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Hello I am getting ready to start a batch of 60/ scottish ale based off of the recipe in brewing classic beers. But i am thinking og doing it partial mash. Here is the recipe that i am going to do if all extract 2 lbs light dme.6 lbs of crystal(40°).3 lbs of honey (18°).15 lbs crystal (120)1.7 oz pale chocolate .5 lbs of 2 rowall for a 3 gallon batch. Og should be 1.037What tweeks would anyone make for going partial mash.thanks
Using safale s05 english ale yeast
Its funny because BCS calls S05 for dry yeast in the small scotts. I think it would attenuate out that small beer leaving it too dry to thin and too fruity. With 3 gallons of 1.037 I would just pitch a pack of Wyeast 1728.
Agreed. And versatile. Its my main yeast. Scottish, N English Brown, APA, IPA, etc. I actually think you could use it at 50º and make a great hybrid
Quote from: klickitat jim on December 02, 2014, 05:03:06 pmIts funny because BCS calls S05 for dry yeast in the small scotts. I think it would attenuate out that small beer leaving it too dry to thin and too fruity. With 3 gallons of 1.037 I would just pitch a pack of Wyeast 1728.+1. I love 1056 for the right beer, but I don't know if it's really even a Scottish style beer with it. 1728 rocks. Great yeast.
Quote from: HoosierBrew on December 02, 2014, 05:07:12 pmQuote from: klickitat jim on December 02, 2014, 05:03:06 pmIts funny because BCS calls S05 for dry yeast in the small scotts. I think it would attenuate out that small beer leaving it too dry to thin and too fruity. With 3 gallons of 1.037 I would just pitch a pack of Wyeast 1728.+1. I love 1056 for the right beer, but I don't know if it's really even a Scottish style beer with it. 1728 rocks. Great yeast.I just made a Strong Scotch Ale (OG 1.080)with 1728 and it was done in 4-5 days @ 60 degrees. I thought maybe it stalled out, but the gravity was 1.018 . I pitched a slurry from a previous 1.048 batch, but this yeast was done in no time. I agree this yeast rocks.
Quote from: klickitat jim on December 02, 2014, 05:46:03 pmAgreed. And versatile. Its my main yeast. Scottish, N English Brown, APA, IPA, etc. I actually think you could use it at 50º and make a great hybridYep, it's versatile. It's a can o' worms but I never bought into the 'smoky' thing. It's really clean when you go cool and I remember using it warmer and feeling it was fairly clean then. I like 58-60F for Scottish. Makes me want to brew one, it's been a while. A nice 80/ sounds good this winter.
Quote from: HoosierBrew on December 02, 2014, 05:53:21 pmQuote from: klickitat jim on December 02, 2014, 05:46:03 pmAgreed. And versatile. Its my main yeast. Scottish, N English Brown, APA, IPA, etc. I actually think you could use it at 50º and make a great hybridYep, it's versatile. It's a can o' worms but I never bought into the 'smoky' thing. It's really clean when you go cool and I remember using it warmer and feeling it was fairly clean then. I like 58-60F for Scottish. Makes me want to brew one, it's been a while. A nice 80/ sounds good this winter.I won't say that it does not ever cause a phenol which someone might perceive as smoky. I've not tried it with every grain bill in every temperature and then had everyone taste it. However, I've never gotten smoke of any sort from any beer ive brewed with 1728.Another can of worms is how very similar some of the commercial examples of Scottish are to commercial examples of Northern English Brown. Given that the two big brew cities for those two brews are only about 90 miles apart... it figures. Scottish and NEB are different the same way Washington APA and Oregon APA are different. Im certain someone will vehemently disagree. Thats cool.