and the taste profiles were pretty similar going from memory.

 

[jimi]

I have done the 70 shilling using Jamil's recipe. The scale up is only with the base malt and not the specialty malts. For the honey malt I subbed caramalt which is around the same colour. I suspect the yeast is everything with these low gravity beers. Jamil recommended that US-05 be the suitable dry yeast sub. I found it lacking in maltiness when first kegged. However after a month or two it rounded out well and was a tasty pint at 3% ABV - a good weekday beer.

I have also tasted McEwans Export in the UK about 3 months ago and the taste profiles were pretty similar going from memory.

It might not be what everyone considers 'neutral' but I'll be doing this beer with 1968. It will accentuate the malt and definately won't over attenuate. At the cooler temps like 18C it also has limited esters.