thanks again everyone for the feedback on my scottish ale. i forgot to mention it being my first attempt at an original recipe outside clone brews, so i was expecting more hits below the belt then were offered. maybe next meeting ill show up in kilt to make things more authentic. anyways, great beers on tap glen! it sucks when you gotta be your own DD. kind of dumb to being a BEER CLUB meeting an all. i need to start reading the fine print.
cheers,
jonny
Comments
Recipe
Jonny, if you're willing to share that recipe, I'd love to have it.
no worries
hey glen, sure thing! i see it as a huge complement, good times. im just now starting up my weekend brews with the cherry puree in the same recipe for the first batch. so ill save some for the next club meeting.
i saw will yesturday over at doug's shop and we were talking about having the brewday over at my place. me and my wife are more then happy to host it, and if you wanted to talk to will and see about posting the event on the website then we may be able to get people motivated. if you have any questions on the recipe just give me a call.
cheers,
jonny
*Atholl Highlander Scottish Ale*
12 lb. - British 2-row pale malt
5 oz. - peat apple wood smoked malt
(Robust smoky apple wood flavor & aroma)
3 oz. - chocolate malt
(Nutty, toasted flavor, brown color)
12 oz. - dark crystal malt 120 L'
(Sweet caramel flavor, good mouth feel & head retention)
6 oz. - biscuit malt
(Warm baked biscuit flavor & aroma. Increases body)
HOPS
1/2 oz. - 1st. gold 60 min. (Strong bittering)
YEAST
Scottish Ale
~beer was bottle conditioned using about 6oz. DME~