[skotrat]

Hi All...

Because I was asked to post this recipe here it is.

Traquair house Clone
(All Grain) 11 US Gallons
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This Homebrew Recipe was added by
Skotrat on November 12, 1997 at 19:50:39:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1728 Scottish Ale
Yeast Starter: 1/2 US gallon at High Krausen
Batch Size: 11 US Gallons
Original Gravity: 1.085
Final Gravity: 1.020
Alcohol Content: 8.64 %
Total Grains: 32.79 US Pounds
Color: 12-22 (depending on carmelization)
Extract Efficiency: 75 %
Hop IBU's: 28.6
Boiling Time: 2 hours
Primary Fermentation: 10 days @ 62f
Secondary Fermentation: 10 days @ 58f
Additional Fermentation: 2 months in brite tanks @ 45f

Grain Bill:

32.48 lb. Scottish Malting GOLDEN PROMISE PALE ALE 2 ROW (99%)
.31 lb. Roast Barley (1%)

Hop Bill:

1.57 oz. N. BREWER 6.9% 45 min
1.57 oz. N. BREWER 6.9% 35 min

Mash Schedule:

Single Step Mash:

90 minutes @ 154
10 minutes @ 168

Brewers Notes:

Yeast: WYEAST Scottish Ale

1728 Scottish Ale
Rich, smokey, peaty character ideally suited for scottish style ales, smoked beers and high gravity ales. Flocculation - high; apparent attenuation - 69-73%. (55-70�F)

Notes:

Remove two gallons of first runnings and Caramelize it (boil down to about 1 pint and add back to boil). This will give the richer taste that you find in this fine beer.

Collect 15 gallons of Run-off and boil down to your 10 1/2 gallon target (the other 1/2 gallon will come from the 1/2 gallon starter of yeast slurry that you have made in advance).

Add 2-3 teaspoons of Irish Moss into the boil just because.

Traquair is the finest of all Scottish Ales. Their recipe is pretty easy and straight forward. 99% Pale Ale Malt, 1% Roasted Barley and 25-37 IBU's.

I have found this to be the common thread for this brew after reviewing about 30-40 recipes from Homebrewers that have cloned this brew.

About 1/2 of the recipes claimed that Traquair uses East Kent Goldings as the hop and the Other claim that Northern Brewer is the Hop.

I chose Northern Brewer because I am very fond of them as base hops.

I hope you like the recipe and if you brew it please let me know how it turned out and any changes that you have made.

[denny]

Thanks, Scott!  That is one of my all time favorite recipes.  I use it as the base of my Wee Shroomy (chanterelle mushrooms added) and will be serving it at NHC next year.

[bluesman]

Thanks, Scott!  That is one of my all time favorite recipes.  I use it as the base of my Wee Shroomy (chanterelle mushrooms added) and will be serving it at NHC next year.

I'm looking forward to that one Denny. 

Thanks for posting Scott. 

[denny]

Trying to think of Eugene-influenced beers for next year.  I think I'm gonna brew a tofu pale ale, too.

[gordonstrong]

Trying to think of Eugene-influenced beers for next year.  I think I'm gonna brew a tofu pale ale, too.

You could do a smoked beer using malt smoked over burning bras and draft cards.

[denny]

Trying to think of Eugene-influenced beers for next year.  I think I'm gonna brew a tofu pale ale, too.

You could do a smoked beer using malt smoked over burning bras and draft cards.

I was actually thinking of a different kind of smoke....

[gordonstrong]

Trying to think of Eugene-influenced beers for next year.  I think I'm gonna brew a tofu pale ale, too.

You could do a smoked beer using malt smoked over burning bras and draft cards.

I was actually thinking of a different kind of smoke....

Of course you were... 

[phillamb168]

The clone recipe in BYO is a bit different, not sure if it'd make a huge deal:

OG = 1.075; FG = 1.019; IBU = 35; SRM = 13+; ABV = 7.2%

15 lbs/6.8kg pale malt
0.25 lb/110 g roasted barley 300*L
6 AAU Kent Goldings @ 90 mins = 1.5 oz/42g @ 4.4% α-acids
5 AAU Kent Goldings @ 30 mins = 1.25 oz/35g @ 4% α-acids
Wyeast 1728 @ 2.25qt/2.25L starter
0.75 cups corn sugar for priming

Heat 19 qts water to 163 F / 73 C; crush grains; mash in.
Hold at 152 F / 67 C for 60 minutes.
Put first gallon into heavy pot and boil it hard for 30 minutes, stirring often.
Collect a further 7 gallons of wort and start the boil, which will last about 2 hours.
When you have 6.5 gallons of wort and ±90 min left in the boil, add caramelized wort and first hop addition. Add remaining hops @ 30 mins. Cool to 68 F, aerate & pitch. Primary @ 8-10 days at 65 F, transfer to secondary and condition at 50 F for two weeks. Age in bottle for 8-10 weeks.

[skotrat]

It is only different in the respect that they have changed the hops and made it a 5 gallon recipe.

If they didn't; BYO should have given me a mention in my opinion.

[denny]

It is only different in the respect that they have changed the hops and made it a 5 gallon recipe.

If they didn't; BYO should have given me a mention in my opinion.

I completely agree that you deserved a mention, Scott.  The boil down technique you came up with for that recipe not only makes the beer what it is, but a lot of homebrewers have adopted it for other beers.  So, I'll just say it here....THANK YOU for all you've done!

[skotrat]

always a bridesmaid...

[tygo]

I use the boil down technique for my annual wee heavy and I like it very much.  I picked it up around here somewhere. 

Just cracked one of the 2010 version the other night.  The 2011 vintage is still bulk aging. 

So, thanks for the technique! 

[phillamb168]

As I am a relative newb I had no idea that boil-down was your idea. Cheers! Going to try it sometime soon.

[phillamb168]

Skotrat, I was at an event last night and strangely enough the owner of Traquair, Lady Catherine Maxwell Stewart! Also her French exporter. Here's proof - we're drinking Jacobite ale in this one:



I mentioned to her your method of boiling down a bit of wort to get the coloring and she said "That's a brillant idea! It still won't get you the same results as us because we barrel age, but it's a very neat trick."

And here's a youtube video I took of her explaining the brewery, etc. There's a lot of background talking because only about 20% of the people there spoke English, and at this point people were starting to get fairly well soused.

http://www.youtube.com/watch?v=llUNNvNUxjY

[bluesman]

Wow Phil...what an honor to get to meet Lady Catherine.

Thanks for the link. 

Great stuff.