One of my favorite session beers of my travelling years was a little known beer available (at the time) mostly in far northern Scotland pubs called just "Orkney" on the tap handles. I figured out is was Dark Island from vague memories of the logo and the fact that there is NO WAY I downed 6 British pints of Skullsplitter in and evening and still walked home to the Hostel. Yes, this was 17 years ago.
So I have read the Beer Advocate reviews of the bottled version and the breakdown is much like this:
Dark brown, almost black with a little ruby if the light is right (check, agrees with my memories)
Little to not head, similar body to Scottish 70/ and low carbonation (check)
I little bit of hop bitterness at the front but overall a malty flavor with fig and/or raisin and chocolate, slighty roasted notes.
Everyone is calling it a Scottish ale but is totally unrelated to any other of the style I have had.
So I want to make a similar beer and ended up with (10 gallon batch):
13# America 2-row
2 # Mild Malt
2 # Special B
.5# De-bittered black
Hop schedule is still up in the air but thinking about 1 OZ Magnum for 60 minutes and 1 OZ Fuggles at 10 minutes.
Mash for 60 minutes at 155. Single batch sparge to 11.5 gallons.
S-04 at 63 F for two weeks then straight to the keg.
How close does this sound?