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Post by cliffs on Feb 8, 2022 9:45:05 GMT -6
This is one of my wifes favorite beer styles, after several years of recipe tweaking, we've settled on the following recipe, it tastes great, but truth be told, I hate overly complicated recipes with a ton of different grains, but every time I simplify it, she notices and tell me to "change it back"
81%golden promise
8% dark munich
6%caraaroma
4%biscuit
1.5 ounces roast barley (for color, but I swear it adds a tiny bit of complexity)
20-25 ibu's, clean bittering hop at 60 minutes
60 minute boil
Very soft water, equal part cacl and caso4 to reach 30ppm calcium, Mash ph 5.4
step mash, 148-158-162-172 ( im all electric, if I was propane I would forgo the steps
White labs edinburgh ale yeast, a large starter, ferment at 59 degrees, at around day 4, transfer to keg at room temp to spund
OG 1.060
FG 1.016
Do y'all have any scottish export recipes that you like?
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Post by brewbama on Feb 8, 2022 13:54:50 GMT -6
I just moved a keg of ‘Alabama 80/-‘ into the serving fridge last night after the Christmas Bock kicked. I poured a pint into the thistle glass and even though it could use a bit more carbonation, I took one drink and a big inadvertent smile crept onto my face. Good Beer.
I know what you mean about overly complicated recipes. I am constantly reviewing my recipes for it. One way I review is by comparing and contrasting to others. I can see some similarities between our beers:
I used ~50/30 generic Pale/Maris Otter vs Golden Promise, I used ~5% Amber vs your Biscuit, and I used ~5% Crystal vs your Cara. I can see suitable substitutes between these.
…but that’s where the similarities end: I used 4% Choc vs your Dark Munich.
Normal (for me) mash: Base + Amber at 152°F, recirculate thru the HERMS for 60 min, capping with Crystal and Choc and ramping to 168°F for 15 min, then batch sparge and recirculate at 168°F for 15 more minutes.
27 IBU(s) of Willamette at 60 with my go-to Bry-97 (which is why I call it an ‘AL 80/-‘ vs Scottish) at 65°F for 7 days.
I now have a Stout and 80/- on tap and brewed a ‘not so’ Red Ale today. Maybe there’s a holiday approaching. 🍀
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Post by tommymorris on Feb 8, 2022 14:03:17 GMT -6
Both beers sound great!
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Post by cliffs on Feb 8, 2022 16:06:13 GMT -6
I just moved a keg of ‘Alabama 80/-‘ into the serving fridge last night after the Christmas Bock kicked. I poured a pint into the thistle glass and even though it could use a bit more carbonation, I took one drink and a big inadvertent smile crept onto my face. Good Beer. I know what you mean about overly complicated recipes. I am constantly reviewing my recipes for it. One way I review is by comparing and contrasting to others. I can see some similarities between our beers: I used ~50/30 generic Pale/Maris Otter vs Golden Promise, I used ~5% Amber vs your Biscuit, and I used ~5% Crystal vs your Cara. I can see suitable substitutes between these. …but that’s where the similarities end: I used 4% Choc vs your Dark Munich. Normal (for me) mash: Base + Amber at 152°F, recirculate thru the HERMS for 60 min, capping with Crystal and Choc and ramping to 168°F for 15 min, then batch sparge and recirculate at 168°F for 15 more minutes. 27 IBU(s) of Willamette at 60 with my go-to Bry-97 (which is why I call it an ‘AL 80/-‘ vs Scottish) at 65°F for 7 days. I now have a Stout and 80/- on tap and brewed a ‘not so’ Red Ale today. Maybe there’s a holiday approaching. 🍀 what does 4% chocolate taste like in the finished beer? What kind of chocolate malt do you use? |
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Post by brewbama on Feb 8, 2022 20:51:14 GMT -6
I use 6 oz in a 5 gal batch so the effects are just a bit of color and just a background taste of dark bitter-sweet choc. Not quite roasty so it is nicely balanced. …like a symbiosis between the choc, crystal, and amber. (At least that’s what i tell myself 😂🤷♂️)
I use Baird’s so it’s pretty dark (500°). A little goes a long way as I think too much would lend too heavy of a coffee roast characteristic.
Also, I use distilled water with 1 tsp CaCl in the mash and 1 tsp each CaCl and Gypsum in the boil leaning towards a fairly ‘malty’ profile:
Post Boil Vol: 6.50 gal
Calcium: 124.7 ppm - Magnesium: 0.0 ppm
Sodium: 0.0 ppm - Sulfate: 89.4 ppm
Chloride: 154.6 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -89.1 ppm
Sulfite/Chloride Ratio: 0.58
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