Beerthoven
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1728 Scottish Ale
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 70
- IBU
- 27
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 21 days, 60-62 degrees
- Secondary Fermentation (# of Days & Temp)
- Optional
- Tasting Notes
- Has a subtle but unmistakable flavor and aroma of pipe tobacco
Muntons Maris Otter, 80%
Crisp brown malt 65L, 8%
Briess crystal 40L, 8%
Simpsons coffee malt 150L, 4%
Mash at 152 for 45 minutes, mash-out at 168 for 15 minutes.
Pilgrim (9.1% AA), 0.78 ounces for 60 minutes
Ferment with Wyeast 1728 Scottish Ale at 60-62 degrees for 3 weeks, then keg.
It's a nice, simple recipe. I would not add any late hops, which I think would obscure the tobacco flavor and aroma.
Crisp brown malt 65L, 8%
Briess crystal 40L, 8%
Simpsons coffee malt 150L, 4%
Mash at 152 for 45 minutes, mash-out at 168 for 15 minutes.
Pilgrim (9.1% AA), 0.78 ounces for 60 minutes
Ferment with Wyeast 1728 Scottish Ale at 60-62 degrees for 3 weeks, then keg.
It's a nice, simple recipe. I would not add any late hops, which I think would obscure the tobacco flavor and aroma.