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Beer Basics Scottish Ales February 2008 PowerPoint PPT Presentation


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Beer Basics Scottish Ales February 2008. Today’s Topics. Introduction Types of Scottish Ales Scottish Ale Strong Scotch Ale Brewing Scottish Ales Ingredients Water Malt Hops Yeast Brewing Techniques. Introduction.

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Beer Basics Scottish Ales February 2008

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Beer basics scottish ales february 2008 l.jpg

Beer BasicsScottish AlesFebruary 2008


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Today’s Topics

  • Introduction

  • Types of Scottish Ales

    • Scottish Ale

    • Strong Scotch Ale

  • Brewing Scottish Ales

    • Ingredients

      • Water

      • Malt

      • Hops

      • Yeast

    • Brewing Techniques


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Introduction

  • Scholars believe the Scots began brewing beer before the Roman Empire invaded Britain in 43 A.D.

  • The beer styles from Scotland evolved from geographical and economic concerns. As an example, hops were expensive and hard to obtain, so Scottish ales developed a malty profile.


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Types of Scottish Ales

Scottish Ales

  • Scottish Ales are distinguished by gravity and alcoholic strength.

  • Deep Amber to dark copper colored ale(SRM: 9 -17).

  • The flavor profile leans slightly towards the malt. Hops play a supporting role through bittering. Hop aroma and flavor additions, if present, should be in small amounts (.25 to .50 ounces for a 5 gallon batch).

  • Small amounts of roasted barley provide color and flavor. The finish is dry and slightly roasty.


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Types of Scottish Ales

Scottish Ales

  • The three sub styles are:

    • Scottish Light 60/-

      • OG: 1.030-1.035; FG: 1.010-1.013; IBUs: 10-20

    • Scottish Heavy 70/-

      • OG: 1.035-1.040; FG: 1.010-1.015; IBUs: 10-25

    • Scottish Export 80/-

      • OG: 1.040-1.054; FG: 1.010-1.016; IBUs: 15-30

        where the /- stands for shilling, an obsolete unit of currency. The shilling numbers above represent the 19th century price charged for a barrel of each sub style.


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Types of Scottish Ales

Strong Scotch Ale

  • Alcohol content can range from 6.5% up to 10.0% by volume.

  • Rich and malty with complex secondary malt flavors. The body is medium-full to full bodied.

  • Typically sweet with malt dominating; however, the finish can be sweet or medium-dry, depending on the roasted barley addition. Roasted barley up to 3% of the grist is allowed.


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Types of Scottish Ales

Strong Scotch Ale

  • Light copper to dark brown colored ale(SRM: 14 -25).

  • Hop presence is minimal. Typically, English varieties are used is small amounts.

  • Vital Statistics:

    • OG: 1.070-1.130; FG: 1.018-1.030+; IBUs: 17-35

  • Also known as a “wee heavy”. The strong Scotch ales are designated with higher shilling values, with values between 90/- and 160/-.


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    Brewing Scottish Ales

    Ingredients-Water

    • Brewing water should contain sufficient amounts of calcium, sodium, carbonate, and chloride; however, sulfate levels should be low.

    • Geology of Edinburgh yields various water profiles. The profiles range from low to high levels of sulfate. The low levels are best for brewing Scottish or Strong Scotch ales.

    • According to Greg Noonan, the water profile in Edinburgh contained the following ion concentrations (in ppm):

      Calcium 80-120

      Magnesium 10-25

      Sodium 10-30

      Sulfate70-140

      Chloride 30-60

      Carbonates120-200


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    Brewing Scottish Ales

    Ingredients-Malt

    • The agricultural revolution during the 1700s lead to better cultivation of barley. By 1805, Scottish barley was preferred by most brewers and distillers over their English counterparts.

    • Excellent Scottish ales can be made with a basic grain bill consisting of pale base malt, dextrin malt, and a small amount of roasted barley.

    • For Scottish ales, a low to moderate peaty character is optional; however, the faint smoky character is from yeast and local Scottish malt and water, not from smoked malts.

    • Scotch ales may contain a small portion of smoked malt to add a peaty character.


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    Brewing Scottish Ales

    Ingredients-Hops

    • Historically, hops have not grown well in Scotland. As a consequence, hops were expensive and had to be imported from England. This lead to a beer style that tilted toward malt instead of hop bitterness.

    • Use bittering hops to achieve low to moderate bitterness. Use aroma and flavor hops in small quantities. English varieties are very common, like East Kent Goldings and Fuggles.


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    Brewing Scottish Ales

    Ingredients-Yeast

    • Use an ale yeast that:

      • ferments at lower temperatures (55°F to 60 °F )

      • Has low attenuation, typically between 65-70%

      • Clean neutral character

      • For Strong Scotch ales, higher alcohol tolerance

    • Wyeast Strains appropriate for Scottish Ales include;

      • 1084 Irish Ale Yeast

      • 1098 British Ale Yeast

      • 1318 London Ale III Yeast

      • 1728 Scottish Ale Yeast

    • For Strong Scotch ales, Wyeast recommends one of the following yeast strains;

      • 1056 American Ale Yeast

      • 1084 Irish Ale Yeast

      • 1762 Belgian Abby Ale II Yeast

      • 1728 Scottish Ale Yeast


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    Brewing Scottish Ales

    Brewing Techniques

    • Use a single infusion mash at 154°F to 158 °F for 90 minutes. At this temperature, the wort will be more dextrinous.

    • Caramel character is from kettle caramelization, not from caramel malts.

    • Ferment with an ale yeast at a temperature between 55°F to 60 °F for up to three weeks in the primary fermenter.

    • Cold condition, that is , lager the beer for at least 3 weeks at 35°F to 45 °F.


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