Scottish-American Ale?

[jkane]

To "American" it by what would be a general BJCP style is to make it hoppier. You said you wanted to stay malty though. Balance is important! So some more unfermentable sugars which would give it malt characteristics. Low Lovibond crystal (aka carmel) malt would do that without too much extra color added. Under 60 and more likely about a 15 or 20 L. Switching to Cascade (shudder, I hate cascade hops) would make most any judge think American! Adding a couple ounces at 5 minutes near the end would make it very flowery and give it a lot of typical American hop aroma.

I made a Wee Heavy recently, and used some Scotch soaked oak chips in it. Not my favorite final product, but the first 5 gallons are already gone! I have a 4 gallon carboy waiting to be kegged yet. Letting that one age a while longer with the oak and scotch. It was not intended to be "American". Just saying, it's easy to modify a recipe a little along the way to make something non-standard!

[NewEnglander]

Excellent advice! I just brewed my last batch Friday (a Stone Levitation clone) but I've got quite a bit of extra grains and hops that I plan on doing a Leftover Ale with. Perhaps I'll take another look through "Brewing Classic Styles" and aim for a 70/- but play with the hops a bit.

[Detroitpete]

NewEnglander, I think Jkane nailed the issue--balance. Yep our Americans are more 'hop forward', sad really, isn't it? ;) Me being a more malt-friendly guy. I'd say go with Jkane's suggestion of the cascades first, then see what you come up with. I'm more of a fan of small 'tweaks' instead of big changes--this way you can calibrate your desired product better without having to figure out too many permutations.

Just a slight hijack here--have a dopple bock conditioning and a black porter going right now--Its gonna be a GREAT March

[NewEnglander]

I totally hear you. I'm a science guy so changing just one variable at a time is second nature to me. I think that perhaps dry hopping with something will be the first tweak I make.

And I hear you about good things to come in March. I should be able to crack open my first Dry Irish Stout this weekend and the Levitation clone should be ready in 3 weeks!

[wvpiper]

I received a subscription to the magazine 'All About Beer' from my father in law.
First issue had an article on the 'Americanization' of European brews, ie Euro brewers turning it up a notch, so to speak.
Link to the article is here if you'd like to read it
http://allaboutbeer.com/live-beer/ap...01/ameri-brew/

[T.C.McRae V]

If you need a taster, i will nominate myselfint:int:

[beloitpiper]

I've never gotten into the "really super American" brews because they were so hoppy. I seem to only like American ales when they copy European styles. When I tastes too much hops, I feel like they're hiding a flaw in the beer.

Seriously, cut back on the hops. Let me taste the brew!

[macwilkin]

I've never gotten into the "really super American" brews because they were so hoppy. I seem to only like American ales when they copy European styles. When I tastes too much hops, I feel like they're hiding a flaw in the beer.

Seriously, cut back on the hops. Let me taste the brew!

Amen! I can't stand over-hopped beer. The local purveyor of spirits has a beer manager that loves it, and has scrapped anything besides 62 varities of APA.

T.

[wvpiper]

I've never gotten into the "really super American" brews because they were so hoppy. I seem to only like American ales when they copy European styles. When I tastes too much hops, I feel like they're hiding a flaw in the beer.

Seriously, cut back on the hops. Let me taste the brew!

'Hoppy' beers, such as IPAs, aren't an American invention, or even a recent one. They've been around for a couple hundred years, at least. The extra hoppiness and higher alcohol content act as preservatives for the beer, hence, could be shipped to troops and UK citizens over-seas, ie, India.

I prefer hoppy beers, but I also like stouts, some lagers, not sure yet about Scotch Ales, and so on.

The great thing about beer is the variety.

[beloitpiper]

'Hoppy' beers, such as IPAs, aren't an American invention, or even a recent one. They've been around for a couple hundred years, at least. The extra hoppiness and higher alcohol content act as preservatives for the beer, hence, could be shipped to troops and UK citizens over-seas, ie, India.

I prefer hoppy beers, but I also like stouts, some lagers, not sure yet about Scotch Ales, and so on.

The great thing about beer is the variety.

Yes, but American brewers take something nice, like a pale ale, and make American pale ale, which is like drinking fermented hops tea.