so, wednesday i'm going to brew 11 gallons of a scottish 60. grist bill is as follows:
6oz Roasted barley.
i think i have about .45oz of magnum to bitter to around 14 IBU's.
plan is to pull off 2 gallons of the first runnings and boil down to 1 gallon, then add back at the end of the boil. it's a 2 hour boil, and i'm thinking i'm going to get knocked down to about 9 gallons in the kettle. so that would be 10 into the fermenters, but that doesn't account for trub loss in the fermenter, which is why i like to go to 11. so, i guess i'm just thinking out loud, but could use some pointers on experienced scottish beer brewers.