I am planning to brew a Scottish Export Ale (14C) in a few weeks for late Fall drinking. All grain BIAB.
I am between 2 recipe approaches below. My main questions are:
Option 1:
8.5# Maris Otter
1.5# Munich Dark
9oz (5%) English Crystal 60L
.25# (2.3%) Chocolate Rye 240L
2oz Roasted Barley
Option 2:
8.5# Golden Promise
1.5# Munich Dark
9oz (5%) English Crystal 77L
.25# (2.3%) Belgian Biscuit Malt 22L
3oz Roasted Barley
Yeast: WLP028 or S-04 (just made an irish stout with S-04 and Golden Promise and it is excellent)
I am aiming for SRM 17-20. 20-25 IBU at 60 min. I hope to get a a dry finish with this beer at 75% attenuation finishing at 1.013.
Thanks and looking forward to a solid Scottish Ale discussion thread.
I am between 2 recipe approaches below. My main questions are:
- Which base malt to use? (seems to be an ongoing debate within the style)
- What yeast have you used for Scottish Exports?
- Which specialty malts - Chocolate Rye, Biscuit Malt, brown or amber malts, or other - will lend flavor that will make this beer interesting while being true to style? I prefer toasty and spicy over roasty or caramely.
Option 1:
8.5# Maris Otter
1.5# Munich Dark
9oz (5%) English Crystal 60L
.25# (2.3%) Chocolate Rye 240L
2oz Roasted Barley
Maris Otter to lend its nice toasty base flavor. Chocolate Rye was an idea I picked up from Beerandbrewing.com "to add some spicy malt flavors along with the touch of drying roast".
Option 2:
8.5# Golden Promise
1.5# Munich Dark
9oz (5%) English Crystal 77L
.25# (2.3%) Belgian Biscuit Malt 22L
3oz Roasted Barley
I have made a couple nice beers with Golden Promise. Belgian Biscuit adds some nutty, toasted biscuit flavor & aroma.
Yeast: WLP028 or S-04 (just made an irish stout with S-04 and Golden Promise and it is excellent)
I am aiming for SRM 17-20. 20-25 IBU at 60 min. I hope to get a a dry finish with this beer at 75% attenuation finishing at 1.013.
Thanks and looking forward to a solid Scottish Ale discussion thread.