oops. too much hops?

Short answer: nope.

Longer: You can try blending but then you run the risk of infection or messing with the carbonation level. I have "successfully" blended at drinking time; pour a low-hopped beer into your hoppy beer and try to hit a happy medium. Plus you have an added advantage of having to drink two beers.

Bitterness will fade as the beer ages. But not really enough to adjust for fix a beer that is widely off the style. And a Scotch ale with a level of 67 IBUs is very hoppy. One closer to BJCP style guidelines would have under third that, especially for a 1.042 starting gravity. A "Scottish Export" should have roughly 20 IBUs.

So do what everybody does - lie. Say you meant to invent a new style. Maybe call it an Imperial Scottish Ale or some such other made-up name! ;-)

Bob Devine

"Scott_ETOH

Ya know, even besides the hops, you're so far off from a Scottish ale that I wouldn't even worry about it. Call it something else, enjoy it, and take another stab at a Scottish.

---------->Denny

-- Life begins at 60...1.060, that is.

Maybe "Bitter Brown"

I put a sample in the frige when I transfered. It dropped clear in about a day, tasted much better.

I found a much better HBS in Greensboro and will get the 'right' ingredents.

Moral of the story: "do it right the first time and you won't have to do it over"

How about "Scottish Pale Ale?"

Or just server it to friends with "bet you can't guess what this is."

Scott_ETOH I found a much better HBS in Greensboro and will get the 'right' ingredents.

If you came up with a brew you enjoy, then you did it right! Seriously, I usually make up at least three recipies a year, sometime four, either by looking at 5-6 recipes for a style and getting a feel for what writers consider good ingredients, or by saying something like "needs hops" or "too muddy, use a bottom fermenting yeast next time."

You clearly stated what you got, so no one using your recipe is going to be surprised if it tastes the way you describe it.