Prepare for Brewing

• Clean and Prepare Brewing Equipment
• Total Water Needed: 36,33 l
• Mash Water Acid:

Mash or Steep Grains

Mash Ingredients

Amt	Name	Type	#	%/IBU
5,500 kg	Maris Otter Malt (2 Row) UK (5,9 EBC)	Grain	1	91,4 %
0,280 kg	Caramel/Crystal Malt -120L (236,4 EBC)	Grain	2	4,7 %
0,180 kg	Biscuit malt (Castle Malting) (60,0 EBC)	Grain	3	3,0 %
0,060 kg	Roasted Barley (591,0 EBC)	Grain	4	1,0 %

Mash Steps

Name	Description	Step Temperature	Step Time
Protein Rest	Add 23,00 l of water at 63,8 C	60,0 C	20 min
Saccharification	Heat to 66,0 C over 15 min	66,0 C	30 min
Mash Out	Heat to 70,0 C over 10 min	70,0 C	30 min

• Sparge Water Acid:
• Fly sparge with 13,33 l water at 75,6 C
• Add water to achieve boil volume of 30,30 l
• Estimated pre-boil gravity is 1,046 SG

Boil Ingredients

Amt	Name	Type	#	%/IBU
30 g	Fuggles [4,50 %] - Boil 120,0 min	Hop	5	14,2 IBUs
20 g	Fuggles [4,50 %] - Boil 60,0 min	Hop	6	8,6 IBUs
24,09 g	Coriander Seed (Boil 5,0 mins)	Spice	7	-

• Estimated Post Boil Vol: 26,04 l and Est Post Boil Gravity: 1,055 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 20,00 l

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt	Name	Type	#	%/IBU
1,0 pkg	Windsor Yeast (Lallemand #-) [23,66 ml]	Yeast	8	-

• Measure Actual Original Gravity _______     (Target: 1,055 SG)
• Measure Actual Batch Volume _______     (Target: 20,00 l)
• Add water if needed to achieve final volume of 20,00 l

Fermentation

• 18 Sep 2016 - Primary Fermentation (5,00 days at 20,0 C ending at 20,0 C)
• 23 Sep 2016 - Secondary Fermentation (14,00 days at 20,0 C ending at 20,0 C)
• 07 Oct 2016 - Tertiary Fermentation (14,00 days at 5,6 C ending at 5,6 C)

Dry Hop and Bottle/Keg

• Measure Final Gravity: _________  (Estimate: 1,012 SG)
• Date Bottled/Kegged: 21 Oct 2016 - Carbonation: Bottle with 111,76 g Corn Sugar
• Age beer for 60,00 days at 20,0 C
• 20 Dec 2016 - Drink and enjoy!

Notes

Efter mashing tages omkring 4 liter fra. Koges ned til knap 2 liter


ABV: 8.0% - OG: 1.075 - IBU: 23

http://www.homebrewtalk.com/showthread.php?t=335799

Research on this beer showed that the ingredients and percentages are fairly well known based on information from the Traquair House brewery. I was not sure about how much spice should be added and whether one batch or two so I erred on the low side. Can always add more later.

17 1/4 lbs Maris Otter 7824,5 gram
10 oz 120 Crystal 283 gram
6 oz Victory Malt - this is my addition, not what is reported by the brewery 170 gram
2 oz Roast Barley 57 gram

2 oz Fuggles 70 gram
3/4 oz crushed Coriander seed 28,3 gram
2 packages Windsor yeast

Mashed at 60 grader for 20 minutes, 66 grader for 30 and 70 grader for 30. First runnings (about 3,8 liter) were caramelized by cooking down on the stove. I took the initial volume down to just under 1/2.

FWH with 2/3 of an ounce of Fuggles. Added the rest when the hot break was achieved.

A very full rolling boil for close to 2 hours until I was down to 22,8 liter. Coriander was added for the last 5 minutes. Cooled and put into a carboy, added 2 packages of Windsor. Later that evening I divided this into 2 carboys as the ferment was so vigorous it was about to pop the airlock.


Primary and secondary roughly 20 grader. I have tasted this from secondary and the FWH comes through very nicely. Not enough coriander to be true to the original though. I may try 'dry hopping' it with another 1/2 - 1 oz of crushed seeds.

Jacobite is not a bitter beer and I think with the drying out that aging brings this will be on the money. Right now it borders on slightly sweet so adjust your own hopping accordingly. I'm fine with waiting a couple months.

Even without these minor adjustments this is already a great beer.

I lagered this at 5,6 grader for 2 weeks and tasted it several times over that period. There is a very pleasant licorice taste to it that comes from the corinader blending with the great malt flavour. The keg is now sitting at room temperature 20 grader where I'm planning to leave it for at least 2 months. This is a fantastic beer! Everyone who has tried it so far wants more. With 2 more months age on it I'm pretty sure the spicing will be perfect along with the great malt it already has. At that point we'll have a side by side tasting and see how close it is. Whether it is the perfect clone or not this is a great enjoyable Scotch Ale.



----


https://www.brewtoad.com/recipes/traquair-jacobite-ale-clone


Fermentables
Amount
Fermentable
Maltster
Use
PPG
Color
13.0 lb
Golden Promise
Simpson's
Mash
37
2 °L
0.5 lb
Crystal 120
Great Western
Mash
32
120 °L
0.13 lb
Roast Barley
Bairds
Mash
30
550 °L
Hops
Amount
Hop
Time
Use
Form
AA
1.3 oz
Kent Golding (UK)
60 min
Boil
Pellet
4.8%
0.5 oz
Kent Golding (UK)
20 min
Boil
Pellet
4.8%
Yeasts
Name
Lab/Product
Attenuation
Edinburgh Scottish Ale Yeast
White Labs WLP028
80.0%
Extras
Amount
Name
Time
Use
2.0 oz
Coriander Seed
10.0 min
Boil
Mash steps
Step
Heat Source
Target Temp
Time
Saccharification Rest
Direct Heat
150.0 °F
60 min