Amber Malt

[RabMaxwell]

Hello all going to make some amber malt but haven't got an oven thermometer. What's 140oc in gas mark approx. Cheers

[PieOPah]

http://www.google.co.uk/search?sourceid ... n+gas+mark

Looks like it is Gas Mark 1

[guildofevil]

Your oven thermostat really isn't accurate enough for toasting grains. Go out an buy one of those little oven thermometers. They don't actually cost much and they last forever.

[RabMaxwell]

Cheers Pieopie Look's like Gas mark one. I have made years ago don't think exact temperature is critical approx. doe's Cheers. Better get organised going to brew Caledonian 80/- tomorrow

[RabMaxwell]

Sorry Pieopah got you cool name wrong

[oblivious]

Cheers Pieopie Look's like Gas mark one. I have made years ago don't think exact temperature is critical approx. doe's Cheers. Better get organised going to brew Caledonian 80/- tomorrow

I would be interested to know your recipe for the Caledonian 80/-

[PieOPah]

Sorry Pieopah got you cool name wrong

no prob Hadn't even noticed till you pointed it out

[RabMaxwell]

Hello oblivious it's rather controversial the recipe i have used in the the past from Wheeler is to dark. Reading forums in the past they reckon that the 5 % chocolate malt i have in my copy is a misprint. Other printed copies are different from mine. But i am going to use this one i got off a forum without the misprint.
23 Litres

Pale 3.350g
crystal 260g
amber 435g
wheat M 220g

Start Boil 90 min
Fuggles 50g
Goldings 42g
Last 15 min
Goldings 7g
Mash 65oc /90 min 36 EBU SG 1042 FG 1011
These are the hops from Wheeler i normally use hops i have and adjust to suit.Cheers

[oblivious]

Nice to see no peat malt been used, what yeast are you doing to use?

[RabMaxwell]

Hello oblivious i had a bottle of Caledonian 80/- last night nice clean malty caramel flavour with clean hop flavour too. I am going to use safale US 56 slurry from previous brew & i will collect the first gallon or so of first sweet runnings from the mash tun. Then boil the crap out of it to get that scottish caramel flavours going before adding back to main batch.Cheers

[oblivious]

90g of roasted barley can help bring out the that slight smoke flavor

[RabMaxwell]

Hello oblivious wondering how much colour that would add but i am tempted. I can also add some liquid smoke. I was talking to a local micro brewer some years ago they used to set about some of there malt with a blow torch before adding to the mash tun. Just finished crushing 20 kg grain i think i have vibrating white finger after holding on to my drill. Cheers

[oblivious]

At the monument your recipe has a SRM of 10.5, with the addition of 90grams of roasted barley it will have an SRM of 18.8 as determined by promash.

I don’t think liquid smoke will have the same flavor, as it a combination of water, yeast and a touch of roasted grain that gives it perceived smokey/peat nuances. Some people have had great results with the 1728 Scottish Ale Yeast, which is supposed to lend a smokey character to the beer. Although other prefer to use an America style ale yeast for the 60/70 and 80 shillings.

Hope it goes well for you

[SteveD]

What's this with peated/smoke flavour in Scottish ales? They-don't-and-never-have-used-peated-malt-to-make-beer. It's a fallacy that somehow has perpetuated and grown to the point where some American sources state that peated malt is a defining characteristic of scotch ales!!! Wrong! Wrong! Wrong!

It might have started with Adelscott Biere Au Malt De Whisky, the French beer made with peated whisky malt.

[oblivious]

I think it more of the yeast and roasted barley interplay that can be perceived as a peat like flavor in the beer