This is a scotch ale and is our third test beer as a candidate for barrel aging. The recipe comes from CloneBrews.

Sorry, no picture!

Results

Overview

• Starting gravity (actual)
  • 1.092
• Starting gravity (expected)
  • 1.074-75
• Final gravity (actual)
  • 1.021
• Final gravity (expected)
  • 1.018-19
• ABV<
  • ~9%

I tasted this after a couple of weeks and it’s not great and pretty flat.

Update: After several weeks the carbonation improved and the flavor was much better!

Recipe

Malt

• 4oz 55L British Crystal malt**
  (used 60L Crystal malt)**
• 3oz British peated malt**
  (used regular peated malt)**
• 3oz black malt**
  (used chocolate malt)**
• 2oz Belgian aromatic malt
• 8.5lbs of Muntons light DME**
  (used 9lbs Briess Light Pilsen DME)**

Hops

• 2 oz East Kent Goldings (bittering)**
  (substituted US Goldings)**
  • 60 minutes
• 1 oz East Kent Goldings (flavor)**
  (substituted Fuggle)**
  • 15 minutes
• 1 oz East Kent Goldings (aroma)**
  (substituted Fuggle)**
  • 2 minutes
• 0.5 oz Fuggle (dry hop)**
  (we skipped)**
  • 5-7 days

Yeast

• Wyeast 1084 Irish Ale

Brewing Notes

Timeline

• Brewed
  • December 15, 2012
• Transferred
  • N/A
• Bottled
  • January 5, 2013
• Tasted (flat)
  • January 18, 2013
• We skipped the dry hopping that the recipe called for. The recipe called for 0.5 oz Fuggles, which I can’t imagine would make a huge difference.
• My notes say that we skipped the addition of 0.25 oz steamed/toasted oak chips, but I don’t actually see that in the recipe.  Although I’m looking at the old (original) version of the CloneBrews book so maybe it was added to the 2nd Edition.  Jer has a copy of the 2nd Edition so that’s probably where the note comes from.