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Smokin' Scotsman
Other Smoked Beer • All Grain • 5.5 gal
This is an interesting beer...don't say I didn't warn you.
July 2, 2005 pm 09:37pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 14.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .13 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Fuggle - 4.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP028 Edinburgh Scottish Ale
White Labs WLP028 Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Notes
With this much peat smoked, it belongs in the "other smoked" category. I am a huge fan of single malt Scotch, so I am looking forward to brewing this beer. Update will follow tomorrow after I brew.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: B - Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 20.0 SRM | 1 - 50 | |
| Alcohol: | 10.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 16.9 IBU | 0 - 100 | |
Discussion
Brew Summary
2005-07-03 2:10pm
Brewed today, managed to finish up in about four hours. OG was 1.100, and the smoked malt in the beer could be smelled from halfway down the street. Pitched on to the yeast cake from a Scottish Export. Due an equipment malfunction (i.e. I am an idiot), the wort ran through the counterflow chiller much faster than it should have. As a result, my wort was only cooled down to about 85 degrees F. So I threw the fermenter in the temp-controlled freezer, and within a few hours it was down to the right temp.
Mmmm..Smoky
2005-07-22 5:12pm
Well, I was told by numerous homebrewers not to put any more than 4 oz peat smoked malt in a five gallon recipe. I said, "I'll show you!" And I did. I just carbed this beer, and it tastes AMAZING. Fairly sweet (FG was 1.030), with a very faint bitterness from the roasted barley, slight alcohol warmth, and towards the finish a nice solid smokiness from the peated malt. I was going to enter this in the Dixie Cup under the Other Smoked Beer category, but I may have to put it somewhere else. If anyone else tries this recipe, please let me know.
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