Zephyr259
Landlord.
Hi all, I've got a packman Wyeast 1728 Scottish yeast which needs to get going as it's packaging date was 10th Nov 2016. I was going to make a traditional Scottish ale, either 60/- or 80/- but I've just been drinking a stout and my southern brown ale is about to be ready so I'm in the mood for a lighter beer and was thinking that omitting the black malt from a Scottish ale recipe would result in a blonde ale but with Scottish sensibilities.
4kg Maris otter pale
200g crystal
200g Munich
Mash at 68-70C for a good dextrin heavy wort should give OG of 1.050 and ferment down to 1.015 - 1.017 giving a 4 - 4.5% beer with a good body.
Hops would be east Kent goldings or brewer's gold to give 25 IBU all in at the start of the boil.
It's very close to the style number for a blonde ale but would be lacking the hop flavour and aroma, what do people think about the hops, should I keep to the Scottish style and omit all flavour and aroma additions or go more blonde and add some extra late hops?
Thanks
4kg Maris otter pale
200g crystal
200g Munich
Mash at 68-70C for a good dextrin heavy wort should give OG of 1.050 and ferment down to 1.015 - 1.017 giving a 4 - 4.5% beer with a good body.
Hops would be east Kent goldings or brewer's gold to give 25 IBU all in at the start of the boil.
It's very close to the style number for a blonde ale but would be lacking the hop flavour and aroma, what do people think about the hops, should I keep to the Scottish style and omit all flavour and aroma additions or go more blonde and add some extra late hops?
Thanks