Label

Finished Product

BudderSkaatch Brown Ale Label BudderSkaatch Brown Ale Poured
Click here for Kelli's Birthday Brew label

Brew Log

 
Beer Type: English Brown Ale
Kit & Type: Bald Head Brown Ale
(HomebrewUSA)
Extract w/Specialty Grains
Ingredients: 6 lbs. Light LME
0.5 lb 60L Crystal Malt
0.5 lb Chocolate Malt
1.5 oz Fuggles Hops
Adjuncts: 375 ml Torani Butterscotch Syrup
Finishing Hops: 0.5 oz Fuggles
Yeast: White Labs English Ale Yeast
WLP002
Pitch Temp: 75 °F
Priming Sugar: 1 cups DME M/LT + 0.25 cups Torani Butterscotch Syrup
Orig. Gravity: 1.047 (1.046 + .002 (temp adj))
Final Gravity: 1.011 (1.010 + .001 (temp adj))
ABV: 4.85%
Quantity: 54 Bottles
Fermentation & Conditioning:  
 

  02/04/2007
  • Began bringing yeast to room temp at 12:00.
  • Sterilized all equipment.
  • Crushed and bagged specialty grains.
  • Steeped for 45 minutes @ 165 °F ±5 °F in 2 gallons water starting at ~ 19:00.
  • Sparged grains with 2 qt water @ 150 °F.
       Note: Should have been 3 qts @ 170 °F.
  • Brought to boil and added LME & 0.5 oz Fuggles Hops @ 20:00.
  • Added 0.5 oz Fuggles Hops after 30 minutes.
  • Added 0.5 oz Fuggles Hops after 15 minutes.
  • Added 375 ml Torani Butterscotch Syrup after 10 minutes.
  • Added 0.5 oz Fuggles Hops after 5 minutes and removed from heat.
  • Placed covered brew pot in ice bath.
  • Added cooled wort to 3 gallons cold water (total volume 5.25 gallons) and cooled to 75 °F.
  • Took specific gravity reading and pitched yeast at 22:30.
  • Placed water-lock on primary fermenter and placed in pantry.
  02/05/2007
  • Visibile signs of fermentation noted at 17:30.
  02/10/2007
  • Transferred to 5 gallon carboy for secondary fermentation.
  • Placed water-lock on secondary fermenter and returned the brew to the pantry.
  02/24/2007
  • Boiled 1 cup dry malt extract (medium/light) and 0.25 cup Torani Butterscotch Syrup in 2 quarts of water for 15 minutes.
  • Added priming solution to bottling bucket and siphoned beer from secondary fermenter to bottling bucket.
  • Filled and capped 54 twelve ounce bottles.
  • Placed bottles in plastic lined boxes and placed boxes in pantry.
  03/23/2007
  • Kelli's Birthday.
  • Consumed much BudderSkaatch.

Final Notes:

  Ok, I wasn't actually all that fond of this one, but that's not important. Kelli wanted butterscotch beer, so that's what I made. I'd probably have liked it rather thoroughly if it weren't for the butterscotch part. Oh, I like butterscotch! Just not in my beer. Regardless, I appear to be in the minority since everyone else really seemed to love it.

The beer was a deep reddish-brown in color and formed a very respectable head which had very good retention. The body was rather unusual. I honestly can't say if it has a full or light body. The syrup seems to have given it an almost "oily" quality that makes it difficult for me to judge. In addition to the normal flavors and smells of an English Brown Ale, the butterscotch made a subtle appearance in both scent and taste (although, again, I seem to be the only one who noticed).

If I were to (for some reason) brew this again, I would probably try to find a better way to get the butterscotch flavor into the mix. Pudding in the secondary? Anyone?