Feedback on a Strong Scotch Ale

[size=+2]Wee Baby Seamus[/size]
[size=+1]9-E Strong Scotch Ale[/size]
Author: Brian Schmittgens



Size: 5.5*gal
Efficiency: 75.0%
Attenuation: 71.0%
Calories: 290.63*kcal per 12.0*fl oz

Original Gravity: 1.086 (1.070 - 1.130)
|============#===================|
Terminal Gravity: 1.025 (1.018 - 1.056)
|==========#=====================|
Color: 19.03 (14.0 - 25.0)
|===============#================|
Alcohol: 8.09% (6.5% - 10.0%)
|===============#================|
Bitterness: 23.1 (17.0 - 35.0)
|=============#==================|

[size=+1]Ingredients:[/size]
13.75*lb Golden Promise Malt
2*lb Munich 10L Malt
1*lb Caramel Malt 60L
1*lb Wheat Flaked
.25*lb Roasted Barley
1*oz East Kent Goldings (5.0%) - added during boil, boiled 60*m
.5*oz East Kent Goldings (5.0%) - added during boil, boiled 30*m
1.0*ea WYeast 1728 Scottish Ale™

[size=+1]Notes[/size]
Mash @ 152º, carmelize 1 gallon of first runnings

Ferment @ 56º raising to 66º after a few days

I'm anticipating lower attenuation because of the WY 1728. Because of that, I'm mashing at 152º to get a little bit more fermentable wort. I'm also not using any peated malt because I've heard you're not actually supposed to use that in this style.

I'm planning to start fermentation in the mid 50s and then raise it to the mid 60s after about 4 or 5 days to help it finish up. I'll probably over pitch this a little since I'm fermenting at the bottom end of what they suggest for this strain.

What's everyone think?
As usual, any and all opinions are welcome and appreciated.

looks good to me, the last two times I've used that strain it's been quite estery, so I think fermenting cold would be a good choice.

Thanks. I've never made this style before, and in fact, the only commercial example I've had is Great Divide's Claymore. Planning to age this one until November, so I want to make sure I get it right.

BTW, when I first glanced at your name, I thought it was Frank Stallone

Anyone else?

From feedback I've gotten in my local homebrew club's forum, I think I'm going to drop the Munich and just up the Golden Promise. I'm also going to start fermentation at 62º instead of 56º.