“ECY07 Scottish Heavy: Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) – recommend a dextrinous wort. Suggested fermentation temp: 60-68°F”
The only problem was that I just wasn’t in the mood for a Wee Heavy, and I was more interested in turning a beer around in 4 or 5 weeks, rather than months. So I decided that I was going to make an 80 shilling, even though the final beer and recipe might border into the 90 shilling territory.
Although I will admit to drinking a lot of Killian’s Red in my misspent youth, I know very little about the Scottish and Irish ale styles, so this seemed to be a good time to brew one. (And, I apologize to all proper Irish Red beers by mentioning you in the same paragraph as Killians, which I believe is really an amber lager.)
Referring to the homebrew master, I checked out Jamil’s take on the style. He advised to do some kettle caramelization and a colder than usual fermentation. So I took the first gallon of runnings from the mash and boiled it separately until it was reduced to ½ a gallon, and then I poured that into the full boil.
My Youngest Holding the Only Specialty Grains in the Beer: Black Roasted Malt
It was later that I made my bonehead move of the day. (There is always one and it is always different with each brew day.) After crashing the wort down to 70º F, I put it in the cooler to drop the last 4 degrees, added oxygen and the yeast, and then simply forgot about it. The next morning, instead of finding it bubbling way, I discovered that the carboy had dropped to 54º F.
I rocked the carboy, turned the cooler off and left the door open, and let it warm up to 66º F. Luckily, the ECY07 was up to my cruel challenge, and began fermenting later that day.
I’ll try to come back to add some tasting notes, but I’m happy with how this beer has turned out thus far. It is still young, but it is malty, pretty clean and has a smoky note that came from the yeast.
This one is called “Piper Down”.
Piper Down – (Scottish 80/-) (6 gallons)
Starting Gravity: 1.062 (2/13/11)
Secondary Gravity: N/A
Final Gravity: 1.014 (2/28/11) Days
6.4% alcohol (by volume)
Apparent Attenuation: 76.5%
Real Attenuation: 62.7%
Mash (70 minutes ~154º)
12 lb Maris Otter
3 oz Black Roasted Barley
Boil (75 min)
1 oz EK Goldings Pellet Hops (4.5% AA) (60 min)
Primary (66º F)
East Coast Yeast – Scottish Heavy ECY07 – 125ml (No Starter)
Lagering (32º F)
No secondary, but it was crashed down to lager for 3 days