je vous soumets une recette de strong scotch ale, une envie de brasser qui m'est venue après la dégustation d'une belhaven Wee Heavy 90/~
objectif bière dense, avec du corps, un profil malté qui colle au style et une fermentation dans la plage basse des températures pour une ale pour éviter des esters trop fruités.
le smoked malt de BS, un ajout perso pas forcément apprécié dans ce type de recette est en réalité un malt à whisky qu'on m'a donné et que je n'ai jamais utilisé, fumé à la tourbe je pense, le dosage vise à avoir une touche fumée/tourbée très discrète, on verra bien
l'amertume vise le haut de la valeur tolérée dans le style
ca vous parle ?
l'atténuation notamment vous parait crédible avec cette levure et ces températures de fermentation ? sinon ca risque de plomber ma bière en alcool
WYEAST XL 1728 SCOTTISH ALE
Atténuation : 69-73%
Gamme de Température : 13-24°C
Tolerance d'alcool : environ 12%ABV
et un petit résumé de ce que j'ai pu trouver de plus intéressant pour m'essayer à ce style
---RECIPE SPECIFICATIONS-----------------------------------------------http://byo.com/light-ale/item/718-great-scot a écrit : The big boy of Scottish ales is inarguably the strong Scotch ale or wee heavy. I love this style for its over-the-top, extremely malty, caramel and alcoholic flavors.
A strong Scotch ale should have an original gravity of 1.072 to 1.088+, a final gravity of 1.019 to 1.025+ (it has lots of residual sweetness), a color range from 10 to 47 SRM and a bitterness from 20 to 40 IBUs.
The alcohol can range from 6.9 to 8.5 percent. This beer packs a wallop of flavor and alcohol. Commercial examples include Traquair House, McEwan’s Scotch ale and Belhaven Scotch ale.
The Belhaven “Wee Heavy” was my favorite beer from this brewery, with a rich and malty, but not overly sweet, flavor. The hops were just subtle enough to balance out the rich malts. There is a thick, creamy head that is simply delicious. This Wee Heavy was the most alcoholic and malty of their brews, with an original gravity of 1.060.
The most important thing to remember about Scottish ales is that they are defined by stand-alone maltiness, in contrast to the fruitiness and bitterness of most English ales and the usual hop character of German alts. If you want to brew a credible Scottish ale, take it easy on the hops, pitch an adequate amount of yeast, and ferment at as close to 60 to 65º F as you can manage.
The malty and sweet character that defines the beers of Scotland is achieved by brewing with a simple grain bill of 98 to 100 percent ale malt and up to 2 percent roasted barley.
Many brewers like to emphasize the sweetness of these beers with light caramel malt, or they add Munich or melanoidin malt to punch up the maltiness. One or two percent roasted barley gives a characteristic bronze highlight to the color, and a subtle, roasty balance to the sweetness of these lightly-hopped ales. Smoked whiskey malt is another means of balancing out the sweetness if it is used conservatively, so that its intense flavor remains barely discernible. A heavy hand with smoked malt is not traditional, but many brewers appreciate the unique smoky, burnt astringency of a bit of peated malt – if that’s what you’re after, don’t be deterred. If it is not – use less than you think you ought to.
In contrast to the cooler fermentation temperature, a hotter-than-usual mash temperature complements this style. Mash temperatures over 152º F (66°C) produce progressively more dextrinous worts, giving the beer a sweeter palate and a richer mouthfeel. For most homebrewers, this means heating the mash liquor up 5 to 10º F hotter than usual, for a mash temperature up to 158º F (70°C).
The mineral character of the brewing water is not overwhelmingly important. Because the bitterness is subdued, there is no need for sulfates to temper the hop character. Soft to medium-hard waters are ideal for brewing this style, but even hard water can be used without detriment.
Scottish brewers on the whole are not particularly concerned about the hops they use, largely because they have so little influence on the beer flavor, other than an underlying vague bitterness balancing its rich sweetness.
So as a general rule, avoid using flavorful hops like Cascades, and especially flavorful high-alpha hops. Use low-alpha English or European hops. Don’t use too much !
This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.
Appropriate results are easily achieved by fermenting at 60 to 65ºF (15 to 18°C) with any of the readily-available Scottish yeast strains. Fermentation temperature, and a pitching rate up to double that commonly used for fermenting English ales, are higher priorities than the strain itself. Most ale yeast strains will give relatively neutral flavors at 60 to 65ºF (15 to 18°C). If you have to purchase yeast for this brew, then by all means choose a Scottish strain, or one known to emphasize malty-nutty flavors, and buy TWO.
Scottish beers should not be fermented out two or three days after pitching. The rapid growth and aggressive fermentation necessary to ferment a wort that quickly is going to infuse the beer with fermentation characteristics that are entirely inappropriate to the style. For most yeast strains fermenting in the low 60s, this will not be a problem.
Expect Scottish ales to ferment out within 7 days, and plan to condition them in a secondary for another week or so, to finish off the fermentation and round out the flavor profile. The strong Scotch ales demand that you either have a lot more patience, or a yeast strain that is vigorous at cool temperatures. Primary fermentation itself may take two weeks, and conditioning, for even up to a year, will improve the flavors.
SRM: 39,8 EBC SRM RANGE: 27,6-49,2 EBC
IBU: 33,8 IBUs Tinseth IBU RANGE: 17,0-35,0 IBUs
OG: 1,086 SG OG RANGE: 1,070-1,130 SG
FG: 1,028 SG FG RANGE: 1,018-1,030 SG
BU:GU: 0,391 Calories: 427,1 kcal/l Est ABV: 7,8 %
EE%: 80,00 % Batch: 30,00 l Boil: 44,43 l BT: 90 Mins
Total Grain Weight: 10,60 kg Total Hops: 90,00 g oz.
---MASH/STEEP PROCESS------MASH PH:5,40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Quantité Nom Type N° % du Total
9,33 kg Pale Ale 2RP (5,9 EBC) Grain 1 88,0 %
0,53 kg Caramel Münich (150,0 EBC) Grain 2 5,0 %
0,53 kg Smoked Malt (17,7 EBC) Grain 3 5,0 %
0,21 kg Carafa III (1034,2 EBC) Grain 4 2,0 %
Nom du palier Description Palier T° Durée du palier
Mash In Ajouter 33,40 l d'eau à 74,5 C 68,9 C 75 mn
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,067 SG Est OG: 1,086 SG
Quantité Nom Type N° % du Total
150,00 g Brewer's Gold [3,85 %] - ébullition 60,0 Houblons 5 33,0 IBUs
5,00 g Irish Moss (Ebullition 10,0 mins) Clarifiants 6 -
---FERM PROCESS-----------------------------
Primary Start: 7,00 Days at 16,0 C
Secondary Start: 30,00 Days at 15,0 C