Wednesday, February 26, 2014

3rd Rock Pale Ale and Jamil's BCS Scottish 70/-

Pictured left is a Scottish 70/- from Jamil's "Brewing Classic Styles".  In the book he offers two recipes on the same style, one more traditional, the other a modern take on the classic.

I opted the modern version which includes 2-Row, Munich, Honey Malt, both medium and dark Crystal.  Finally Pale Chocolate Malt.

I brewed to an OG of 1040 with a single addition of Target @ 60 minutes for 13 IBU.  I mashed as prescribed @ 158F, fermentation stopped at an FG of 1.014-1.016.  I fermented with 4th gen Pacman yeast harvested from a bottle of Rogue Brutal Bitter.

The beer is excellent!  Lots of character for such a small beer.  Nice body, head retention, great colour.  Could see this becoming a house style.  Easy drinking, satisfying and you can drink two or three and feel fine.  Great social brew for sure.

Pictured right is a late hopped APA.  I call it "3rd Rock".  2-Row, Munich, CaraPils, and a touch of CaraAroma for colour.  OG about 1060.  I followed this with an insane hopping schedule!  Follow me here:

Chinook/Cascade/ Columbus @ 25 min, 15 min, 5 min and 1 min.  IBU count of ~ 36.  Each addition featured a 2:1:1 ratio.  Example 2:1:1 Chinook:Cascade:Columbus followed by 2:1:1 Cascade:Chinook:Columbus followed by 2:1:1 Columbus: Cascade:Chinook.   I then did the same for two dry hops, each 4 days long.  A total 240g for 20 Litres of beer!

First off, the beer drinks nothing like 36 IBU, more like 50 or 60.  It's clear with decent head retention.  Love the colour, classic IPA.  I am picking up some slight oxidation.  I dry hopped this in a secondary which I might not do again.  I have had better success hopping in the keg.  Intense grapefruit and pine flavours.  It's very nice but could do with some more body.  I used 8% CaraPils so perhaps a slightly higher mash temp might be in order.  Nice aroma but not as pungent as I was expecting.  I am getting little from the Columbus.  The Cascade and Chinook shine.  Fermented with Pacman, finishes quite dry.  Drinks like an IPA not the intended APA.


  1. finding i am liking a lot of the recipes from the Brewing Classic Styles book - i just need to keep reminding myself that the book is set to Rager - and when i input the recipe into Beersmith2 I need to change my hops from Tinsenth to Rager - now I always double check before I enter a new recipe to see what my defaults are- Looking forward to making this 70/- one (eventually) but i think we are going to do the classic method. great post :) and love the pics on your blog :)

    1. The Rager/Tinseth thing gets me sometimes too! I don't believe any are all that accurate anyways, LOL!

      This is the first brew I've made from BCS, The 70/- was real nice. Surprisingly malty for such a low OG. I have done kettle caramelization once before, Irish Red, I felt it was effective. You really need to boil down those first running's.

      Thanks for chiming in!