A couple of months ago I tasted both Traquair House's Ale and Jacobite Ale for the first time and fell in love. They represent to me everything that a Scottish Ale should and could be. Because of that I have been working on developing a partial mash recipe that is close to the Jacobite ale (based partially on Skotrat's Traquair House Ale Clone recipe). I would much appreciate any thoughts or advice. Cheers!
Recipe: Old Meldrom's Bits and Bobs Ale
Brewer: Zandrsn
Asst Brewer:
Style: Strong Scotch Ale
TYPE: Partial Mash
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 3.96 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.086 SG
Estimated Color: 23.7 SRM
Estimated IBU: 23.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 110.0 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name %/IBU
2 lbs Pale Malt, Maris Otter (3.0 SRM) 17.8 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 6.7 %
8.0 oz Roasted Barley (300.0 SRM) 4.4 %
7 lbs 16.0 oz Light Dry Extract (8.0 SRM) 71.1 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 18.4 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 3.5 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins)
0.50 oz Goldings, East Kent [5.00 %] - Boil 8.0 Hop 1.4 IBUs
1.00 oz Coriander Seed (Boil 5.0 mins)
1.0 pkg Scottish Ale (Wyeast Labs #1728)
1.00 oz Coriander Seed (Primary 7.0 days)
2.00 oz Oak Chips (Secondary 7.0 days)
0.50 oz Goldings, East Kent [5.00 %] - Dry Hop 7 days 0.0 IBUs
Mash Schedule: Bits and Bobs Ale
Total Grain Weight: 11 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 6.00 qt of water at 130.2 F 125.0 F 30 min
Saccharification Heat to 155.0 F over 15 min 155.0 F 60 min
Mash Out Heat to 175.0 F over 10 min 175.0 F 5 min
Sparge: Fly sparge with 2.85 gal water at 180.0 F
Notes:
------
Add grains to about 1½ gallons of water at 125°F. Hold for 30 minutes for a protein rest.
Raise to 155°F and hold for 1 hour for starch conversion.
Mash out at 175°F for 5 minutes. Rinse grains with 180°F water.
Add extracts and boil for 2 hours.
At 1-hour mark add 1 oz. East Kent Goldings hops.
At 90mins add .5 oz. East Kent Goldings.
Add Irish moss at 15 minutes remaining.
Added .5 oz. East Kent Golding hops at 8 minutes.
Add 1 oz. crushed coriander seed at 5 minutes.
Add final 1oz of coriander and .5oz hops in primary along with oak chips
Recipe: Old Meldrom's Bits and Bobs Ale
Brewer: Zandrsn
Asst Brewer:
Style: Strong Scotch Ale
TYPE: Partial Mash
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 3.96 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.086 SG
Estimated Color: 23.7 SRM
Estimated IBU: 23.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 110.0 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name %/IBU
2 lbs Pale Malt, Maris Otter (3.0 SRM) 17.8 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 6.7 %
8.0 oz Roasted Barley (300.0 SRM) 4.4 %
7 lbs 16.0 oz Light Dry Extract (8.0 SRM) 71.1 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 18.4 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 3.5 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins)
0.50 oz Goldings, East Kent [5.00 %] - Boil 8.0 Hop 1.4 IBUs
1.00 oz Coriander Seed (Boil 5.0 mins)
1.0 pkg Scottish Ale (Wyeast Labs #1728)
1.00 oz Coriander Seed (Primary 7.0 days)
2.00 oz Oak Chips (Secondary 7.0 days)
0.50 oz Goldings, East Kent [5.00 %] - Dry Hop 7 days 0.0 IBUs
Mash Schedule: Bits and Bobs Ale
Total Grain Weight: 11 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 6.00 qt of water at 130.2 F 125.0 F 30 min
Saccharification Heat to 155.0 F over 15 min 155.0 F 60 min
Mash Out Heat to 175.0 F over 10 min 175.0 F 5 min
Sparge: Fly sparge with 2.85 gal water at 180.0 F
Notes:
------
Add grains to about 1½ gallons of water at 125°F. Hold for 30 minutes for a protein rest.
Raise to 155°F and hold for 1 hour for starch conversion.
Mash out at 175°F for 5 minutes. Rinse grains with 180°F water.
Add extracts and boil for 2 hours.
At 1-hour mark add 1 oz. East Kent Goldings hops.
At 90mins add .5 oz. East Kent Goldings.
Add Irish moss at 15 minutes remaining.
Added .5 oz. East Kent Golding hops at 8 minutes.
Add 1 oz. crushed coriander seed at 5 minutes.
Add final 1oz of coriander and .5oz hops in primary along with oak chips