Recipe Type: All Grain
Yeast: WY1728
Yeast Starter: 0.75 gal
Batch Size (Gallons): 5
Original Gravity: 1.126
Final Gravity: 1.037
IBU: 56.6
Boiling Time (Minutes): 60
Color: 25
Primary Fermentation (# of Days & Temp): 14 @ 68°F
Secondary Fermentation (# of Days & Temp): 14 @ 68°F
Tasting Notes: Malty, mild smokiness, rich...really hit what I was going for with this one

I came up with the recipe as a way to push (and exceed in some cases) the limits of the Strong Scotch Ale (9E) category. Mashing this was quite the chore...it came almost to the lip of my 15.5 gallon keggle. Make sure you mash with a low water/grain ratio (1lb/qt), recirc the runnings ALOT, and then sparge the heck out of it for maximum efficiency. That said, this came out really good, IBU's may seem a bit high, but I was using 1 year aged hops, so adjust accordingly. I tasted when trasferring to the secondary, and it was already fantastic, so I can't wait for the next two weeks to pass, and then get it carb'b up. I'll post a follow up once it's ready.

Recipe: 160/- Scotch Ale TYPE: All Grain
Style: Strong Scotch Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 25.0 SRM SRM RANGE: 14.0-25.0 SRM
IBU: 56.6 IBUs Tinseth IBU RANGE: 17.0-35.0 IBUs
OG: 1.126 SG OG RANGE: 1.070-1.130 SG
FG: 1.037 SG FG RANGE: 1.018-1.030 SG
BU:GU: 0.450 Calories: 242.2 kcal/12oz Est ABV: 11.9 %
EE%: 72.00 % Batch: 5.50 gal Boil: 7.24 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 26 lbs 2.7 oz Total Hops: 8.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
19 lbs 10.0 oz Golden Promise (2.7 SRM) Grain 1 75.0 %
3 lbs 14.8 oz Amber Malt (22.0 SRM) Grain 2 15.0 %
1 lbs 13.3 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 7.0 %
12.6 oz Smoked Malt (9.0 SRM) Grain 4 3.0 %


Name Description Step Temperat Step Time
Protein Rest Add 26.16 qt of water at 131.1 F 122.0 F 30 min
Saccharification Heat to 156.0 F over 15 min 156.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

---SPARGE PROCESS---
Fly sparge with 5.34 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.104 SG Est OG: 1.126 SG
Amt Name Type # %/IBU
2.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 5 14.1 IBUs
2.00 oz Willamette [4.70 %] - Boil 60.0 min Hop 6 18.2 IBUs
1.00 oz Willamette [4.70 %] - Boil 45.0 min Hop 7 8.3 IBUs
1.00 oz Goldings, East Kent [4.90 %] - Boil 30.0 Hop 8 7.3 IBUs
1.00 oz Fuggles [4.20 %] - Boil 15.0 min Hop 9 4.0 IBUs
1.00 oz Glacier [4.90 %] - Boil 15.0 min Hop 10 4.7 IBUs

---FERM PROCESS-----------------------------
Primary Start: 12/26/2011 - 14.00 Days at 67.0 F
Secondary Start: 1/9/2012 - 14.00 Days at 65.0 F
Style Carb Range: 1.60-2.40 Vols