Silo Ted
Suspended in an Aspic Consomm
- Joined
- 17/6/10
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Recently picked up the book "Brown Ale" by Ray Daniels & Jim Parker, and there's a twee little brewer's ritual that sound superb for the approaching winter season:
"The origins of the following ritual are rather sketchy, but the late Russell Scherer is often credited with introducing it to the craft-brewing scene. Jim learned about hot scotchies from Artie Tafoya on a very cold, snowy day when he was brewing at the Hubcap Brewery in Vail, Colorado. The process is very simple. once you have recirculated and clarified your wort, draw off about a pint of first runnings, leaving enough room in the glass for an ounce of good single malt whisky. Add the scotch, mix well, and drink. The rich malt sugar of the wort combines wonderfully with the whisky - particularly a peatier Islay or lowland scotch - to make a delicious warm drink that gives you a nice energy boost during your brew day. A hot scotchie at the beginning of the lauter can help prevent stuck mashes - or at least make them easier to cope with when they occur."
"The origins of the following ritual are rather sketchy, but the late Russell Scherer is often credited with introducing it to the craft-brewing scene. Jim learned about hot scotchies from Artie Tafoya on a very cold, snowy day when he was brewing at the Hubcap Brewery in Vail, Colorado. The process is very simple. once you have recirculated and clarified your wort, draw off about a pint of first runnings, leaving enough room in the glass for an ounce of good single malt whisky. Add the scotch, mix well, and drink. The rich malt sugar of the wort combines wonderfully with the whisky - particularly a peatier Islay or lowland scotch - to make a delicious warm drink that gives you a nice energy boost during your brew day. A hot scotchie at the beginning of the lauter can help prevent stuck mashes - or at least make them easier to cope with when they occur."
