Hi guys, new member here.
First of all, thanks very much to skotrat for the suggested recipe. I am currently brewing this, actually as I'm a big fan of Traquair House Ale. In my opinion it is the benchmark for the style. It seems that many brewers are complicating the style when it possibly doesn't need to be.
I visited the brewery yesterday and was given a tour, so was able to ask quite a few questions. The main points I picked up, from what I can remember, are as follows:
The original oak fermenters are around three hundred years old, and are very small. I would argue that these undoubtedly have an effect on the final flavour as they do not appear to be lined. This could be tricky to replicate!
The boil is around two hours. Hops are East Kent Goldings and appear to be added at the start of the boil, and ten minutes before flame-out.
The yeast is Nottingham. Not Edinburgh!
Strike water is 165f or 74c.
Fermentation starts at 65f (18c) and not allowed to exceed 70f (21c) as the fermentation takes off.
Starting gravity 1072, terminating at 1018.
I strongly recommend anyone visiting Scotland to go to the historic Traquair House. It's a great day out, and not far from Edinburgh.
Here's a photo of the brewery. Note the krausen!