Scottish 60/- Update
I tasted the 60/- the other night. It’s fully carbed in the keg. Unfortunately, I think it’s pretty thin and lifeless. I didn’t achieve a good enough carmalization with the drawn off portion. I’ll still submit it to the NE regional comp, just to see if my assessment jives with other judges.
Next time I brew it I think I will substitute some of the roasted barely with chocolate malt and black patent and some crystal 80L. I think that will hedge my bet of getting some more dynamic flavors. I’ll also not rush the caramelization step. I know I rushed it this time.
On the last run I drew off 1 gallon of wort and reduced it to half a gallon. I know now that I will likely need to reduce it to a 1/3rd or even a 1/4 gallon to get good caramelization. I’ll have to extend the total boil time to 120 minutes too I think.
Just some thoughts to improve the brew for next time.
Comment if you have had similar experiences or have advice to lend.
Brew on!
on October 5th, 2007 at 3:23 pm
I thought you were going to put up a picture of the Charles River and say it tasted like it?
on October 9th, 2007 at 8:29 am
Ooof!
Well it did taste like pond water! But popular brewing circles suggest that 60/- often tastes watery and lifeless at first. I was going to pour it out the night I tasted it post fermentation, but John said “No!” So I waited it out and it has gotten a little better. We’ll see how it does with more time.
“Charles River/-”