Recipe Type: All Grain
Yeast: Wyeast 1728 Scottish Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 24
Boiling Time (Minutes): 60
Color: 9 SRM
Primary Fermentation (# of Days & Temp): 3 Weeks @ 62F
Tasting Notes: A slightly sweet, very drinkable Scottish ale with a nice reddish hue.

This recipe is inspired by the Caledonian 80/- that comes from Edinburgh. I haven't had one in half a decade, so I don't know how close it is, but the ingredients are similar so some credit is due. I've only just bottled this, but after 5 days, it's absolutely delicious. Lots of malt character, a tad sweet, but still a hops presence. The yeast provide a light smokiness that comes out over more over time (I brewed a PM version of this before that was quite similar and had a great, mild smokiness develop after 3 weeks or so in the bottle).

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9 lbs 6.5 oz Golden Promise
1 lb Amber Malt
8 oz Torrified Wheat
1.5 oz Roasted Barley

60 min: 1 oz Kent Goldings (5.0% AA)
20 min: .5 oz UK Fuggles (4.0% AA)
5 min: .5 oz UK Fuggles (4.0% AA)

1 tsp Irish Moss @ 15 minutes remaining.

I did this as a BIAB stovetop recipe. I mashed at 155F average for 75 minutes. Dunk sparged at 165F for 10 minutes. Drew off 2 cups worth of wort, boiled down to an almost syrup-like consistency and added back in to the boil with about 15 minutes left (an attempt at adding some caramel sweetness).

Bottled with priming sugar, aiming for 1-1.5 vols of CO2.

I absolutely love this beer after less than a week in bottle, and am too excited to wait longer to share the recipe. I will update with more tasting notes later, but a previous iteration (PM with a slightly different ingredient list) was so tasty I just know this should be even better.