Thursday, April 18, 2024

Roll-a-Style 11 ... 14C. Scottish Export

After brewing McShepardSons Irish Ale (Batch 352), I thought I'd like to do another "Roll-a-Style" beer.

In case you are not familiar with the concept ... I made a list of BJCP Styles that I've never brewed, and assigned them to the numbers 1 - 20. When I want to brew, but am not sure what style to go after, I "roll" an online 20-sided die. Whatever number I roll is the style of beer I brew next.

My most recent list was on Roll-a-Style 1 ... 3A. Czech Pale Lager.

Most recently, I rolled an 11:

11 corresponds with 14C. Scottish Export.
A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
I asked ChatGPT, "Can you come up with a 5 gallon homebrew recipe for a BJCP 14C. Scottish Export?"

It answered:
Certainly! The Scottish Export (BJCP 14C) is known for its malt-forward profile with moderate hop bitterness. Here's a 5-gallon homebrew recipe for a Scottish Export:
- 9 lbs Maris Otter Pale Malt
- 1 lb Munich Malt
- 8 oz Crystal Malt 60L
- 4 oz Chocolate Malt
- 4 oz Victory Malt
- 1.5 oz East Kent Goldings Hops (60 minutes - Bittering)
- 0.5 oz East Kent Goldings Hops (15 minutes - Flavor)
- Scottish Ale Yeast (e.g., Wyeast 1728 or Safale S-04)
**Other Additions:**
- Irish Moss (15 minutes before the end of the boil for clarity)
- Use water with moderate carbonate hardness to mimic the water profile of Scotland.
1. **Mash:**
   - Mash the crushed grains at 154°F (68°C) for 60 minutes.
   - Sparge with water at 170°F (77°C) to collect enough wort for a 5-gallon batch.
2. **Boil:**
   - Bring the wort to a boil, and add East Kent Goldings hops according to the schedule.
   - Add Irish Moss 15 minutes before the end of the boil to aid in clarity.
3. **Cool and Transfer:**
   - After the boil, cool the wort quickly using a wort chiller or an ice bath.
   - Transfer the cooled wort to a sanitized fermenter, leaving sediment behind.
4. **Aerate and Pitch Yeast:**
   - Aerate the wort well, either by shaking the fermenter or using an aeration system.
   - Pitch the Scottish Ale yeast into the aerated wort.
5. **Fermentation:**
   - Ferment at a controlled temperature around 60-65°F (15-18°C) until fermentation is complete.
6. **Conditioning:**
   - Rack the beer to a secondary fermenter for additional clarity (optional).
   - Condition the beer for at least 4-6 weeks to allow flavors to mature.
7. **Carbonation:**
   - Prime with the appropriate amount of priming sugar for your desired carbonation level.
   - Bottle and let carbonate for 2-3 weeks.
8. **Enjoy:**
   - Chill the bottles, pour into a glass, and enjoy your Scottish Export!
Remember to adjust the recipe based on your equipment efficiency, and make any modifications to match your preferences. Cheers!
On first glance, it looks mostly reasonable. So, I'll probably use this as a base and modify to match my system.

I also asked ChatGPT to come up with a name for the beer. It answered:
Naming your homebrew is always a fun part of the process! Given the Scottish heritage of the beer and its malt-forward profile, you might consider a name that reflects the rich and hearty nature of the Scottish Export style. Here are a few suggestions:
1. Highland Hearth Ale
2. Caledonian Comfort
3. Scotch Mist Amber
4. Plaid Panache Porter
5. Braveheart Brew
6. Thistle Thrill Scottish
7. Heathered Horizon
8. Tartan Tribute Ale
9. Malt Monarch
10. Kilted Craftsman's Choice
Feel free to mix and match words or themes to come up with a unique name that resonates with you and the character of your Scottish Export homebrew. Cheers!
I'm not really a fan of most of those names. The only one that somewhat "resonates" with me is the "Braveheart Brew", but I think I'll end up coming up with a different name.

(EDIT ... the name / recipe that I'm going with is Clan DunBroch Scottish Ale)

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Go Avalanche!

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