092 Skotsk Jacobite



Facts

Øltype Scottish Ale Forventet Alc. 5,7 % Brygdato 08 Jan 2017
Volume 19,00 l Målt Alc. 4,7 % Tappedato 10 Feb 2017
Bitterhed 28,6 IBUs Farve 26,4 EBC Pris kr.201,07
Medbryggere Udstyr Braumeister Effektivitet 62,00 %


Malt (samlet vægt: 6,020 kg)

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 %


Mæskning (samlet mængde vand til mæskning og sparging: 36,33 l)

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


Sparging

Fly sparge with 13,33 l water at 75,6 C
Tilsæt vand, så den samlede mængde er 30,30 l
Forventet pre-boil gravity: 1,046 SG

Urt Kogning (samlet kogetid: 120 min.)

Boil Ingredients
Amt Name Type # %/IBU
5 g Columbus (Tomahawk) [16,70 %] - Boil 120,0 min Hop 5 8,7 IBUs
10 g Columbus (Tomahawk) [16,70 %] - Boil 20,0 min Hop 6 9,7 IBUs
10 g Amarillo [8,40 %] - Boil 10,0 min Hop 7 2,9 IBUs
10 g Columbus (Tomahawk) [16,70 %] - Boil 10,0 min Hop 8 5,8 IBUs
10 g Amarillo [8,40 %] - Boil 5,0 min Hop 9 1,6 IBUs
24,09 g Coriander Seed (Boil 5,0 mins) Spice 10 -
10 g Amarillo [8,40 %] - Boil 0,0 min Hop 11 0,0 IBUs

Tilsæt evt. vand, så den samlede mængde bliver 20,00 l

Gæring

Fermentation Ingredients
Amt Name Type # %/IBU
1,0 pkg Windsor Yeast (Lallemand #-) [23,66 ml] Yeast 12 -

Gravity

Forventet OG 1,055 SG Forventet FG 1,012 SG
Målt OG 1,046 SG Målt FG 1,010 SG


08 Jan 2017 - Første gæring (5,00 dage ved 20,0 C)
13 Jan 2017 - Anden gæring (14,00 dage ved 20,0 C)
27 Jan 2017 - Evt. Tredje gæring (14,00 dage ved 5,6 C)
10 Feb 2017 - Øllet eftergæres (Bottle with 101,69 g Table Sugar) på flaske (60,00 dage ved 20,0 C)
11 Apr 2017 - Drik og nyd!

Noter

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




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