I've been reading a lot about Scottish and Scotch ales lately. To be honest I still don't understand the difference between the two. I do know that Scotch ale is supposed to be the strong version of a Scottish ale, and a Scottish ale is supposed to be a malty meal of a beer, but somewhat lower in octane. Maybe it's the scientist in me, but I'm a little confused at the point that a Scottish ale becomes a Scotch ale. When I look at the BJCP guidelines there's a surprising gap in original gravities between the "Scottish Export 80 Shilling Ale" topping at 1.054 and the heafty "Scotch Strong Ale" which ranges from 1.070-1.130. So, I'm left wondering what a beer would be if I stuck to the Scottish ale grain bill but brewed a beer somewhat stronger than the guidelines. I guess it might be Scottish-ish... or is it Scotch-ish? I dunno.
Grain:
80% Marris Otter English Pale 2-Row
4% Munich Malt
4% Honey Malt
7% Crystal 35
4% Crystal 120
1% Chocolate Malt
Single Infusion Mash:
156 degrees for 1 hour
Sparge at 170 degrees.
Boil:
120 min. boil
Hops:
E.K. Goldings hops totaling 25 IBUs. added at 60 min. (somewhere around 1 oz. for 5 gal.)
Yeast:
A 3 day starter of White Labs WLP028 Edinburgh Scottish Ale Yeast.
Original Specific Gravity:
1.062
Notes:
Ferment at 63 degrees and then condition at 40 degrees for 2 weeks.
September 17, 2007
September 2, 2007
Hot Damn Saison
A friend of mine, Julian Shrago, invited me over to do a 10 gallon brew on his mega 20 gallon system. It was cool to brew on such a slick rig. He's got the whole system down to a science. There's pumps and valves and tubes for every step of the process. It was a lot of fun, and I learned a bit about his process and I got a few ideas on adjusting my own methods.
On another note, it was the hottest damn day of the year. He put together the recipe and he chose a Saison because both of us had our fermenters filled with other beers at the time. This yeast can ferment (and likes to ferment) really hot... which is a good thing because my apartment was reading 92 degrees on Sunday afternoon. We'll see how she turns out.
Grain:
76% Belgian pils
11.5% Wheat malt
4% Caravienne
8.5% dextrose.
Single Infusion Mash:
148 degrees for 1 hour
Sparge at 165 degrees.
Boil:
90 min. boil
Mildly spiced with grains of paradise and cardamom seed (1g ea. at 15 min.)
Hops:
Styrian Goldings hops totaling 30 IBUs.
Yeast:
A 1 day starter of White Labs WLP565 saison yeast.
Predicted Original Specific Gravity:
1.064
Notes:
Ferment at 80-90 degrees!
On another note, it was the hottest damn day of the year. He put together the recipe and he chose a Saison because both of us had our fermenters filled with other beers at the time. This yeast can ferment (and likes to ferment) really hot... which is a good thing because my apartment was reading 92 degrees on Sunday afternoon. We'll see how she turns out.
Grain:
76% Belgian pils
11.5% Wheat malt
4% Caravienne
8.5% dextrose.
Single Infusion Mash:
148 degrees for 1 hour
Sparge at 165 degrees.
Boil:
90 min. boil
Mildly spiced with grains of paradise and cardamom seed (1g ea. at 15 min.)
Hops:
Styrian Goldings hops totaling 30 IBUs.
Yeast:
A 1 day starter of White Labs WLP565 saison yeast.
Predicted Original Specific Gravity:
1.064
Notes:
Ferment at 80-90 degrees!
September 1, 2007
What a loss: First Alfred Peet then Michael Jackson
Two of my favorite beverage heroes passed away in the same week. First, the founder of Peets Coffee and Tea, Alfred Peet. Then, the beer hunter, Michael Jackson.
The first, Alfred Peet, the founder of Peets Coffee and Tea in Berkeley, CA. passed away in his home in Oregon on August 27th. Most people have never heard of him, but he was a big reason Starbucks got their start, and thereby was in some way the impetus for the Seattle coffee craze that has since swept our country. He was a dutch immigrant who came to the US and brought the dark roasted style of coffee with him. It was at his shop in Berkeley where he trained Jerry Baldwin and Gordon Bowker how to roast coffee. These two would later move to Seattle and open the first Starbucks, modeling the store after Peet's shop. Baldwin eventually sold his share of Starbucks and purchased Peet's from Mr. Peet.
The second, Michael Jackson, passed on the 30th. Jackson was one of the major reasons craft beer has seen a resurgence in the past decade. He was a beer and whiskey critic and has written a whole slew of books on the subject of fermented malt beverages. Even though I never met the man, the beer world will mourn his loss. He was an incredibly positive person, and was a true beer advocate.
So, join me and raise a glass, or a mug, or a paper cup to these two great men.
The first, Alfred Peet, the founder of Peets Coffee and Tea in Berkeley, CA. passed away in his home in Oregon on August 27th. Most people have never heard of him, but he was a big reason Starbucks got their start, and thereby was in some way the impetus for the Seattle coffee craze that has since swept our country. He was a dutch immigrant who came to the US and brought the dark roasted style of coffee with him. It was at his shop in Berkeley where he trained Jerry Baldwin and Gordon Bowker how to roast coffee. These two would later move to Seattle and open the first Starbucks, modeling the store after Peet's shop. Baldwin eventually sold his share of Starbucks and purchased Peet's from Mr. Peet.
The second, Michael Jackson, passed on the 30th. Jackson was one of the major reasons craft beer has seen a resurgence in the past decade. He was a beer and whiskey critic and has written a whole slew of books on the subject of fermented malt beverages. Even though I never met the man, the beer world will mourn his loss. He was an incredibly positive person, and was a true beer advocate.So, join me and raise a glass, or a mug, or a paper cup to these two great men.
Looking forward to Xmas and a Russian Imperial Stout
Grain:
21.25 lbs. (85%) Maris Otter British 2-Row
1.00 lbs. (4%) Roasted Barley Malt
1.00 lbs. (4%) Chocolate Malt
1.00 lbs. (4%) CaraMunich Malt
1/2 lbs. (2%) Special B
1/4 lbs. (1%) Crystal 120
Single Infusion Mash:
152 degrees for 1 hour
Sparge at 170 degrees.
Boil:
8 gal beginning volume and we should boil off 2 gallons and end up with 6 gal
120 min. boil
Hops:
60 min:
2 oz. Magnum (14%AA)
Yeast:
A 1 day starter of 3 vial of White Labs "Cal Ale" yeast (WLP001) pitched into a carboy with 5.5 gallons of wort.
Predicted Original Specific Gravity:
1.109 (25.75 Plato) at 75% efficiency
Notes:
Ferment at 65-66 degrees.
This is going to be a big beer. It'll need to sit around for a while before all that alcohol mellows out a bit. It should be great for Christmas.
UPDATE: March 08 - The alcohol mellowed out fairly nicely. But, it didn't finish out as I had hoped. It pooped out at 1.032 that's pretty sweet. So, I added 5 oz of Peets Garuda Coffee, brewed in a press pot as per Peets instructions (read: STRONG). Now she's a coffee stout!
UPDATE: May 08 - Tastes pretty good. It's not fantastic, and I think I'll cut back on the roasted malts a bit next time around. Still, it's a decent beer
21.25 lbs. (85%) Maris Otter British 2-Row
1.00 lbs. (4%) Roasted Barley Malt
1.00 lbs. (4%) Chocolate Malt
1.00 lbs. (4%) CaraMunich Malt
1/2 lbs. (2%) Special B
1/4 lbs. (1%) Crystal 120
Single Infusion Mash:
152 degrees for 1 hour
Sparge at 170 degrees.
Boil:
8 gal beginning volume and we should boil off 2 gallons and end up with 6 gal
120 min. boil
Hops:
60 min:
2 oz. Magnum (14%AA)
Yeast:
A 1 day starter of 3 vial of White Labs "Cal Ale" yeast (WLP001) pitched into a carboy with 5.5 gallons of wort.
Predicted Original Specific Gravity:
1.109 (25.75 Plato) at 75% efficiency
Notes:
Ferment at 65-66 degrees.
This is going to be a big beer. It'll need to sit around for a while before all that alcohol mellows out a bit. It should be great for Christmas.
UPDATE: March 08 - The alcohol mellowed out fairly nicely. But, it didn't finish out as I had hoped. It pooped out at 1.032 that's pretty sweet. So, I added 5 oz of Peets Garuda Coffee, brewed in a press pot as per Peets instructions (read: STRONG). Now she's a coffee stout!
UPDATE: May 08 - Tastes pretty good. It's not fantastic, and I think I'll cut back on the roasted malts a bit next time around. Still, it's a decent beer
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