So I really haven’t settled on a recipe yet, I’ve just started thinking about this one but I’ve never done anything similar. I’ve also never done a big beer before.
So my first question is how much smoked malt should I use? I’ve never used it before but I figured 5% would be safe. I don’t want it to be too peated like an Islay but a bit smoother.
Second was it says it should be a bit caramelized so I was thinking about doing a 2hr boil but I’m not sure if that is long enough.
Last, I’ve never done a beer higher that 1.065 so I was thinking of making a large starter, a lot of oxygenation, double the yeast nutrient, and then maybe after the first 4 or 5 days or so more oxygenation unless you think this is unnecessary.
I was thinking of aging this in my better bottle until maybe november, I think the plastic will be ok for a couple months, but if you think glass is necessary I could be persuaded.
That’s a great link! I was under the impression the peat/smoke came from smoked malt but it looks like it comes from the yeast. It’s such a simple malt bill too, thanks a lot!
Some commercial Scotch ales (mostly US I think) do include some smoked malt, Great Divide’s Claymore comes to mind. But in my opinion the best ones, Orkney Skull Splitter and Traquair House ale, don’t. It really just depends on what you have in mind.
One more tip, really keep an eye on fermentation temp. The recipe on the link looks good, but even 70F might be a little too high. Ideally you should ferment below 65F, I learned that the hard way…
[quote]One more tip, really keep an eye on fermentation temp. The recipe on the link looks good, but even 70F might be a little too high. Ideally you should ferment below 65F, I learned that the hard way…
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I was thinking about fermenting at 60. I’ve heard that when doing a big beer (I’m shooting for 10%), that your efficiecny can take a hit. I normally get 75%, should I aim for about 65%?
Experience will tell you, but I would plan on 70% efficiency. If you get your normal 75% no big deal, and if it is 65% or lower you can bump it up with some DME.
If you really felt it was neccessary, MAYBE aerate again after one day. You want good yeast growth in the beginning. After 4/5 days most fermentation should be over if you pitch enough healthy yeast and you’ll be risking oxidation.
I was thinking about fermenting at 60. I’ve heard that when doing a big beer (I’m shooting for 10%), that your efficiecny can take a hit. I normally get 75%, should I aim for about 65%?
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I ferment it at about 52F and cold condition for a couple months when it’s done.
