- Joined
- Aug 8, 2017
- Messages
- 1,509
- Reaction score
- 1,781
Hey guys I was wondering if anyone had a extract clone for a Belhaven Scottish Ale? One of my favorite beers and I thought I would try and clone for my 3rd batch.
Good and of style, but my brew is thin and only slightly peaty. This batch is rather close to Highland Gaelic Ale rather than to Belhaven. Caveat: This only my 6th brew and 1st Scottish Ale. 3* out of 5.
Interested in doing the Manty McMalters recipe. If I wanted to make it a 90 shilling version (about 7.4% ABV), would I just increase the amount of LME and DME?
Most of all, use a Scottish Ale yeast.
Otherwise you're wasting your time.
I don't necessarily agree with that. This style is more about the malt, and relative lack of hops, than any significant yeast character. Many less-than-moderate attenuating ale yeasts would fit the bill. Heck, even a lager yeast wouldn't be totally out of place IMO.
Yea, really wanted to do a Belhaven Scottish Ale, but no luck finding a clone recipe. Poopy because this is my favorite beer
The all-grain version of my recipe is about the same with Golden Promise malt replacing all the extract, and with double the English Crystal 75 at 12 oz of that. The rest stays the same. Mash at 153 F for an hour.
The all-grain version of my recipe is about the same with Golden Promise malt replacing all the extract, and with double the English Crystal 75 at 12 oz of that. The rest stays the same. Mash at 153 F for an hour.
Can I ask why you add twice the English Crystal for all-grain than extract? And thanks for your help above.
What would be the best way to bump up the ABV closer to 5.2% like the original?
has a splendid, dry finish, giving it a rich, distinctive and memorable flavor reminiscent of fine old Scotch whisky. The faintest hint of smoked malt comes from the Scottish-grown East Moravian two-row barley, malted on the brewery premises in the traditional manner, something one rarely sees in this age of specialization. The malting towers of Belhaven are the brewerys most distinctive landmark, although they are no longer used as kilns. Belhaven started brewing in 1719 and is still a small brewery by American standards.
Belhaven Ale is brewed from 10-degree extract (1.041) in 4,300-gallon batches, using well water from deep Dunbar wells. Traditional English East Kent Golding hops are added in the boil, and a batch is boiled in two segments in the brew copper (they call their brew kettle a copper), usually designed to hold only 2,600 gallons at a time. The beer is fermented initially for 40 hours at 58 degrees F/14.5 degrees C followed by four more days of slow ferment at 52 degrees F/11 degrees C. The result is a rather mild alcohol content of 3.3/4.25 percent
Which of these recipes would you order crushed? We have a basic beer equipment so wanted to make an extract.This scored highly as an all-grain recipe but should work out great as an extract recipe, which I've converted for you. This should get you real close to what you will enjoy:
Manty MacMalters Scottish 70/- (Extract)
5.25 gallons post-boil
OG=1.039
FG=1.011
ABV=3.8%
IBU=21
SRM=14
3.15 lb Maris Otter LME
1.5 lb Light DME
6 oz English Crystal 75
3 oz Victory malt
3 oz Roasted Barley
1 oz Kent Goldings (5.5% alpha, 45 minutes)
WLP028 Edinburgh Ale yeast
Use 100% distilled water with 1/2 teaspoon calcium chloride -- this is not for pH control but is for flavor.
Steep grains up to 170 F then discard spent grains. Add extracts then bring to boil for 45 minutes, adding hops at the beginning of the boil. Cool, pitch, and ferment at 62 F until finished. Carbonate a little on the lower end of the scale. Should be served slightly warmish at around 50 F to bring out all the flavors.
Hope you
Order the English Crystal 75, Victory, and Roasted Barley to be crushed. If you don't have a steeping bag yet, order that as well.Which of these recipes would you order crushed? We have a basic beer equipment so wanted to make an extract.
Enter your email address to join: