80 Bob all grain

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Re: 80 Bob all grain

Postby AFewTooMany » Sun Jan 15, 2017 08:29

Don't worry too much about style. If you caramelise the wort you'll still get a really tasty beer. I believe (correct me if wrong anyone) that historically the equipment in Scottish brewery's was a bit rudimentary, and instead of secondary heating in the boiler they had direct heating which meant that even though they weren't meaning to, all beers made had a certain level of caramelisation. I find that there are few residual sugars left over due to the low OG so go easy on the hops. And definitely mash at 69-71 degrees. Also the Scottish ale yeast is worth a try if you've got the coin.

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Re: 80 Bob all grain

Postby robwalker » Sun Jan 15, 2017 11:03

That's what I've read too, back when coppers truly were copper and not the stainless/electric/steam you tend to find in breweries now. In reality when these styles were developed most Scottish beer was more or less the same as English beer but primarily controlled by importing costs in Scotland (hence the numerations in Scottish beer). There's entire books on the subject mind.

I also wouldn't take BJCP as gospel, it's a bit of a mess at the best of times, this is the body that added "black ipa" to their guidelines whereas anyone sensible knows that they should have gone for American Black Ale or Cascadian Dark Ale (opens can of worms).
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Re: 80 Bob all grain

Postby Kev888 » Sun Jan 15, 2017 12:15

I see the BJCP guides have changed a bit too, in fact the more recent ones don't mention 80 shilling/bob specifically by name. However the 2008 guide did and whilst they consider that "Malt is the primary flavor" they also say it is accompanied by "low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component". Perhaps next time I make this, I'll try a longer boil to see if it adds anything nice (maybe try a slight under-pitching too).

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Re: 80 Bob all grain

Postby HTH1975 » Sun Jan 15, 2017 17:41

Due to various family commitments, I didn't end up brewing today - rescheduled for next weekend.

Probably just as well since the Wyeast Scottish Ale yeast starter isn't doing so well. I'm having to constantly bump up the temperature to 20C to get it doing anything. Bit of a pisser as I specifically bought this yeast as Wyeast stated it would ferment down to 12C.

I'm gonna take gravity later on and if it's hit FG, gonna build it up again - might need a 2-3 step starter for lower temperatures.

Anyone got experience with this yeast?

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%).
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Re: 80 Bob all grain

Postby HTH1975 » Sun Jan 15, 2017 19:34

Well, I've read up on this yeast and some people report lots of krausen, then other times almost no krausen when they've used it other times. Sounds like you can't judge this one by krausen forming.

On that note, I've taken gravity of my starter at 1.008 after starting at 1.038 - that's 78% attenuation and 3.9% ABV. Attenuation on this yeast is listed as between 68-71%, so this has chewed down much further than anticipated from Thursday night (3 days).

Gonna step it up again, plus just to keep it actively fermenting, then I'll have plenty of yeast to pitch next weekend. Hopefully this will help it along at lower temperatures as I don't really have the facility to heat a 25L FV. I've used the bath in a pinch, but that's not practical when people need to take showers/baths.

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%).
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Re: 80 Bob all grain

Postby HTH1975 » Mon Jan 16, 2017 00:46

I've decanted the old wort and put in another 2L of 1.038 gravity wort the keep the hungry yeast happy.

This time it's went off quick, within 2-3 hours, and the airlock is burping away nicely. Decent krausen, but nothing like I'm used to with Wyeast Ringwood or Yorkshire Ale.

Fermenting at 18C, so fingers crossed this time. Planning on fermenting the main batch of beer at around 15C to keep it clean and ester-free. Looking forward to this one.

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%).
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Re: 80 Bob all grain

Postby HTH1975 » Mon Jan 16, 2017 20:05

Had to rouse the yeast tonight to get it going - it's a finicky yeast this one. Better be worth the trouble, ha ha.

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%).
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