Author Topic: Scottish Ale  (Read 4180 times)

Shakey_Dog

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Scottish Ale
« on: October 22, 2004, 08:28:19 AM »
I am making a Scottish Ale tomorrow afternoon.  Here is the hop schedule:

1oz Golding at 60
1oz Golding at 15
23 IBU

Any thoughts on the IBU for a Scotch Ale.  23 is on the high end of the scale.

Don

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Re: Scottish Ale
« Reply #1 on: October 22, 2004, 05:51:38 PM »
Hops in scottish ale should be pretty low.  I recommend English types (East Kent Goldings is great).  They tend to be on the malty end of things.  In fact the 2004 style guide recommends 17 IBUs as the high end.  

Generally there is "low but perceptible" bitterness, but the dominant flavors are malty, caramel and chewy.

VR
Brad
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Shakey_Dog

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Re: Scottish Ale
« Reply #2 on: October 23, 2004, 12:40:50 AM »
I was going to use peated malt. 1lb (6% of the grist)  Some people are telling me that is way to much.  Everything I have read says it can make up as much as 20%.  6% is way lower than 20%  

Any Thoughts?

Don

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Re: Scottish Ale
« Reply #3 on: October 23, 2004, 02:34:33 AM »
  I would probably err on the lower side, because peat and smoked malts do add a lot of flavor with just a little bit.

 In addition, the peat is not a dominant flavor in a Scottish ale - it is more of a subtle flavor to make it more earthy.

Cheers!
Brad
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Shakey_Dog

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Re: Scottish Ale
« Reply #4 on: October 27, 2004, 11:08:30 AM »
Well I went with 1lb.  It tasted and smelled wonderful going into the fermenter so I think I have the right amount even though almost everybody was telling me that 1 lb was way to much.

Most people said no more than 1/4 of a lb.  All indications are that it is going to be great.

Don

DesMoinesBrewer

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Re: Scottish Ale
« Reply #5 on: October 27, 2004, 11:33:21 AM »
May I ask what you ended up using for hops in this recipe and the schedule?

-Brian

Shakey_Dog

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Re: Scottish Ale
« Reply #6 on: October 27, 2004, 11:52:43 AM »
I used 1 oz Goldings at 60 and 15.

 

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