Scottish Strong Ale Recipe Advice Needed

A couple of months ago I tasted both Traquair House's Ale and Jacobite Ale for the first time and fell in love. They represent to me everything that a Scottish Ale should and could be. Because of that I have been working on developing a partial mash recipe that is close to the Jacobite ale (based partially on Skotrat's Traquair House Ale Clone recipe). I would much appreciate any thoughts or advice. Cheers!



Recipe: Old Meldrom's Bits and Bobs Ale
Brewer: Zandrsn
Asst Brewer:
Style: Strong Scotch Ale
TYPE: Partial Mash
Taste: (30.0)

Recipe Specifications
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Boil Size: 3.96 gal
Post Boil Volume: 3.38 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.086 SG
Estimated Color: 23.7 SRM
Estimated IBU: 23.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 110.0 %
Boil Time: 120 Minutes

Ingredients:
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Amt Name %/IBU
2 lbs Pale Malt, Maris Otter (3.0 SRM) 17.8 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 6.7 %
8.0 oz Roasted Barley (300.0 SRM) 4.4 %
7 lbs 16.0 oz Light Dry Extract (8.0 SRM) 71.1 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 18.4 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 3.5 IBUs
0.25 tsp Irish Moss (Boil 15.0 mins)
0.50 oz Goldings, East Kent [5.00 %] - Boil 8.0 Hop 1.4 IBUs
1.00 oz Coriander Seed (Boil 5.0 mins)

1.0 pkg Scottish Ale (Wyeast Labs #1728)

1.00 oz Coriander Seed (Primary 7.0 days)
2.00 oz Oak Chips (Secondary 7.0 days)
0.50 oz Goldings, East Kent [5.00 %] - Dry Hop 7 days 0.0 IBUs


Mash Schedule: Bits and Bobs Ale
Total Grain Weight: 11 lbs 4.0 oz
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Name Description Step Temperat Step Time
Protein Rest Add 6.00 qt of water at 130.2 F 125.0 F 30 min
Saccharification Heat to 155.0 F over 15 min 155.0 F 60 min
Mash Out Heat to 175.0 F over 10 min 175.0 F 5 min

Sparge: Fly sparge with 2.85 gal water at 180.0 F
Notes:
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Add grains to about 1½ gallons of water at 125°F. Hold for 30 minutes for a protein rest.

Raise to 155°F and hold for 1 hour for starch conversion.

Mash out at 175°F for 5 minutes. Rinse grains with 180°F water.

Add extracts and boil for 2 hours.

At 1-hour mark add 1 oz. East Kent Goldings hops.

At 90mins add .5 oz. East Kent Goldings.

Add Irish moss at 15 minutes remaining.

Added .5 oz. East Kent Golding hops at 8 minutes.

Add 1 oz. crushed coriander seed at 5 minutes.

Add final 1oz of coriander and .5oz hops in primary along with oak chips

I am also hoping to get a bigger brew pot soon, so may have to adjust this recipe for that...

Bump?

It's a bit heavy on the roasted barley, but it's not bad otherwise. I'd cut it in half, were I you. What's with the coriander? Can't say I've seen that before in this style. The dry hopping also seems a bit out of place, but at 1/2oz it probably won't make much of a difference anyway.

Four ounces of roast is better.

I like two oz roast, two oz chocolate or carafa better, personally

The coriander is used as a flavoring in the Jacobite ale that I mentioned above, which is one of my favorite Scottish Ales. Thanks for the advice about the roasted barley. I was basically going off of what I knew of Traquair House's recipe which is that they only only use the two malts (2-row and roasted barley that is, no crystal) for their house ale. I added the crystal to help with the caramel flavor and color since I'm not cooking over an open fire like they do...

Two years later...how did this come out?