Transcript Category 9 Scottish and Irish Ales

Category 9
Scottish and Irish Ales
Presenter: Alexander Gashti
Club Only Competition Calendar
Style
Time to Mature
Deadline
Scottish and Irish Ale
6-8 Weeks
5/10/2012
Porter
6-8 Weeks
8/10/2012
Light Hybrid Ale
8 Weeks
10/13/2012
Old Ale
> 6 Months
11/10/2012
Un-session beer (OG
> 1.040)
Variable
Jan 2013
TBD
Variable
March 2013
Extract Beer
Variable
May 2013
60 /- light
70 /- heavy
80 /- strong
Irish Red
Wee Heavy
Gina’s HB
Red
MacGregor
Belhaven
Scottish Ale
O’Hara’s Irish
Red
Scotch Silly
Swamp
Head’s Irish
Red
Skullsplitter
Alex’s HB
Traquair
House Ale
Traquair
Jacobite
Category 9
• Malty beers differentiated by alcohol content
• Low attenuation is associated with Scottish
ales
• Ales feature a clean, ester restrained profile
• Range from session beer to Strong Scotch
ale
Scottish Ales
•
•
•
•
Malt balanced profile
Little to no hop flavor or aroma
Little to no ester flavors or aroma
Low carbonation
Scottish Light 60 /-, Heavy 70 /-,
and Export 80 /• All beers share the same basic profile
• Differentiated by alcohol content
• Moving from one style to the next involves
increasing the amount of base malt,
bittering addition, and pitching rate
• Keep the specialty malts in the recipe fixed
Read the Guidelines
• Read the guidelines
• Evaluate your beer
• Enter the beer where it fits
Scottish Light 60 /-, Heavy 70 /-,
and Strong 80 /Aroma: Low to medium malty sweetness,
sometimes accentuated by low to
moderate kettle caramelization. Some
examples have a low hop aroma, light
fruitiness, low diacetyl, and/or a low to
moderate peaty aroma (all are optional).
The peaty aroma is sometimes perceived
as earthy, smoky or very lightly roasted.
Taken from 2008 BJCP Style Guidelines: http://www.bjcp.org/2008styles/style09.php
Scottish Light 60 /-, Heavy 70 /-,
and Strong 80 /Appearance: Deep amber to dark copper. Usually
very clear due to long, cool fermentations. Low
to moderate, creamy off-white to light tancolored head.
Mouthfeel: Medium-low to medium body. Low to
moderate carbonation. Sometimes a bit creamy,
but often quite dry due to use of roasted barley.
Taken from 2008 BJCP Style Guidelines: http://www.bjcp.org/2008styles/style09.php
Scottish Light 60 /-, Heavy 70 /-,
and Strong 80 /• Flavor: Malt is the primary flavor, but isn’t overly
strong. The initial malty sweetness is usually
accentuated by a low to moderate kettle
caramelization, and is sometimes accompanied
by a low diacetyl component. Fruity esters may
be moderate to none. Hop bitterness is low to
moderate, but the balance will always be
towards the malt (although not always by
much). Hop flavor is low to none. A low to
moderate peaty character is optional, and may
be perceived as earthy or smoky. Generally has
a grainy, dry finish due to small amounts of
unmalted roasted barley.
Scottish Light 60 /-, Heavy 70 /-,
and Export 80 /Overall Impression: Clean and malty with a
drying finish, perhaps a few esters, and on
occasion a faint bit of peaty earthiness
(smoke). Most beers finish fairly dry
considering their relatively sweet palate,
and as such have a different balance than
strong Scotch ales.
Taken from 2008 BJCP Style Guidelines: http://www.bjcp.org/2008styles/style09.php
Scottish and Scotch Ales
60 /- light
70 /- heavy
80 /- strong
90 /- export
OG
1.030-35
1.035-40
1.040-50
1.072-85
FG
1.010-13
1.010-15
1.010-16
1.020-28
IBU
10-20
10-25
15-30
10-47
BU:GU
0.30-0.55
0.30-0.50
0.30-0.50
0.35-0.40
Hop Flavor
& aroma
None - low
None - low
None – med
Low - med
SRM
8 -17
10 – 19
10 -19
10 - 47
Alcohol
3-4
3.5 - 4
4 - 4.5
6.2 - 8
Ester
None - low
None - low
None – med
medium
Diacetal
Low - med
Low - med
Low - med
Med - high
Taken From Designing Great beers, Daniels: page 284
Scottish Light 60 /-, Heavy 70 /-,
and Export 80 /• Sweetness and body come from specialty
malts, mash regime, kettle caramelization
• Bittering addition only
• Low hopping rates favors the malt balance
• Long term cellaring at cold temperatures
favors the malt balance
How to achieve the desired profile
• Attenuation is 66% or less
• Mash at 158F (70C) – produces a less
fermentable wort
• Crystal malt – nearly 30% of the grain bill
• Kettle caramelization – increase the boil
time
• Ferment cold 65F (18C)
Recipe using Specialty Malts
Crystal 40L
Honey Malt 18L
Crystal 120L
Pale Chocolate 200L
---------
1 lb (0.45 kg)
0.5 lb (227 g)
0.25 lb (113 g)
3 oz (85 g)
Keep these amounts the same for a Scottish Light
60/-, Heavy 70 /-, and Export 80 /Taken from Brewing Classic Styles, Zainasheff and Palmer: pages 125-128
Category 9A: Scottish Light 60 /Extract: English Pale Ale 4 lb (1.8 kg)
Munich LME 0.25 lb (113 g)
OR
All Grain: English Pale Ale Malt 5.5 lb (2.49 kg)
Munich Malt 0.5 lb (227 g) Single infuse 1 hour
at 158F
Hops: EKG 5%AA 60 min 0.67oz (19g)
IBU 15.4
Yeast: WLP001 1 vial Ferment at 65F.
Carbonate: 1 – 1.5 volumes
Category 9B: Scottish Heavy 70 /Extract: English Pale Ale 4.75 lb (2.15 kg)
Munich LME 0.25 lb (113 g)
OR
All Grain: English Pale Ale Malt 6.5 lb (2.95 kg)
Munich Malt 0.5 lb (227 g) Single infuse 1 hour
at 158F
Hops: EKG 5%AA 60 min 0.75oz (21g)
IBU 15.4
Yeast: WLP001 1.5 vials Ferment at 65F.
Carbonate: 1 – 1.5 volumes
Category 9C: Scottish Export 80 /Extract: English Pale Ale 7 lb (3.1 kg)
Munich LME 0.25 lb (113 g)
OR
All Grain: English Pale Ale Malt 9.5 lb (4.31 kg)
Munich Malt 0.5 lb (227 g) Single infuse 1 hour
at 158F
Hops: EKG 5%AA 60 min 1 oz (28 g)
IBU 15.4
Yeast: WLP001 2 vials Ferment at 65F.
Carbonate: 1 – 1.5 volumes
Category 9D: Irish Red Ale
•
•
•
•
Clean ester restrained profile
Higher attenuation than Scottish ale
More bitter than Scottish ale
Not bitter enough to be an English Pale
ale
• Malt and hops are balanced
Category 9D: Irish Red Ale
Aroma: Deeply malty, with caramel often
apparent. Peaty, earthy and/or smoky
secondary aromas may also be present,
adding complexity. Caramelization often is
mistaken for diacetyl, which should be low
to none. Low to moderate esters and
alcohol are often present in stronger
versions. Hops are very low to none.
Taken from 2008 BJCP Style Guidelines: http://www.bjcp.org/2008styles/style09.php
Category 9D: Irish Red Ale
Appearance: Amber to deep reddish copper color
(most examples have a deep reddish hue).
Clear. Low off-white to tan colored head.
Mouthfeel: Medium-light to medium body,
although examples containing low levels of
diacetyl may have a slightly slick mouthfeel.
Moderate carbonation. Smooth. Moderately
attenuated (more so than Scottish ales). May
have a slight alcohol warmth in stronger
versions.
Category 9D: Irish Red Ale
Flavor: Moderate caramel malt flavor and
sweetness, occasionally with a buttered toast or
toffee-like quality. Finishes with a light taste of
roasted grain, which lends a characteristic
dryness to the finish. Generally no flavor hops,
although some examples may have a light
English hop flavor. Medium-low hop bitterness,
although light use of roasted grains may
increase the perception of bitterness to the
medium range. Medium-dry to dry finish. Clean
and smooth (lager versions can be very
smooth). No esters.
Category 9D: Irish Red Ale
Overall Impression: An easy-drinking pint.
Malt-focused with an initial sweetness and
a roasted dryness in the finish
Category 9D: Irish Red
For a 10 Gallon Batch:
Specialty Malts:
Crystal 55 L
-- 0.5 lb (227 g)
Crystal 75 L
-- 0.5 lb (227 g)
Roasted Barley 500 L -- 0.25 lb (113 g)
Vital Statistics:
OG 1.044 – 1.060
FG 1.010 – 1.014
IBU 17 – 28
SRM 9 – 18
ABV 4 – 6%
Dawson Frasier’s Sandhills Snotty Nose Irish Red Ale Taken from Hogtown
website:http://www.hogtownbrewers.org/Secure/recipes.cfm
Category 9D: Irish Red
For a 10 Gallon Batch:
All Grain: English Pale Ale Malt 15 lb (6.8 kg)
Single infuse 1 hour at 152F, 10 min Mash out
168F, 30 min Sparge temp 168F
Hops: Fuggle 5% AA 60 min 1.25 oz IBU 14.3,
EKG 4.75%AA 60 min 1 oz IBU IBU 10.8,
Fuggle 5% AA 30 min 1 oz IBU 5.8
Yeast: WLP001 2 vials Ferment at 66F.
Carbonate: 2 – 2.5 volumes
Dawson Frasier’s Sandhills Snotty Nose Irish Red Ale Taken from Hogtown
website:http://www.hogtownbrewers.org/Secure/recipes.cfm
Category 9E: Strong Scotch Ale
Wee Heavy
–
–
–
–
Rich malt character
Low hop bitterness
Higher alcohol
Least ester restrained Scottish ale but still a
very clean profile
Category 9E: Strong Scotch Ale
Aroma: Deeply malty, with caramel often
apparent. Peaty, earthy and/or smoky
secondary aromas may also be present,
adding complexity. Caramelization often is
mistaken for diacetyl, which should be low
to none. Low to moderate esters and
alcohol are often present in stronger
versions. Hops are very low to none.
Category 9E: Strong Scotch Ale
• Appearance: Light copper to dark brown color,
often with deep ruby highlights. Clear. Usually
has a large tan head, which may not persist in
stronger versions. Legs may be evident in
stronger versions.
• Mouthfeel: Medium-full to full-bodied, with some
versions (but not all) having a thick, chewy
viscosity. A smooth, alcoholic warmth is usually
present and is quite welcome since it balances
the malty sweetness. Moderate carbonation.
Category 9E: Strong Scotch Ale
• Flavor: Richly malty with kettle caramelization often
apparent (particularly in stronger versions). Hints of
roasted malt or smoky flavor may be present, as may
some nutty character, all of which may last into the
finish. Hop flavors and bitterness are low to medium-low,
so malt impression should dominate. Diacetyl is low to
none, although caramelization may sometimes be
mistaken for it. Low to moderate esters and alcohol are
usually present. Esters may suggest plums, raisins or
dried fruit. The palate is usually full and sweet, but the
finish may be sweet to medium-dry (from light use of
roasted barley).
Category 9E: Strong Scotch Ale
• Overall Impression: Rich, malty and
usually sweet, which can be suggestive of
a dessert. Complex secondary malt flavors
prevent a one-dimensional impression.
Strength and maltiness can vary.
Category 9E: Strong Scotch Ale
Specialty Malts:
Crystal 40L
Honey Malt 18L
Crystal 120L
Pale Chocolate 200L
Vital Statistics:
OG 1.070 – 1.130
FG 1.018 – 1.056
IBU 17 – 35
SRM 14 – 25
ABV 6.5 – 10%
---------
1 lb (0.45 kg)
0.5 lb (227 g)
0.25 lb (113 g)
0.25 lb (113 g)
Category 9E: Strong Scotch Ale
Extract: English Pale Ale 14.5 lb (6.57 kg)
Munich LME 0.25 lb (113 g)
OR
All Grain: English Pale Ale Malt 20 lb (9.07 kg)
Munich Malt 0.5 lb (227 g) Single infuse 1 hour
at 158F
Hops: EKG 5%AA 60 min 1.6oz (45g)
IBU 26.4, EKG 5%AA 10 min 0.5oz (14g)
IBU 1.7
Yeast: WLP001 4 vials Ferment at 65F.
Carbonate: 2 – 2.5 volumes