Hercules Rockefeller
Well-Known Member
I'm trying to get a really smoky scoth ale here, with more maltiness than hoppiness. this is for a 5 gallon batch. Any suggestions or thoughts are appreciated!
Mash:
.5 oz. Burton water salts
8 lbs 8 oz Maris Otter malt
8 oz. Scottish caramalt, 40° Lovibond
4 oz. Belgian cara-Vienne malt, 20° Lovibond
4 oz. Belgian Kiln amber malt, 22° Lovibond
8 oz. Scottish peated malt, 2.8° Lovibond
Boil:
1 lb light DME
.75 oz. UK Northdown pellet hops (8% alpha acid) for 60 min.
0.5 oz. UK Bramling Cross pellet hops (6.2% alpha acid) for 60 min.
0.5 oz. UK Fuggle pellet hops (6.1% alpha acid) for 20 min.
Wyeast 1728 Scottish Ale
Expected OG 1.065
IBU 37
Mash:
.5 oz. Burton water salts
8 lbs 8 oz Maris Otter malt
8 oz. Scottish caramalt, 40° Lovibond
4 oz. Belgian cara-Vienne malt, 20° Lovibond
4 oz. Belgian Kiln amber malt, 22° Lovibond
8 oz. Scottish peated malt, 2.8° Lovibond
Boil:
1 lb light DME
.75 oz. UK Northdown pellet hops (8% alpha acid) for 60 min.
0.5 oz. UK Bramling Cross pellet hops (6.2% alpha acid) for 60 min.
0.5 oz. UK Fuggle pellet hops (6.1% alpha acid) for 20 min.
Wyeast 1728 Scottish Ale
Expected OG 1.065
IBU 37