Beer Forum

Just looking for some feedback and interested to see if anyone has ever tried to clone this beer. My GF is a big fan and her birthday is coming up quick.

Here is my recipe based off their web site, designing great beers and a book that had a simple clone recipe in it. I just don't know if I even have the proper yeast. Appreciate any feedback. Thanks army!

Recipe: Scotch de Silly
Style: Strong Scotch Ale
TYPE: All Grain


Recipe Specifications
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Boil Size: 6.78 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.079 SG
Estimated Color: 16.6 SRM
Estimated IBU: 25.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.9 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
192.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 82.2 %
16.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.9 %
6.0 oz Aromatic Malt (26.0 SRM) Grain 3 2.6 %
2.5 oz Black (Patent) Malt (500.0 SRM) Grain 4 1.1 %
1.0 oz Peat Smoked Malt (2.8 SRM) Grain 5 0.4 %
16.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 6 6.9 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 7 22.8 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 8 2.6 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 9 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 233.5 oz
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Name Description Step Temperat Step Time
Mash In Add 4.25 gal of water at 173.7 F 157.0 F 60 min

Sparge: Batch sparge with 1 steps (4.41gal) of 168.0 F water
Notes:
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Ferment at 58

You'll have to ferment it at least twice. Also lagering might take couple months. Not sure how much time it's gonna take.

You'll have to ferment it at least twice. Also lagering might take couple months. Not sure how much time it's gonna take.

madchemist83 wrote:You'll have to ferment it at least twice. Also lagering might take couple months. Not sure how much time it's gonna take.

?

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am I right ? if the abv is high you need to constantly add more wort and or yeast

No that's not the case. If you pitch enough healthy yeast from a previous batch or a monster starter, the beer will ferment out just fine. It will take a bit of time and proper temperature control. One trick to is to hit the beer a second time with oxygen a few hours after pitching, before fermentation starts, to help with yeast growth.

Some belgian styles and other big beers with large amounts of sugar can be helped along by giving the yeast the simple sugars after most of the fermentation has finished. This ensures that they won't ferment the simple stuff first and crap out on the maltose.

The only beers that need a 'second' fermentation are ones with sugars added with fruit or secondary yeast and bugs added later on.

1079 is certainly a large beer, but not over the top, a good yeast starter or multiple packs should get you where you need to be, as Anday said. You can check out Jamil's yeast calculator at http://www.mrmalty.com/. Lagering would generally not be used for a Scotch Ale, but doing so wouldn't hurt it (in the sense of cold storage after fermentation, not lager fermentation).