SWMBO asked me to make her a Scotch ale that's similar to Robert the Bruce. She says she likes it because it isn't bitter or hoppy.
After some research, how does this look for a five gallon batch?
Mild malt, 8.5 lbs
Munich malt, 1 lb
Brown malt, 0.5 lbs
Chocolate malt, 0.25 lbs
Special B, 0.125 lbs
1 oz EKG hops added at 60 minutes
Mash 156 - 158°F. Ferment with Wyeast 1728 around 60 - 65°F
Brew with hard water
My idea is that the mild malt would provide a sweeter, rounder flavor than Marris Otter. The munich malt would give it a malty backbone. The brown and chocolate malt would give it the roasted flavor and color it needs. And the special B would lend sweetness and a touch of complexity.