Author Topic: Thanks for turning me on to 60 Shilling!  (Read 1073 times)

Offline fistfullofhops

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Thanks for turning me on to 60 Shilling!
« on: February 28, 2014, 08:32:18 AM »
I had a thread a while back asking how to harvest enough yeast for a wee heavy. The general consensus was to brew a session beer in preparation. So, I did. Turns out this is probably my favorite beer so far. It's got a nice body but I can drink 3 and still function. It's nice and crisp. Really turned out great. This is the first beer I've felt confident enough to enter into a competition. I'm pretty stoked about this beer, I'd even serve it to you guys!

This is the recipe I used:
http://sessionbeerbrewing.blogspot.com/2011/02/scottish-60-shilling.html

I opted for the reduction instead of Crystal. I feel it really makes a difference.
steve

Offline HoosierBrew

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Re: Thanks for turning me on to 60 Shilling!
« Reply #1 on: February 28, 2014, 08:35:37 AM »


I opted for the reduction instead of Crystal. I feel it really makes a difference.

+1.  Makes a huge difference !
Jon H.

Offline fistfullofhops

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Re: Thanks for turning me on to 60 Shilling!
« Reply #2 on: February 28, 2014, 08:35:46 AM »
It's even pouring nice.




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steve

Offline morticaixavier

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Re: Thanks for turning me on to 60 Shilling!
« Reply #3 on: February 28, 2014, 08:36:55 AM »
pretty beer!
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Offline fistfullofhops

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Re: Thanks for turning me on to 60 Shilling!
« Reply #4 on: February 28, 2014, 08:37:12 AM »


I opted for the reduction instead of Crystal. I feel it really makes a difference.

+1.  Makes a huge difference !

It looked like I was boiling beef stew. There's definitely a lot going on during a reduction.
steve

Offline HoosierBrew

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Re: Thanks for turning me on to 60 Shilling!
« Reply #5 on: February 28, 2014, 08:38:19 AM »


I opted for the reduction instead of Crystal. I feel it really makes a difference.

+1.  Makes a huge difference !

It looked like I was boiling beef stew. There's definitely a lot going on during a reduction.

For sure. No way to duplicate those flavors otherwise.
Jon H.

Offline Wheat_Brewer

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Re: Thanks for turning me on to 60 Shilling!
« Reply #6 on: February 28, 2014, 08:58:10 AM »
Congrats!!!

And how do you do the reduction? This is new to me.
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Offline hopfenundmalz

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Re: Thanks for turning me on to 60 Shilling!
« Reply #7 on: February 28, 2014, 09:18:26 AM »
Congrats!!!

And how do you do the reduction? This is new to me.
You pull off part of the first running sand boil until it caramelizes. I say boil until you get scared. The last bit happens fast as the water content is low the temperature goes up quickly.
Jeff Rankert
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Offline dcb

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Re: Thanks for turning me on to 60 Shilling!
« Reply #8 on: February 28, 2014, 07:33:30 PM »
This thread brings back the most pleasant of memories.  My very first "real" or "craft" beer was a Grant's Scottish Ale sometime back in the early 80's.  My grandfather was Scottish and I play pipes, and I sat down in a restaurant once to find a tent card urging me to try Grant's Scottish.  Thinking it was Scottish, I ordered a pint.

I had never had anything like it.  It was the first time I had tasted a real malt flavor, and the main taste I remember was that of caramel.  I didn't know at the time that it was quite out of character for a Scottish ale, but it was also liberally laced with Cascade hops.  Ignorance is bliss, and I loved it.  It was my "gateway" beer, and although the quality could be uneven, I sought it out regularly, reveling in the times I'd happen into a bar with a fresh, well handled keg.  It also opened my mind to trying other beers, and I soon learned what a huge, wonderful world was out there.   You can't imagine my surprise when I learned it was actually made in Yakima, on the dry side of Washington where I had grown up.

Part of my glee in getting back into home brewing is the hope that I can recreate the taste of Grant's Scottish. Or maybe I should say recreating the taste I think I remember.  No matter, the fun is in the journey. 

Offline ynotbrusum

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Re: Thanks for turning me on to 60 Shilling!
« Reply #9 on: March 01, 2014, 08:18:46 AM »
I have gotten into ordinary bitters and 60 Schillings lately in a big way.  The tasters in my group hav been asking for more of the 60's and I have some Wyeast 1768, I believe  is the number, so I will have to make a starter this week!

Thanks for spurring me on in this direction - the side burner reduction is now on my agenda!
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Offline klickitat jim

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Re: Thanks for turning me on to 60 Shilling!
« Reply #10 on: March 01, 2014, 04:15:09 PM »
A 60/- wit cascade wud be gud, bu aye wud nea ride er intea baddle.

Offline bonjour

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Re: Thanks for turning me on to 60 Shilling!
« Reply #11 on: March 01, 2014, 05:39:33 PM »
So, are you bring it to the conference to share  :)
Fred Bonjour
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Offline BrodyR

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Re: Thanks for turning me on to 60 Shilling!
« Reply #12 on: March 05, 2014, 04:21:51 PM »
This sounds like a fun brew. I may have to give it a go - I use a BIAB set-up but I'm thinking I could transfer some of the wort into a second kettle and boil it down before the main boil. What % do you usually reduce?

Offline morticaixavier

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Re: Thanks for turning me on to 60 Shilling!
« Reply #13 on: March 05, 2014, 04:23:32 PM »
This sounds like a fun brew. I may have to give it a go - I use a BIAB set-up but I'm thinking I could transfer some of the wort into a second kettle and boil it down before the main boil. What % do you usually reduce?

are you doing all grain? or extract?

either way the target it to take about a gallon of wort per (for a 5 gallon finished volume batch) and boil to a quart or so. 'boil till your scared' is the mantra here. the bubbles will start stacking on top of each other.
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Offline BrodyR

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Re: Thanks for turning me on to 60 Shilling!
« Reply #14 on: March 05, 2014, 05:46:49 PM »
This sounds like a fun brew. I may have to give it a go - I use a BIAB set-up but I'm thinking I could transfer some of the wort into a second kettle and boil it down before the main boil. What % do you usually reduce?

are you doing all grain? or extract?

either way the target it to take about a gallon of wort per (for a 5 gallon finished volume batch) and boil to a quart or so. 'boil till your scared' is the mantra here. the bubbles will start stacking on top of each other.

All-grain, although I'll through a little DME into the mix when needed for gravity adjustments post-boil. Thanks, that seems pretty doable, definitely going to have to try it. I had a few beers in Scotland last summer, don't remember what but they were some sort of organic stouts.

I'm sure my neighbour will love me! He was livid at the smell of a 90m boil permeating the house.