Beer Forum

Any suggestions for brewing an authentic Scottish 80-/?

In Jamil's book he recommends to take a gallon of the wort and boil it down to promote caramelization.

Any suggestions? If I don't boil down that one gallon will I not have a good tasting beer?

I will be using WLP028 (Edinborough Yeast).

wear a skirt, at least it is not pants

Thanks...I guess

I used to live in Chandler! Are the temps under 100F yet?

Barely man, it was in the 90's the other day, might have set a record. It got cool by the end of October but has been a little warm lately.

Don't bother boiling down a gallon. JZ is a perfectionist, Kettle caramelization will be fine. The Scottish beer is my house speciality, who knew seeing as I am Scottish. Order a kit from whom ever, B3, NB or WB. If you all grain add 5 lbs of 3 row or 3 lbs of DME. They never seem to get enough malt in the recipe. This is a big beer, use a starter, or do what I do: Get WLP001 and WLP007 and pitch both. The 001 will start early and the 007 will finish it. It's a big beer, it will need to sit for at least a month. Do not add peat smoked malt, it doesn't belong. Good luck.

When you say just "do kettle caramelization" does that mean do a boil longer than 60 minutes?

larry78cj7 wrote:Don't bother boiling down a gallon. JZ is a perfectionist, Kettle caramelization will be fine. The Scottish beer is my house speciality, who knew seeing as I am Scottish. Order a kit from whom ever, B3, NB or WB. If you all grain add 5 lbs of 3 row or 3 lbs of DME. They never seem to get enough malt in the recipe. This is a big beer, use a starter, or do what I do: Get WLP001 and WLP007 and pitch both. The 001 will start early and the 007 will finish it. It's a big beer, it will need to sit for at least a month. Do not add peat smoked malt, it doesn't belong. Good luck.

Scottish 80/-, big beer? Really? Am I missing something? Note, this thread is about Scottish 80/-, not wee heavy/Strong Scotch. I'm not a BJCP judge or anything, but this is the stats from the BJCP site for a Scottish 80/-:
Vital Statistics:
OG: 1.040 – 1.054
FG: 1.010 – 1.016
ABV: 3.9 – 5.0%
IBUs: 15 – 30
SRM: 9 – 17
But I do agree, kettle caramelization will probably be fine. Here's a suggestion: I added 3oz. of Breiss cherrywood smoked malt to my Scottish 80/- recently, and it added a real nice subtle touch of something just a little different. It's really subtle, but it makes you want to drink more to try to find the flavor again and again and again...

Yeah, certainly not a big beer for around here but it is a solid drinker with plenty of alcohol for me.

The only thing I can add to what is already written is keep your mash temperature up. I don't have BCS in front of me for the exact number. I brewed a batch straight out of BCS and I mashed too low @150-152 and the beer, while good, came out a little thin for style. The next time I kept it up at 154-156 and it was fuller bodied and I think it was better.

I also used the WLP028 Edinburgh Yeast and would use that again. I have gotten tired of the ultra clean 001 yeast. I pretty much use anything but 001. I want the regional yeast character in my beer. I have a BCS Scottish 70 on tap right now and I used the Platinum Strain - WLP037 Yorkshire Square Ale Yeast. I'm very happy with the flavor of that yeast also.