Tag Archives: Scottish

Northfarthing 70/- (Scottish Ale)

Scottish Ale 5.20.13

I really love a good Scottish Ale. The best examples have a distinct clean malt profile with some residual sweetness. The 60/-, 70/- and 80/- (for some historical information click here) are all fairly sessionable and light. They can be tricky to brew right because the OG is quite low, yet you don’t want them to finish dry or sweet – they need balance.

I’ve brewed Jamil’s Scottish Ales before and his recipe is very solid. For this batch I decided I wanted to start with the recipe for my Robert the Bruce clone attempt, but I didn’t want it to be quite as big or sweet so I scaled back the specialty grains a bit and also used California Ale (WLP001) yeast instead of English Ale (WLP002) – mainly because I needed to build up some 001, but also to clean up the flavor profile a bit. I also swapped the 2 Row for Marris Otter as I thought some MO nuttiness would complement the recipe nicely.

Northfarthing 70/-

2.5 finished gallons (3.5 gallon batch size – .75 left in kettle, .25 left in fermenter)

Brewed 4/20

Kegged 5/5

90 min boil

Mash @ 158*

1.038 OG

1.016 FG

86% Warminster Floor Malted Marris Otter (4.5L)

4% Weyermann Caramunich I

4% Weyermann Melanoiden Malt

2% Briess Crystal 10L

2% Simpson’s Medium Crystal

1% Fawcett Pale Chocolate Malt

.5% Simpson’s Black Malt

.5% Simpson’s Roasted Barley

90 Min Centennial to 19 IBU

Fermented at 62* F.

Tasting Notes:

Aroma: Nutty, caramelly, cleanly MALTY, light roast. Malt sweetness is an accurate descriptor. No hop aroma, no esters, no diacetyl. Definitely would consider this to have a complex malt aroma. No alcohol. Slightly grainy as it warms – especially in the finish.

Appearance: Deep amber, some ruby. Brilliantly clear, offwhite head with good retention.

Flavor: Clean malt flavors with some malty sweetness hits you up front followed by caramel, toffee and nuttiness. Very faint roast, but mostly clean malt dominates. Again, complex malt flavors. Hop bitterness supports, but is in the background. Finishes moderately dry with some sweetness.

Mouthfeel: Medium body, low to moderately low carbonation. You can feel some dextrins on your palate.

Overall Impression: Very clean, very balanced. Tastes like a Scottish ale for sure, would be improved if finishing gravity was slightly lower – maybe 1.014, but I think this would compete well as is especially as it continues to improve from cold conditioning.

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In Search of Gold……Medals

As happens several times throughout the year there are several competitions coming up within weeks of each other in the area that allow drop offs at Northern Brewer – meaning no hassle with shipping. Whenever this happens I try to brew up a few beers to enter in each – which I’ve made mention of in some recent posts. I also had some bottles left of other beers brewed last year that I decided to enter. I was really hoping to volunteer at the Mashout, but couldn’t get out of work Friday and Saturday (during judging) so hopefully I’ll have that chance later this year as I’ve never helped out with a competition.

 

Bagshot Pale

Bagshot Pale

American Pale Ale – Bagshot Pale – this is the second iteration of the recipe, see the post for more info there. The first iteration got 1st, 1st, 3rd in the three competitions I entered it in. I’m really happy with the changes made in this version – the hop flavor is amazing. I’m planning to enter this recipe in NHC, which may or may not change depending on scores/feedback from the upcoming competitions. This is entered in Upper Mississippi Mashout 1/26, The Great Northern Brew-Ha-Ha! 2/9 and MMXIII Midwinter Home Brew Competition 2/15.

 

Hamfast the Gaffer

Hamfast the Gaffer

Imperial IPA – Hamfast the Gaffer – once again, this is the second iteration of a Pliny clone – lots of info in that post. Also, once again, I’m really happy with how this turned out in it’s second iteration. I probably wont rebrew this to enter it in NHC, but I will brew it at some point again this year probably whenever the next group of competitions around here are together (probably late summer/early fall). Upper Mississippi Mashout 1/26, The Great Northern Brew-Ha-Ha! 2/9 and MMXIII Midwinter Home Brew Competition 2/15.

 

Crickhollow Mild

Crickhollow Mild

English MildCrickhollow Mild – this is my third attempt at a Mild – I go into great (probably too much) detail about the recipe in the post, but in this case I’m not thrilled with what the amber malt brought in – almost an astringent-like flavor that is a bit strong at this point. I’ve read that the flavor can/will fade over time, but I’m not sure how patient I’ll be with it. I figured I’d enter it anyway and see if the judges like it better than I do or if they think the astringent flavor is a process issue or something. This is entered in Upper Mississippi Mashout 1/26.

 

MacAulish

MacAulish

Scottish 70/- MacAulish – I brewed this back in August and it has been at about 35* F since early September – for whatever reason this beer really improves with extended cold storage. This got a silver medal in Hoppy Halloween scoring 36.5. This is Jamil’s recipe with Simpson’s Caramalt/Extra Dark Crystal (as opposed to American crystal) and Northdown for bittering. This is entered in Upper Mississippi Mashout 1/26.

 

Oatmeal Stout w/ Espresso shot

Oatmeal Stout w/ Espresso shot

Oatmeal Stout – Ivy Bush Oat Stout – This was brewed in early October and turned out fairly good. This is essentially Jamil’s recipe with a few tweaks (UK crystals, toasted the oats, etc) – see recipe in the post (which is in the Oatmeal Stout Chili post) for more info. The only glaring issue with this beer is the head retention is fairly poor (unlike when you add a shot of espresso as in the pic) – I know that will count against the score as it’s mentioned in the style guidelines (“Thick, creamy, persistent tan- to brown-colored head.”), but I wanted to get some feedback anyway since I haven’t entered a stout in a competition yet. This is entered in The Great Northern Brew-Ha-Ha! 2/9.

 

Janet's Brown Ale

Janet’s Brown Ale

American Brown Ale – Janet’s Brown Ale – brewday post here and tasting notes here. I happened to have exactly 2 bottles left of this after giving some away and decided to enter them instead of drink them. Last time I had one of these (1-2 weeks ago) it tasted excellent so I’m hoping it’ll hold up for another month until the competition. They’ll be picking one Brown Ale (English or American) to be ramped up and brewed at the Milwaukee Ale House sometime this year so I figured it was worth a shot, just wish this was fresher (brewed 10/27/12). This is entered in MMXIII Midwinter Home Brew Competition 2/15.

 

I’ll get a post up at some point after each or all of the competitions. For past results see competition results page.

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Baked Ham – Scottish Ale Glaze

sliced

There is a lot of room for variation in this recipe (boneless/bone in ham, glaze thickness, cooking method, glaze ingredients, beer style, etc), but I really liked how it turned out. You could use a variety of beers for this, but I really like the flavor the Scottish Ale contributes. It really is the perfect style for a ham glaze in my opinion. This will result in a fairly sweet, very flavorful glaze. Even my wife, who isn’t much of a fan of baked ham, loves it.

8 lbs Boneless Fully Cooked Ham

1 bottle Scottish 70/- (Jamil’s recipe from Brewing Classic Styles)

1 cup Brown Sugar

1 cup Honey

ingredients

Score the ham (cut diamond pattern about 1/2″ deep all over surface of ham):

scored

Place ham in roasting pan and bake for half of total cook time.

Mix the glaze ingredients in a saute pan:

mix

Reduce to taste (I only reduced about 10 minutes on very low heat, I wanted this to be a fairly thin glaze):

stir

Remove ham from oven:

baked

Pour glaze covering ham entirely:

poured

Bake ham for remaining time basting occasionally.  Remove from oven and let rest before slicing:

done

Serve with preferred sides and refrigerate the rest. Pour glaze into container – I like to take the slices that have been soaking in the glaze at the bottom when eating leftovers.

plate

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