tag:blogger.com,1999:blog-5445569787371915337.post8697033908128687692..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1913 William Younger No. 1Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-48166461542738921772012-03-28T13:31:24.554-07:002012-03-28T13:31:24.554-07:00I am no longer surprised by these confounding reci...I am no longer surprised by these confounding recipes with corn, sugar and other adjuncts. Just not what I was told about Scotland's beer before, thanks Ron and Kristen !Arctic Alchemyhttps://www.blogger.com/profile/17595519000704103690noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-27359163980572602672012-03-28T04:47:40.122-07:002012-03-28T04:47:40.122-07:00Ron, I'm surprised by the very large amount of...Ron, I'm surprised by the very large amount of grain adjunct which, with the sugar additions, is almost to half the mash bill here. (I wonder if inexpensive international lager ever achieved such high levels of adjunct). <br /><br />Would this not reduce the richness of the palate? Apparently it does not, presumably this is due to the triple effect of low attenuation, high alcohol and heavy hopping.<br /><br />The No. 1 style and similar beers were surely the inspiration for modern Belgian Scotch Ale but I'd think most of the latter were all-malt or at least used lower levels of adjunct.<br /><br />GaryGary Gillmannoreply@blogger.com