80 Bob all grain

Want someone to critique one of your recipes? post it here. Want a recipe for a particular style, ask here.

80 Bob all grain

Postby blinky » Fri Aug 12, 2016 17:59

http://www.brewersfriend.com/homebrew/r ... -80-bob-ag

Going to make the above tomorrow, just wondering about the 15 min hop addition, I want a bit of the fugues to come through but an very conscious that a Scottish 80 shilling is not an overly hopy beer, is 10g too little or too much or OK? It's for a 19l batch.....

Cheers
User avatar
blinky
Brewer
 
Posts: 521
Joined: Thu Nov 06, 2014 09:49

Re: 80 Bob all grain

Postby robwalker » Fri Aug 12, 2016 19:07

Can't see the recipe but it will just add a little complexity at that amount.
User avatar
robwalker
Brewer
 
Posts: 3420
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: 80 Bob all grain

Postby blinky » Fri Aug 12, 2016 19:21

So maybe go a teeny bit more then?
Here is the recipe......

HOME BREW RECIPE:
Title: Bobs 80 bob AG

Brew Method: All Grain
Style Name: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.034
Efficiency: 68% (brew house)


STATS:
Original Gravity: 1.041
Final Gravity: 1.010
ABV (standard): 4.01%
IBU (tinseth): 22.34
SRM (morey): 9.32

FERMENTABLES:
3 kg - United Kingdom - Pale 2-Row (82.2%)
0.05 kg - United Kingdom - Amber (1.4%)
0.35 kg - United Kingdom - Crystal 45L (9.6%)
0.1 kg - United Kingdom - Dark Crystal 80L (2.7%)
0.15 kg - United Kingdom - Wheat (4.1%)

HOPS:
25 g - East Kent Goldings, Type: Leaf/Whole, AA: 5.46, Use: Boil for 60 min, IBU: 19.2
10 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 15 min, IBU: 3.14

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
User avatar
blinky
Brewer
 
Posts: 521
Joined: Thu Nov 06, 2014 09:49

Re: 80 Bob all grain

Postby robwalker » Fri Aug 12, 2016 19:32

Looks about right to me. Definitely a malt focused style and really bloody good in the autumn, I add oak chips to mine!
User avatar
robwalker
Brewer
 
Posts: 3420
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: 80 Bob all grain

Postby HTH1975 » Fri Aug 12, 2016 20:05

Just for comparison, the 60, 70 and 80 Shilling recipes I have here all use just a single hop addition at the start of the boil - no aroma hops. 11.5, 15 and 16.5 IBUs respectively. Fuggles or EKG.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby blinky » Fri Aug 12, 2016 20:09

16.5 IBU's - was aiming for mid 20's as thats what McEwans 80 is.....
User avatar
blinky
Brewer
 
Posts: 521
Joined: Thu Nov 06, 2014 09:49

Re: 80 Bob all grain

Postby HTH1975 » Fri Aug 12, 2016 20:14

You'll probably want some Munich in there too rather than Amber - again, according to the recipes I have here. Amber gives more biscuit flavours while Munich gives more malt flavour (which you'll want with an 80 shilling style).

You could try a decoction mash too, in order to caramelise part of the wort - I believe this is common for this style.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby HTH1975 » Fri Aug 12, 2016 20:15

blinky wrote:16.5 IBU's - was aiming for mid 20's as thats what McEwans 80 is.....


That's a nice beer, not bad if it turns out like that beer. It's quite a dark beer as I recall.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby rlemkin » Fri Aug 12, 2016 20:35

Amber can be a bit roasty/coffee-ish as well.
User avatar
rlemkin
Brewer
 
Posts: 783
Joined: Wed Jul 23, 2014 11:49
Location: Edinburgh.

Re: 80 Bob all grain

Postby graysalchemy » Fri Aug 12, 2016 20:43

I used about 97% pale and 3% roasted barley and take the first running probably 4 pints in a 23l batch and reduce on the hob to about a pint. That will give you loads of flavour and is what they do sith the Traquair house ale.

Image
User avatar
graysalchemy
Moderator
 
Posts: 5646
Joined: Sat Apr 05, 2014 10:47
Location: Purgatory

Re: 80 Bob all grain

Postby robwalker » Fri Aug 12, 2016 21:35

rlemkin wrote:Amber can be a bit roasty/coffee-ish as well.


yea, sandy i think. i must admit i'm keen on just brewing this style with a shitload of malty malts - munich, maris otter, crystal etc.
User avatar
robwalker
Brewer
 
Posts: 3420
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: 80 Bob all grain

Postby Kev888 » Fri Aug 12, 2016 21:50

It'll be interesting to see how you go on with the yeast. IMO 80 shilling should be relatively clean wrt yeast flavour and uS-04 can do that if fermented cool, but it can also attenuate quite well. 70% or so would be better, your anticipated 75% acceptable, but if it gets away.. the danger with a malt-forward beer is that it'll be bland if it over-attenuates. Perhaps the extra munich would help.

Kev
User avatar
Kev888
Brewer
 
Posts: 283
Joined: Wed Jul 30, 2014 15:32
Location: UK

Re: 80 Bob all grain

Postby blinky » Fri Aug 12, 2016 22:45

Will try and mash around 68/69 then to limit the yeast in its attenuation.....
User avatar
blinky
Brewer
 
Posts: 521
Joined: Thu Nov 06, 2014 09:49

Re: 80 Bob all grain

Postby graysalchemy » Sat Aug 13, 2016 14:09

I used the whitelabs Edinburgh ale yeast. Very nice. It actually adds a lot of flavour which is what you would expect from a Scottish ale.

Image
User avatar
graysalchemy
Moderator
 
Posts: 5646
Joined: Sat Apr 05, 2014 10:47
Location: Purgatory

Re: 80 Bob all grain

Postby blinky » Sat Aug 13, 2016 14:14

Was going to but as usual they never had any of it! Just brewed it now, gravity after boil is 1041. I also took a litre of first runnings and caramelised them, came out like toffee but not sure it's enough to make a difference to the flavour?
User avatar
blinky
Brewer
 
Posts: 521
Joined: Thu Nov 06, 2014 09:49

Re: 80 Bob all grain

Postby graysalchemy » Sat Aug 13, 2016 14:20

You probably needed a bit more and reduce it right down. It will be like toffee. That combined with the Edinburgh yeast does give that 80 shilling macewans taste IMHO.

Image
User avatar
graysalchemy
Moderator
 
Posts: 5646
Joined: Sat Apr 05, 2014 10:47
Location: Purgatory

Re: 80 Bob all grain

Postby HTH1975 » Sun Aug 14, 2016 11:38

graysalchemy wrote:I used about 97% pale and 3% roasted barley and take the first running probably 4 pints in a 23l batch and reduce on the hob to about a pint. That will give you loads of flavour and is what they do sith the Traquair house ale.


This is what I was talking about doing, but the above explanation is better. Not sure how this compares to just adding some Munich or Meladonin for that 'malty' flavour.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby graysalchemy » Sun Aug 14, 2016 12:23

It's not a malty flavour it's a caramel flavour you get its quite distinct but you also get some of the flavours from the Edinburgh yeast as well.

Image
User avatar
graysalchemy
Moderator
 
Posts: 5646
Joined: Sat Apr 05, 2014 10:47
Location: Purgatory

Re: 80 Bob all grain

Postby HTH1975 » Sun Aug 14, 2016 17:54

graysalchemy wrote:It's not a malty flavour it's a caramel flavour you get its quite distinct but you also get some of the flavours from the Edinburgh yeast as well.


I'm gonna have to try this out - I do like McEeans Export from time to time.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby graysalchemy » Sun Aug 14, 2016 19:14

My recipe for Traquair house should be on here somewhere that was a really nice brew.

Image
User avatar
graysalchemy
Moderator
 
Posts: 5646
Joined: Sat Apr 05, 2014 10:47
Location: Purgatory

Re: 80 Bob all grain

Postby HTH1975 » Wed Jan 11, 2017 19:34

Just revisiting this thread as some good info, and I'm planning on a 70 Shilling brew this weekend.

3.5kg pale malt (propino)
450g caramunich II
65g chocolate malt
65g carafa special I

Wyeast Scottish Ale yeast
18C ferment

OG 1.042
FG 1.012
SRM 29
IBU 20

Now here's the odd bit - mash at 70C. The Gregg Hughes book has all the Scottish Ales mashed at 70C and I've also read that this is traditional for Scottish breweries.

The style guides I've read also say that kettle caramelising is not to style. This seems odd as there is definitely some caramel favours to this style imo. Maybe this traditionally came from brewers caramel, which I believe is pretty much invert sugar.

Just looking for comments on the recipe and this planned brew. Not a lot of IBUs, so I don't want to end up with a pint of overly-sweet beer.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby HTH1975 » Fri Jan 13, 2017 01:13

anyone?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: 80 Bob all grain

Postby jkp » Sat Jan 14, 2017 01:46

Indeed the BJCP 2015 guidelines say...

Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character.

User avatar
jkp
Brewer
 
Posts: 1028
Joined: Sun Apr 06, 2014 14:34
Location: China

Re: 80 Bob all grain

Postby Kev888 » Sat Jan 14, 2017 13:40

I suppose the malts and residual sugars from high-ish FGs may appear to give a slightly caramel-like result, although I have to say that to my own perception it seems more malty. Perhaps this is related to the yeast; I see for e.g. that graysalchemy puts more weight on the yeast character, whereas I tend towards a cool-ish ferment for a fairly clean (mostly malty) result, which could explain some differences.

Kev
User avatar
Kev888
Brewer
 
Posts: 283
Joined: Wed Jul 30, 2014 15:32
Location: UK

Re: 80 Bob all grain

Postby HTH1975 » Sat Jan 14, 2017 14:37

Kev888 wrote:I suppose the malts and residual sugars from high-ish FGs may appear to give a slightly caramel-like result, although I have to say that to my own perception it seems more malty. Perhaps this is related to the yeast; I see for e.g. that graysalchemy puts more weight on the yeast character, whereas I tend towards a cool-ish ferment for a fairly clean (mostly malty) result, which could explain some differences.


My intended approach is more along your lines - i.e. a clean yeast fermented cool. The Wyeast Scottish Ale yeast seems a no-brainier for this style, but also because it will ferment right down to 12C - since my kitchen averages 15-18C at the minute, that seems like a perfect yeast and style to brew right now.

I've decided to go a bit heavier on the IBUs than some other recipes as I'm conscious of an overly-sweet finish. Only 20 IBUs mind, but average for these beers seems to be 13-16 IBUs. Even 25 IBUs shouldn't be imbalanced for a 3.8% bitter with a predominately malt-forward balance.

I suppose we will find out in a few weeks.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
User avatar
HTH1975
Brewer
 
Posts: 1234
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Next

Who is online

Users browsing this forum: No registered users and 1 guest