Hi all,
I've always loved this beer and now I want to brew it.
wondering if anyone has a recipe?
Here's what I could gather from the website: http://www.redhillbrewery.com.au/beer_scotch_ale.htm
They actually include a lot of detail so it's a good starting point.
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The colour of burnished copper, strong with a caramely sweetness. A malt driven beer, lightly balanced with our own Goldings and Willamette fresh hop flowers. The grain make up in this beer is a tightly kept secret. It has taken 7 years to perfect and is a very special blend of English Malts, some of which are dark roasted to impart the toffee and sweet flavours of this ale.
Scotch Ale 5.8%
Malt
Marris Otter, Crystal, Roast Barley
Hops
Bittering: Willamette / Goldings, Aroma: Goldings
Original Gravity: 1063
Bitterness: 17 IBU
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My thoughts were (based on what's on the website):
Maris otter as the base malt
Dark crystal
Roast barley
Goldings + Willamette - equal quantities at 60 min addition for bitterness
Goldings - aroma addition at 15 min (no more than 20g in a 23 litre batch I think)
Then use beersmith to adjust the quantities to 17IBU
Heavy body mash, Wyeast 1728 - Scottish Ale.
Obviously work out proportions and bittering based on 1063 SG and 17 IBU
I'm interested if anyone has some recommendations of proportions of dark crystal / roast barley to the base malt, also if anyone knows anything about this beer that isn't on the website (ie. what yeast they use, any other malt).
tim
I've always loved this beer and now I want to brew it.
wondering if anyone has a recipe?
Here's what I could gather from the website: http://www.redhillbrewery.com.au/beer_scotch_ale.htm
They actually include a lot of detail so it's a good starting point.
------------
The colour of burnished copper, strong with a caramely sweetness. A malt driven beer, lightly balanced with our own Goldings and Willamette fresh hop flowers. The grain make up in this beer is a tightly kept secret. It has taken 7 years to perfect and is a very special blend of English Malts, some of which are dark roasted to impart the toffee and sweet flavours of this ale.
Scotch Ale 5.8%
Malt
Marris Otter, Crystal, Roast Barley
Hops
Bittering: Willamette / Goldings, Aroma: Goldings
Original Gravity: 1063
Bitterness: 17 IBU
----------
My thoughts were (based on what's on the website):
Maris otter as the base malt
Dark crystal
Roast barley
Goldings + Willamette - equal quantities at 60 min addition for bitterness
Goldings - aroma addition at 15 min (no more than 20g in a 23 litre batch I think)
Then use beersmith to adjust the quantities to 17IBU
Heavy body mash, Wyeast 1728 - Scottish Ale.
Obviously work out proportions and bittering based on 1063 SG and 17 IBU
I'm interested if anyone has some recommendations of proportions of dark crystal / roast barley to the base malt, also if anyone knows anything about this beer that isn't on the website (ie. what yeast they use, any other malt).
tim