Crafting something new

[Frisp]

Boys
Im going to have a go at something of my own design.
I Want to try and create something which is akin to a Scottish 60/- ale. It should be low on IBU so Im aiming for around 21. It should be around 3% be dark in colour. and be light on the pallate, its almost like a thin stout. and you should want to drown yourself in it

Here is plan A
MO 65%
Flaked Maize 13%
Torrefied wheat 8%
Caramalt 5%
Black Malt 4.5%
Chocolate malt 4.5%

Fuggles 16IBU 90 mins
Aurora ( super styrian) 5 IBU 15 Mins

Im using the Flaked maize instead of the normal invert sugars associated with this style. This should give me Sugars without flavour.
Im Using Caramalt to try and impart the Caramel flavours that are present in Scots ales.
Im Using Torrefied Wheat for mouthfeel, but is 8% too much?
Black and chocolate to give me the dark colour and some of the coffee flavours I like in a 60/-
In addition Im looking to caremalise the first runnings to enhance the caramel flavours
What do you tink boys

 

[Aleman]

Flaked maize will give you sugars . . . but will add corn flavour as well. . . If you want sugars with no flavour then look at using flaked rice . . . be warned it is a flavour dilutant.

From what I recall of reading about this style it should have a significant malt profile . . . not sure using sugars/ adjuncts to lighten it is 'in style'

Otherwise it looks a nice recipe

 

[Dunfie]

I'm no expert in this style as I have only made one mild type beer before and although perfectly drinkable I felt it was a bit thin.

Anyway, just to add something to the conversation, Wheelers BYOBRAAH has a recipe for Belhaven 60/- that uses Pale Malt (85.9%), Crystal (1.7%), Black (2.1%) and White Sugar (10.3%) - the percentages are the proportion of fermentables. It also has 21 BU so is the same as your own.

 

[Frisp]

I have fiddled with it I have compared the ratio of invert etc to the Belhaven 60/- that is posted in the recipes section. The invert sugar used there was 15% so I have adjusted the recipe Thus

MO 65%
Flaked Maize 5%
Torrefied wheat 4%
Caramalt 13%
Black Malt 6.5%
Chocolate malt 6.5%

Fuggles 16IBU 90 mins
Aurora ( super styrian) 5 IBU 15 Mins

I think its a bit better ballanced, less thinning of the malts, and a reduction of the corn flavours. Any more suggestions.

 

[Frisp]

From what I recall of reading about this style it should have a significant malt profile . . . not sure using sugars/ adjuncts to lighten it is 'in style'

Having been an avid drinker of 60/- beers that I liked in Scotland I can best describe what I want as a thin Murphys stout rather than a really malty beast. Big Kenny is a good pint of Heavy. the maltiness is just about right. 60/- is much darker and slightly more mellow but still has that dark bite that you get from a stout hence the balck and chocolate malts. The big separator from mild in my book is that there is an underlying caramel taste. I never realised that this was what makes Scottish ale distinctive, and now that Rabmaxwell has mentioned it I do agree .

Any recipes that I have seen for 60/- ales have all had an element of sugar/syrup I am taking my use of Flaked Maize from Rabmaxwell who advocates it. I will give this a go and see what happens.

As an ex pat Jock the pursuance of a good pint'o'light will make my life complete along with the Slice sausage, Plain bread, white puddin, red puddin, stovies, bridies and onion pies. I have still to find a source of pizza of the kind suitable for deep frying :)

 

[MEB]

I've done a couple of 'mild's'. The first was a while ago and i have no tasting notes. The second was only a few month's back. I found mine to be a bit watery and without much flavour. But that could well have been the yeast i used and my lack of brewing experience.

I'm inclined to have a go at some Mild's for the summer month's. As a nice evening session beer.
Good luck F. Hope it turns out well. :thumb:

 

[Frisp]

Ok
Im fairly happy with the recipe. But what about the yeast. I think I can get 46L out of this as its only a 6 Kg Grainbill and with Batch sparging I stand a cchance with my current kit.
So Im going to split it into two for a taste comparison.
I have Sa04 Windsor and Nottingham to hand. Which two will give the biggest difference in tastes. and which one would suit this style of beer best

 

[Rabmaxwell]

Hello Frisp i have put your recipe into Promash the colour is as black as coal.Normally when i drink a pint of 60 shilling it's dark with a red tinge you can see into your pint a bit.When i put in 2.5 % black malt & 2.5 Chocolate Malt & add a little for kettle carmelisation it looks about right.As for caramalt 13 % might be a little high 6 - 8 % should be good it adds more sweetness than other crystal malts i have used.

 

[Frisp]

thanks rab
I will adjust it romorrow

 

[Rabmaxwell]

You have me interested in doing a 60 shilling now going to try this

Going to give it a 2 hour boil plus caramelise about 4 gallons plus ferment with a mix of safale 04 & US 05. The plan is that the caramelisation / melanoidin /caramalt & safale 04 will make it pretty malty & cloying.The black malt & US 05 would give a dry edge to the finnish.Lastly thinking about adding a dry hop addition to each cornies with 5g of pellets for at least a little hop flavour /aroma

 

[Rabmaxwell]

Hello Frisp drinking this beer already very nice but didn't turn out dark enough for 60 shilling.It tast's very similar to McEwans Export. With a few more hops & gravity points a little more caramalt it will be McEwans Export.The secret to scottish ales is use soft water caramelise the first running's + 150 mins for main boil. Next trial 60 shilling again with a few changes.

 

[Frisp]

Good shout Rab. Sounds like a winner there :thumb: