Home Brew Forum

After deciding not to risk the Amarillo that I had in the freezer I am now going to brew a beer from BYORAAH Borve Brewery - BORVE ALE

"A fine reddish-brown Scotch ale with deep malt and hop character. Rich rounded malt with long, bitter finish & a hint of chocolate"

I'm naming this after my Uncle from Scotland who sadly passed away recently.

I have tweaked the recipe a little, I'll be using Oregon Fuggle as the bittering hop and I've added 20g Styrians after the boil to steep.

All weighed out :

25L batch
90 min mash (67degC) & boil
Based on BHE 75%
Target OG 1.044

4800gm Pale Malt (Fawcetts MO) Grain 97%
70gm Crystal Malt Grain 1.5%
50gm Roasted Barley Grain 1%
25gm Chocolate Malt Grain 0.5%
80.00 gm Fuggles [4.00 %] (90 min) Hops 31.4 IBU
20.00 gm Styrian Goldings [3.30 %] (15 min) Hops 3.0 IBU
20.00 gm Styrian Goldings [3.30 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc

When I weighed out I was struck by how small a quantity there are of 'other' grains compared to the pale malt, would anyone suggest increasing any of these at all, or will this qty be enough to give a nice colour & complex malty taste?

It all depends on what you want to get out of the recipe, Wez. Pale ales and other brews tend to have a higher percentage of crystal or specialty malts, but I think Scotch ales are just fairly malty, as far as I know. I've never brewed one, but I've sampled a few. I would imagine that it would come out nice if you mash a little high and let the base malt really come through solid. But take that with a grain of salt, I'm fairly intoxicated.
Good luck. Monk

Sorry to hear about your uncle Wez. Do him proud

Enjoy Wez

Boiler on at 6pm

Sorry to hear about your uncle Wez, hope the brew is a success.

Cheers guys! - Managed to get the mash on at 67.5 degrees at 18:30 - you really can't beat the smell when doughing in can you!

Wez wrote:Cheers guys! - Managed to get the mash on at 67.5 degrees at 18:30 - you really can't beat the smell when doughing in can you!

Uncapping the first bottle would give it a run for its money!

J_P wrote:

Wez wrote:Cheers guys! - Managed to get the mash on at 67.5 degrees at 18:30 - you really can't beat the smell when doughing in can you!

Uncapping the first bottle would give it a run for its money!

OK, fair point

Wez I love your evening brews! Hope it's a good one.

You need a web cam!

just coming to the end of the boil now (19 mins to go to be precise) I love the evening brews much more relaxing than a Sunday 6am'er

I'm amazed at the colour of this brew it's so dark for such a small dark grain bill

Webcam thats for another forum surely!

Ended up at 11:40pm with 25L @ 1046 a nice dark black/red wort - pitched 11g s04 as a DFS. Will try to get a yeasty pic tomorrow.

Evening brew no 2 - done.