Community Brew Poll

[Mylo]

I voted to tweak Thirsty's recipe. I think we can drop out some of the hops and bring up the maltiness for a great Brown Ale.

Lars, you must be confused. Thirsty's is the Scottish, and is quite low on hops already. At only 11 IBUs - I was hoping to bump it up slightly - or lower the mash temp. Finishing at 1.012 might be a little high, unless we had a little more bitterness to balance it out.

I'm new to the style - so if these suggestions seem strange - let me know. I looked up the BJCP guidelines and they mentioned a slight "peaty" aroma and/or flavor. I checked NB, and they do have a peated malt. What if we added 1/2 lb of this peated malt - or if opposed - maybe 1/2 lb of victory for a little toastiness. Also - Fuggles and UK Kent Goldings are scarce from what I have researched... what if we did 1 oz of Mt. Hood instead? That would bump up the IBUs ever so slightly. The style says not much flavor or aroma - so I am fine with the one 60 min addition. Those would be my tweak suggestions.

Hey, Thirsty... what is with the 120 min boil? is that to get a little (desired) kettle carmelization?

Comments?


Mylo

[BrewBum]

I voted to tweak Thirsty's recipe. I think we can drop out some of the hops and bring up the maltiness for a great Brown Ale.

Lars, you must be confused. Thirsty's is the Scottish, and is quite low on hops already. At only 11 IBUs - I was hoping to bump it up slightly - or lower the mash temp. Finishing at 1.012 might be a little high, unless we had a little more bitterness to balance it out.

I'm new to the style - so if these suggestions seem strange - let me know. I looked up the BJCP guidelines and they mentioned a slight "peaty" aroma and/or flavor. I checked NB, and they do have a peated malt. What if we added 1/2 lb of this peated malt - or if opposed - maybe 1/2 lb of victory for a little toastiness. Also - Fuggles and UK Kent Goldings are scarce from what I have researched... what if we did 1 oz of Mt. Hood instead? That would bump up the IBUs ever so slightly. The style says not much flavor or aroma - so I am fine with the one 60 min addition. Those would be my tweak suggestions.

Hey, Thirsty... what is with the 120 min boil? is that to get a little (desired) kettle carmelization?

Comments?


Mylo

Don't let JZ see you mentioning peat malt in a scottish. He recently had a show on the style I believe. He might take your balls off if you put peat malt in it.

[Lars]

Yep... confused. I was thinking Tasty McDole, not THIRSTY mallard

[Sent From My iPhone]

Thirsty's recipe is very similar to Jamil's. The 120 min boil is for carmalization. Personally, I'd like to bump the base grains up a bit and increase the IBUs a little. I happen to have some Goldings on hand, but since there's only one early addition everyone could probably sub in what wanted or had on hand, as long as the IBUs were close. Just my $.02. I'd like to brew next Saturday and may have to order the yeast if my LHBS doesn't have it stocked, soooo....

[Sent From My iPhone]

BTW, the wife and kids are out for a few hours - I may crack another DFH 90 min IPA and remove my pants!

Cheers

[Brancid]

So it looks like Thirsty's Scottish it is...

When is everyone brewing?

I'm thinking a week from today.

[BadRock]

Okay so here's Thirsty's recipe. Now what do we want to tweak? I think we need a firm recipe asap, just for planning purposes. I mean ultimately we are trying to brew the exact same beer or as close as one can come.

Scottish 70/- Traditional

Est. OG - 1.043
Est. FG - 1.012
Alc: 4% ABV
IBUs: 11.5
120 Minute Boil

8 lbs - Maris Otter
0.25 lbs - Roasted Barley (300L)

0.60 oz - Fuggles (4.5% AA) - 60 min
(This can vary depending on how you like your beers... I like my IBUs low on Scottish Ales)

White Labs WLP028 - Edinburgh Ale


My thoughts are that we should include some water guidelines for those that are inclined to tinker with their water as well as a desired fermentation temperature.

Noonan suggests the following water profile, this also jives with Papazian.
Ca 80-120
Mg 10-25
Na 10-30
SO4 70-140
Cl 30-60
CO3 120-200

I think that we should ferment pretty cool around 65F.

[meisterofpuppets]

Maris otter is type of pale ale malt.