Category 9 Scottish and Irish Ales Presenter: Alexander Gashti

Category 9Scottish and Irish Ales

Presenter: Alexander Gashti

Club Only Competition CalendarStyle 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

Alex’s HB Swamp Head’s Irish

Red

Skullsplitter

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


Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored 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.



• 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.


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.


Scottish and Scotch Ales60 /- 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


• 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 MaltsCrystal 40L --- 1 lb (0.45 kg)Honey Malt 18L --- 0.5 lb (227 g)Crystal 120L --- 0.25 lb (113 g)Pale Chocolate 200L --- 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)


OR




IBU 15.4

Yeast: WLP001 1.5 vials Ferment at 65F.


Category 9C: Scottish Export 80 /-

Extract: English Pale Ale 7 lb (3.1 kg)


OR



Hops: EKG 5%AA 60 min 1 oz (28 g)

IBU 15.4

Yeast: WLP001 2 vials Ferment at 65F.


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


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.



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.


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.


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 – 1.060FG 1.010 – 1.014IBU 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


Carbonate: 2 – 2.5 volumesDawson 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


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.


• 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.


• 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).


• 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.


Specialty Malts:

Crystal 40L --- 1 lb (0.45 kg)Honey Malt 18L --- 0.5 lb (227 g)Crystal 120L --- 0.25 lb (113 g)Pale Chocolate 200L --- 0.25 lb (113 g)

Vital Statistics:OG 1.070 – 1.130FG 1.018 – 1.056IBU 17 – 35SRM 14 – 25ABV 6.5 – 10%


Extract: English Pale Ale 14.5 lb (6.57 kg)


OR

All Grain: English Pale Ale Malt 20 lb (9.07 kg)



IBU 26.4, EKG 5%AA 10 min 0.5oz (14g)

IBU 1.7



Documents

Category 9 Scottish and Irish Ales Presenter: Alexander Gashti