All Grain Yeast:
1728 Scottish Ale Wyeast Yeast Starter:
Yes - 1 c DME/Qt Batch Size (Gallons):
6 Original Gravity:
1.105 Final Gravity:
1.026 (projected) IBU:
30 Boiling Time (Minutes):
Black Primary Fermentation (# of Days & Temp):
Still there Tasting Notes:
Malty, thick and roasty. Just what I was looking for.
Brewed this up yesterday. Killer efficiency. 1.106 OG. Mid 80's brewhouse efficiency.
A touch surprisingly the yeast has not kicked in yet after 12 hours. Crossing my fingers it's not too shocked...but it was a good solid starter, so I think it is just slow.
The Northern Brewer was the way to go. Just what I was looking for. I think you were dead on frankstoneline - I didn't like the hop flavor profile.
I left the peated where it was, but the cosmos conspired on me to make me think fast on my feet about the Special B - the store was out. So after much sampling, I settled on malt I've never tried as a sub - Bohemian malt - at the full 1.5 lbs. Somehow I ended up with an extra 16 oz of chocolate malt - help of an 10 year old in the shop I think...so I tossed it in too.
They result so far....malty roasty goodness - no where over the top for my tastes.