I have been planning on doing a Scotch ale for quite a while and this will definitely be the recipe. But I have a few questions.
How did your comparison to the real thing go?
Skotrat, in his recipe, uses only 1% of roasted barley. Do you think yours would be more roasty than his? I'm not a big fan of "roasty" in a beer and might reduce that a bit.
If you were to scale this to a 80/- would you reduce the roasted barley in the same proportion that the base malt is reduced?