Category 9 Scottish and Irish Ales Presenter: Alexander Gashti

Club Only Competition Calendar StyleTime to MatureDeadline Scottish and Irish Ale6-8 Weeks5/10/2012 Porter6-8 Weeks8/10/2012 Light Hybrid Ale8 Weeks10/13/2012 Old Ale> 6 Months11/10/2012 Un-session beer (OG > 1.040) VariableJan 2013 TBDVariableMarch 2013 Extract BeerVariableMay 2013

60 /- light70 /- heavy80 /- strongIrish RedWee Heavy Ginas HBRed MacGregor Belhaven Scottish Ale OHaras Irish Red Scotch Silly Alexs HBSwamp Heads Irish Red Skullsplitter Traquair House Ale Traquair Jacobite

Category 9 Malty beers differentiated by alcohol content Low attenuation is associated with Scottish ales Ales feature a clean, ester restrained profile Range from session beer to Strong Scotch ale

Scottish Ales Malt balanced profile Little to no hop flavor or aroma Little to no ester flavors or aroma Low carbonation

Scottish Light 60 /-, Heavy 70 /-, and Export 80 /- All beers share the same basic profile Differentiated by alcohol content Moving from one style to the next involves increasing the amount of base malt, bittering addition, and pitching rate Keep the specialty malts in the recipe fixed

Read the Guidelines Read the guidelines Evaluate your beer Enter the beer where it fits

Scottish Light 60 /-, Heavy 70 /-, and Strong 80 /- Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Taken from 2008 BJCP Style Guidelines:

Scottish Light 60 /-, Heavy 70 /-, and Strong 80 /- Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan- colored head. Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. Taken from 2008 BJCP Style Guidelines:

Scottish Light 60 /-, Heavy 70 /-, and Strong 80 /- Flavor: Malt is the primary flavor, but isnt overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.

Scottish Light 60 /-, Heavy 70 /-, and Export 80 /- Overall Impression: Clean and malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Taken from 2008 BJCP Style Guidelines:

Scottish and Scotch Ales 60 /- light70 /- heavy80 /- strong90 /- export OG FG IBU BU:GU Hop Flavor & aroma None - low None – medLow - med SRM – Alcohol EsterNone - low None – medmedium DiacetalLow - med Med - high Taken From Designing Great beers, Daniels: page 284

Scottish Light 60 /-, Heavy 70 /-, and Export 80 /- Sweetness and body come from specialty malts, mash regime, kettle caramelization Bittering addition only Low hopping rates favors the malt balance Long term cellaring at cold temperatures favors the malt balance

How to achieve the desired profile Attenuation is 66% or less Mash at 158F (70C) – produces a less fermentable wort Crystal malt – nearly 30% of the grain bill Kettle caramelization – increase the boil time Ferment cold 65F (18C)

Recipe using Specialty Malts Crystal 40L lb (0.45 kg) Honey Malt 18L lb (227 g) Crystal 120L lb (113 g) Pale Chocolate 200L oz (85 g) Keep these amounts the same for a Scottish Light 60/-, Heavy 70 /-, and Export 80 /- Taken from Brewing Classic Styles, Zainasheff and Palmer: pages

Category 9A: Scottish Light 60 /- Extract: English Pale Ale 4 lb (1.8 kg) Munich LME 0.25 lb (113 g) OR All Grain: English Pale Ale Malt 5.5 lb (2.49 kg) Munich Malt 0.5 lb (227 g) Single infuse 1 hour at 158F Hops: EKG 5%AA 60 min 0.67oz (19g) IBU 15.4 Yeast: WLP001 1 vial Ferment at 65F. Carbonate: 1 – 1.5 volumes

Category 9B: Scottish Heavy 70 /- Extract: English Pale Ale 4.75 lb (2.15 kg) Munich LME 0.25 lb (113 g) OR All Grain: English Pale Ale Malt 6.5 lb (2.95 kg) Munich Malt 0.5 lb (227 g) Single infuse 1 hour at 158F Hops: EKG 5%AA 60 min 0.75oz (21g) IBU 15.4 Yeast: WLP vials Ferment at 65F. Carbonate: 1 – 1.5 volumes

Category 9C: Scottish Export 80 /- Extract: English Pale Ale 7 lb (3.1 kg) Munich LME 0.25 lb (113 g) OR All Grain: English Pale Ale Malt 9.5 lb (4.31 kg) Munich Malt 0.5 lb (227 g) Single infuse 1 hour at 158F Hops: EKG 5%AA 60 min 1 oz (28 g) IBU 15.4 Yeast: WLP001 2 vials Ferment at 65F. Carbonate: 1 – 1.5 volumes

Category 9D: Irish Red Ale Clean ester restrained profile Higher attenuation than Scottish ale More bitter than Scottish ale Not bitter enough to be an English Pale ale Malt and hops are balanced

Category 9D: Irish Red Ale Aroma: Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none. Taken from 2008 BJCP Style Guidelines:

Category 9D: Irish Red Ale Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head. Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

Category 9D: Irish Red Ale Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

Category 9D: Irish Red Ale Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish

Category 9D: Irish Red For a 10 Gallon Batch: Specialty Malts: Crystal 55 L lb (227 g) Crystal 75 L lb (227 g) Roasted Barley 500 L lb (113 g) Vital Statistics: OG – FG – IBU 17 – 28 SRM 9 – 18 ABV 4 – 6% Dawson Frasiers Sandhills Snotty Nose Irish Red Ale Taken from Hogtown website:

Category 9D: Irish Red For a 10 Gallon Batch: All Grain: English Pale Ale Malt 15 lb (6.8 kg) Single infuse 1 hour at 152F, 10 min Mash out 168F, 30 min Sparge temp 168F Hops: Fuggle 5% AA 60 min 1.25 oz IBU 14.3, EKG 4.75%AA 60 min 1 oz IBU IBU 10.8, Fuggle 5% AA 30 min 1 oz IBU 5.8 Yeast: WLP001 2 vials Ferment at 66F. Carbonate: 2 – 2.5 volumes Dawson Frasiers Sandhills Snotty Nose Irish Red Ale Taken from Hogtown website:

Category 9E: Strong Scotch Ale Wee Heavy – Rich malt character – Low hop bitterness – Higher alcohol – Least ester restrained Scottish ale but still a very clean profile

Category 9E: Strong Scotch Ale Aroma: Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none.

Category 9E: Strong Scotch Ale Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist in stronger versions. Legs may be evident in stronger versions. Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

Category 9E: Strong Scotch Ale Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley).

Category 9E: Strong Scotch Ale Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary.

Category 9E: Strong Scotch Ale Specialty Malts: Crystal 40L lb (0.45 kg) Honey Malt 18L lb (227 g) Crystal 120L lb (113 g) Pale Chocolate 200L lb (113 g) Vital Statistics: OG – FG – IBU 17 – 35 SRM 14 – 25 ABV 6.5 – 10%

Category 9E: Strong Scotch Ale Extract: English Pale Ale 14.5 lb (6.57 kg) Munich LME 0.25 lb (113 g) OR All Grain: English Pale Ale Malt 20 lb (9.07 kg) Munich Malt 0.5 lb (227 g) Single infuse 1 hour at 158F Hops: EKG 5%AA 60 min 1.6oz (45g) IBU 26.4, EKG 5%AA 10 min 0.5oz (14g) IBU 1.7 Yeast: WLP001 4 vials Ferment at 65F. Carbonate: 2 – 2.5 volumes