--- Owenbrau@aol.com
> wrote:
>In a message dated 10/14/2000 10:07:15 AM Eastern Daylight Time, 
>angus@iamawitch.com writes:
>
>> I kept the mash temp around 78 C and the final brew turned out a nice 
>coppery/
>> brownish red with a licorice smell and malty taste.  Bittering was done 
>with 
>> hops alone since I couldn't get any heather.
>>  It has plenty of body but not quite a knife-and-fork body.  A spoon will 
>do.
>
>This is ~172 F, way too high! 
True, the temp should have been 68C/154F, not 78C/172F.  I was writing from memory and didn't see the error, thanks for correcting it
<snip>

>One way to get the huge mouthfeel in a Scottish Ale is to power up your 
>kettle as soon as the bottom is covered with wort. You wind up caramelizing 
>some of the sugars (from the "Scottish Ales", Classic Beer Series)

I can't do that since I can't collect the wort and boil it simultaneously due to equipment and space restrictions.  However, after sparging I boiled the collected wort for at least 2 hours at a good rolling boil.  This gives the same effect and minimizes the risk of scorching the wort (I tend to forget stuff once it's boiling).

>Owen

/Angus

==
If you look at the sun without shielding youreyes you'll go blind.  If you look at the moon without shielding your eyes you'll become a poet.

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