{"id":186,"date":"2012-07-16T03:26:58","date_gmt":"2012-07-16T03:26:58","guid":{"rendered":"http:\/\/www.ancientartpodcast.org\/brew\/?p=186"},"modified":"2013-01-20T22:59:43","modified_gmt":"2013-01-20T22:59:43","slug":"batch-3-scottish-ale-with-a-twist","status":"publish","type":"post","link":"https:\/\/www.ancientartpodcast.org\/brew\/batch-3-scottish-ale-with-a-twist\/","title":{"rendered":"Batch 3: Scottish Ale with a Twist"},"content":{"rendered":"

This impulsiveness that resulted in the Ungeheuer<\/em> that is my Full Moon Half-Caf IPA<\/em> produced something of an inundation of intense coffee flavor that drowned out the glorious hops I hoped to love in the pale ale.<\/p>\n

\n
\n
\"\"<\/a>Scottish Ale unboxing porn<\/dt>\n<\/dl>\n<\/div>\n

Not wanting to make a similar mistake on batch 3, but still wanting to indulge my experimental instinct, I took a little bit more of a premeditated approach with the Scottish Ale<\/strong>.<\/p>\n

\"\"<\/a>I confess I’m not quite familiar with Scottish Ale, but with the relatively low alcohol content (about 3%), I was hoping for a comparably subdued flavor that would lend itself to subtle intricacies of various adjuncts (i.e. you could still taste the extra crap I threw in there.)<\/p>\n

The Brewer’s Best Scottish Ale kit included the following:\"\"<\/a><\/p>\n

    \n
  1. 3.3 lbs (1.5 kg) Munton’s amber liquid malt extract<\/li>\n
  2. 1 lb (454 g) LD Carlson brand Briess dried malt extract<\/li>\n
  3. 4 oz (113.4 g) crushed caramel 60L malted barley*<\/li>\n
  4. 4 oz (113.4 g) crushed chocolate malted barley*<\/li>\n
  5. 4 oz (113.4 g) crushed smoked malted barley*<\/li>\n
  6. 1 oz (28.35 g) crushed roasted malted barley*<\/li>\n
  7. 1\/2 oz (14.17 g) Cascade bittering hops, 6.4% alpha acid**<\/li>\n
  8. 1\/2 oz (14.17 g) Cascade aroma hops, 6.4% alpha acid**<\/li>\n
  9. 1 packet (0.388 oz, 11 g) Lallemand Windsor dried ale yeast***<\/li>\n
  10. 5 oz (141.75 g) priming corn sugar (for bottle conditioning)<\/li>\n
  11. 60 bottle caps<\/li>\n
  12. A single-use mesh grain bag<\/li>\n
  13. 1 double-sided sheet of brewing instructions<\/li>\n
  14. Miscellaneous things. Thank you Inspector #9.<\/li>\n<\/ol>\n

    *See John Palmer’s How to Brew<\/em>, chapter 12.1, “Malt Types” for concise malt definitions.<\/a>
    \n**See     John Palmer’s How to Brew<\/em>, chapter 5.3, “Hop Types” for brief hop descriptions.<\/a>
    \n***See     John Palmer’s How to Brew<\/em>, chapter 6.4.1, “Dry Yeast Strains” for description.<\/a><\/p>\n

    The Adjuncts: Rosemary, Allspice, & Honey<\/strong>
    \nOn June 23, 2012, I brewed the usual 5-gallon batch. While the batch was boiling, I did a little taste testing with different spices. Using a cheap beer, whose name shall not be named, I prepared 3 different samples using combinations of allspice, fennel, and rosemary. I steeped different combinations of the spices in 3 glasses with an ounce or so of hot water for a couple minutes, then topped off each glass with the cheap beer, whose name shall not be named. Then I beckoned     the wife<\/a> to come taste test. The samples were:<\/p>\n

      \n
    1. Allspice and fennel<\/li>\n
    2. Allspice and rosemary<\/li>\n
    3. Fennel and rosemary<\/li>\n<\/ol>\n