Wee Baby Seamus
9-E Strong Scotch Ale
290.63*kcal per 12.0*fl oz
1.086 (1.070 - 1.130)
1.025 (1.018 - 1.056)
19.03 (14.0 - 25.0)
8.09% (6.5% - 10.0%)
23.1 (17.0 - 35.0)
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™
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.