Scottish 80-/ Brewing Style

[iaintheexbrewer]

This is Caledonian Brewery's 80/- recipe in 1993.
To make 650 Uk Gallons.
3700kg Mild Ale Malt 76.7%
550kg Torrified Wheat 12.0%
200kg Wheat Malt 4.4%
200kg Crystal Malt (150) 4.4%
100kg Amber Malt 2.2%
9kg Black Malt

Mash @64/65* Stand 90 minutes Sparge @72*
33kilos fuggles
26kilos goldings

4kilos fuggles at end of 90 min boil
6kilos goldings

og 1043


Don't ask me how I got this but I assure you its out of the Brewery Foreman's notebook.

I've got a 70/- Recipe from the same source.

[brewerTristan]

This is Caledonian Brewery's 80/- recipe in 1993.
To make 650 Uk Gallons.
3700kg Mild Ale Malt 76.7%
550kg Torrified Wheat 12.0%
200kg Wheat Malt 4.4%
200kg Crystal Malt (150) 4.4%
100kg Amber Malt 2.2%
9kg Black Malt

Mash @64/65* Stand 90 minutes Sparge @72*
33kilos fuggles
26kilos goldings

4kilos fuggles at end of 90 min boil
6kilos goldings

og 1043


Don't ask me how I got this but I assure you its out of the Brewery Foreman's notebook.

I've got a 70/- Recipe from the same source.

Damn! that looks really tasty just by looking at the recipe. Where the heck does one get mild malt though? And what yeast strain would be appropriate?

[brewerTristan]

Just checked out Northern Brewer.com and it seems that Briess makes a mild malt coming in at around 5L. Does anyone know if this would be at all similar to the "historical" mild malt one hears about sometimes?

[Sent From My iPhone]

90 is plenty. I have done it both ways. Go easy on the carmelization. I think it tends to pull the attention away from the M.O., and can also be perceived as diacytl.

For my third attempt, I am going to mash hotter and skip the carmelization altogether. Other attempts have been clean and sessiony, but maybe too dry and a touch to caramel.


Mylo

I sort of disagree. Any beer I brew with Pils gets boiled for 90 minutes and I don't get a lot of carmalization. I make Scottish 70's and 80's with no crystal malts, just MO, a bit or roasted barley and a 120 minute boil.