Research on this beer showed that the ingredients and percentages are fairly well known based on information from the Traquair House brewery. I was not sure about how much spice should be added and whether one batch or two so I erred on the low side. Can always add more later.
17 1/4 lbs Maris Otter
10 oz 120 Crystal
6 oz Victory Malt - this is my addition, not what is reported by the brewery
2 oz Roast Barley
2 oz Fuggles
3/4 oz crushed Coriander seed
2 packages Windsor yeast
Mashed at 140 F for 20 minutes, 150 for 30 and 158 for 30. First runnings (about 1 gallon) were caramelized by cooking down on the stove. I took the initial volume down to just under 1/2.
FWH with 2/3 of an ounce of Fuggles. Added the rest when the hot break was achieved.
A very full rolling boil for close to 2 hours until I was down to 6 gallons. Coriander was added for the last 5 minutes. Cooled and put into a carboy, added 2 packages of Windsor. Later that evening I divided this into 2 carboys as the ferment was so vigorous it was about to pop the airlock.
This is still in primary but everything looks perfect so far. Color was a very deep bronze, almost black. Creamy off white head. Once this is in the keg I'll taste test to see how the corinader addition is showing up. It will be easy enough at that point to 'dry hop' it with more coriander if required.
I love this beer but it is always very expensive to buy and comes in very small bottles. Lets hope my information and methods are all correct and this turns out to be a Jacobite Bombshell.
17 1/4 lbs Maris Otter
10 oz 120 Crystal
6 oz Victory Malt - this is my addition, not what is reported by the brewery
2 oz Roast Barley
2 oz Fuggles
3/4 oz crushed Coriander seed
2 packages Windsor yeast
Mashed at 140 F for 20 minutes, 150 for 30 and 158 for 30. First runnings (about 1 gallon) were caramelized by cooking down on the stove. I took the initial volume down to just under 1/2.
FWH with 2/3 of an ounce of Fuggles. Added the rest when the hot break was achieved.
A very full rolling boil for close to 2 hours until I was down to 6 gallons. Coriander was added for the last 5 minutes. Cooled and put into a carboy, added 2 packages of Windsor. Later that evening I divided this into 2 carboys as the ferment was so vigorous it was about to pop the airlock.
This is still in primary but everything looks perfect so far. Color was a very deep bronze, almost black. Creamy off white head. Once this is in the keg I'll taste test to see how the corinader addition is showing up. It will be easy enough at that point to 'dry hop' it with more coriander if required.
I love this beer but it is always very expensive to buy and comes in very small bottles. Lets hope my information and methods are all correct and this turns out to be a Jacobite Bombshell.