Great Scott 60/-
Posted: Wed Feb 18, 2015 6:05 am
As I'm trying to brew new styles this year, I'll also make the attempt to review my efforts in this forum. Feel free to comment (as if you needed encouragement).
I've never had a 60/- ale before, and the BJCP guidelines indicate that they're not exported to the US, being cask-only products. So I didn't know what to expect, or whether I'd be brewing strictly to style, but the results are definitely pleasing.
Although I used 2-row as my base malt, I'll be changing over to Maris Otter, on Gymrat's suggestion, as that would be a more authentic English malt. Even so, that can only improve an already good beer. Sometimes simpler is better, and a base malt with roasted barley was all I used in my grain bill. Kent Goldings hops and White Labs 028 Edinburgh Scottish Ale yeast complete the recipe. I decided to do a kettle caramelization on 25% of the first runnings, and I think that contributed quite a lot to the final result.
My FG was a little high, so this may have actually turned into a 70/- but no matter. On to the review.
It's only been in the bottle a little over two weeks, but I figured as low as the ABV is (around 3.5), it might be okay to drink.
First impression: color is lovely, bright copper, like a newly-minted penny, and clear as you'd like. Not a lot of carbonation, but that's to style. Not a lot of head unless I do a center pour, and even then, it doesn't persist.
Aroma is slightly sweet, with a bit of earthiness behind it, but mostly malty.
The taste is surprisingly rich for such a small beer. Mostly on the sweet side, but not cloying, and the hops help to keep it from going overboard, as well as providing some dryness in the finish and lingering hop flavor lurking in the background.
I will definitely be making this again, using Maris Otter as my base, but not changing anything else. Having a very tasty low-ABV beer in the pipeline is always a good idea, especially in the summer, when hot weather and barbecuing call for longer sessions.
ETA: I'll try to post a pic tonight.
I've never had a 60/- ale before, and the BJCP guidelines indicate that they're not exported to the US, being cask-only products. So I didn't know what to expect, or whether I'd be brewing strictly to style, but the results are definitely pleasing.
Although I used 2-row as my base malt, I'll be changing over to Maris Otter, on Gymrat's suggestion, as that would be a more authentic English malt. Even so, that can only improve an already good beer. Sometimes simpler is better, and a base malt with roasted barley was all I used in my grain bill. Kent Goldings hops and White Labs 028 Edinburgh Scottish Ale yeast complete the recipe. I decided to do a kettle caramelization on 25% of the first runnings, and I think that contributed quite a lot to the final result.
My FG was a little high, so this may have actually turned into a 70/- but no matter. On to the review.
It's only been in the bottle a little over two weeks, but I figured as low as the ABV is (around 3.5), it might be okay to drink.
First impression: color is lovely, bright copper, like a newly-minted penny, and clear as you'd like. Not a lot of carbonation, but that's to style. Not a lot of head unless I do a center pour, and even then, it doesn't persist.
Aroma is slightly sweet, with a bit of earthiness behind it, but mostly malty.
The taste is surprisingly rich for such a small beer. Mostly on the sweet side, but not cloying, and the hops help to keep it from going overboard, as well as providing some dryness in the finish and lingering hop flavor lurking in the background.
I will definitely be making this again, using Maris Otter as my base, but not changing anything else. Having a very tasty low-ABV beer in the pipeline is always a good idea, especially in the summer, when hot weather and barbecuing call for longer sessions.
ETA: I'll try to post a pic tonight.