permo
Well-Known Member
so it did! cheers guys .
I'll post back after i make and drink a batch!
The grain bill and mash schedule for this is fantastic. You will get a nice malty ale......let us know how it goes.
so it did! cheers guys .
I'll post back after i make and drink a batch!
This is correct. Beersmith will calculate the decoction volumes for you.
Whats the mash profil you use in beersmith? I'm seeing single mash light body profile that hits 148 degrees but it won't fit in my mashtun as it need 10+(have a 9gal). And when looking at the fermentation tab,it says est. ABV 7-8% meas ABV 4.7%(wich is low for the style of beer.
Ok so if i follow the joy of homebrewing guide.
1quart per pound of grain=17 quarts for the 17.25 lbs of grains
8.5 gal for sparging.
Is this what you used when doing this recipe?
jdmckinn said:We're going to try this recipe. Sounds great, and like the idea of making it subtly hop forward.
One question: We usually only have American 2 Row. would you recommend 2 row as a grain substitute? If not, any other suggestions? Many thanks!
CorneliusAlphonse said:now i'm trying to figure out what it's going to taste like :cross:.
It's probably going to taste awesome. I carmelized my first runnings last Saturday for a scotch ale, and that's the only way to fly IMO. You used the seconds, but it still is going to have a flavor intensifying effect. You probably should have gotten a little better efficiency than you did with the extra sparge water, but that's probably fine.
brewed this last night. oversparged by almost 2 gallons (whoops! no idea how that happened!) so I had to take extreme measures to hit the OG. I took about 1.5 gal of the extra sparge, boiled it down on my stove to about 0.5 gallons while the hops and main boil happened outside on the propane. Added it back together at the end of the boil, hit 1.071.
[I would have just boiled it all on propane for an extra hour before adding hops to get it to the right volume, but it was already super late, propane tanks were almost empty and I had to keep alternating between them as they froze. it was cold last night.]
now i'm trying to figure out what it's going to taste like :cross:.
mashed for 45 minutes at 149 and decocted 45 minutes at 157
I brewed a modified version of this last night... Here's the recipe.
9 lb - Maris Otter
1 lb - Munich Malt
1 lb - Crystal 60L
1 lb - Special Roast Malt
0.5 lb - Amber Malt
0.5 lb - CaraPils/Dextrine
0.15 lb - Roasted Barley
0.10 lb - Chocolate Malt
(Mashed at 152 degrees for 45 Minutes, followed by a batch sparge)
0.5 oz Chinook (60 Min)
0.5 oz Chinook (15 Min)
Pitch - Wyeast 1728 (Scottish Ale)
I tasted the wort this morning, and unfortunately, wasn't impressed. It tasted almost burnt and rather bitter. There were several sweet overtones, however to me it didn't taste all that good. I know that fermentation, secondary and aging will change the flavor profile dramatically. I guess I expected a different taste. Should I just chill out, and stay the course?
This an entirely different beer than the one I posted. Lower gravity, different yeast, different malts, different mash schedule........not sure what to tell you, but it looks like you made an overhopped irish red. I would drink the crap out of it though, it sounds tasty.
What about the "burnt" taste? Any idea where this might have come from??
Also, the Wyeast never took off. I waited 36 hours, checked gravity. Nothing. I'm thinking that I may have had a bad package of yeast. Anyways, I re-pitched, this time with the Nottingham that your recipe called for. Hopefully this won't cause too much of an issue.
Relax, you really can't gague much by how the unfermented wort tastes.
This an entirely different beer than the one I posted. Lower gravity, different yeast, different malts, different mash schedule........not sure what to tell you, but it looks like you made an overhopped irish red. I would drink the crap out of it though, it sounds tasty.
After fermentation (which occurred after I re-pitched with Nottingham) the beer (albeit non carbonated) tastes MUCH better. Hints of Caramel, Toffee, and refined spirits linger on the palate far past the initial sip. I am impressed, and LOVING the fact that my first attempt at all grain is seemingly a successful one.
RDWHAHB.............. let the nottingham continue to work it's magic. 3-4 weeks in primary is just right.
I have no MOA and wont have any till spring. If I were to sub in 2 row do you think I could bump up the malt taste with some Aromatic? Or will that throw off the whole flavor profile?
Plenty of yeast yet. Your brew should be great.
permo said:Nottingham worked great for me in this one. However, I think US-05 is a superior yeast. Given the choice, I would use US-05. The key is to mash properly to avoid over attenuation.
So your going to use gelatin instead of Irish moss. When do you put in the gelatin.
only been in the bottle for two weeks, but since it's Robbie Burns day and i don't have any scotch... thought i'd try a taste of the strong scotch ale. It is delicious - fairly sweet, mild alcohol flavour, nice malty aroma. great. when it's fully carbonated it will be amazing, and i think it will age great! thanks again for the recipe!
So I brewed this big boy on Sunday, and let me tell you, I got 1.093 even with having 3-5 small boil overs. I got about 9 gallons of wort out of my MLT and I only have a 7 gal brew pot, so I had a long brew because I had to get all that evaporated done to 5 gals. I also got a wyeast smack pack 1728 Scottish ale, its going slow, but its going. How long did it take to ferment for you?
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