Founder's Curmudgeon Old Ale

[bwible]

Has anybody brewed this recipe from their site?

https://foundersbrewing.com/latest-news/2019/curmudgeon-old-ale-homebrew-recipe/

I'm looking to brew an old ale and I like the addition of molasses in this one. I think 2 lbs of Carapils
for a 5 gallon batch seems ridiculous. Breiss says 1-5% and I usually aim in the middle of that for
about 3%. Does anybody see any reason why they would call for that?

I have 1728 Scottish Ale yeast I would like to use for this.

 

[Erik the Anglophile]

I think if you use English base malt you could skip the carapils and munich.

 

[hottpeper13]

I'm not a fan of 1728 as it has a soapy character for me, why I don't order Scotch Ales when out.
Our group did a 17 gal batch to secondary in a 15 gal barrel. The BIAB recipe we used has a 158* 60 min mash with a 168* mashout. We used Notty, I didn't do the fermentation and don't remember where it finished, but the beer was awesome. We used all Proximity malts, and thought we could up the molasses 2 oz.
Erik, big beers have a hard time keeping a good head so the amount of carapils is good. A good mashout up to 172* also helps. I do agree that if MO is used the munich can go away.

 

[Erik the Anglophile]

I've found that with big beers using only UK base malts, a good mashout rest and some time and patience to let the beer mature before serving produces decent foam stability.
And there already is dark crystal in the recipe wich in itself is a foam positive ingredient.

 

[BrewMan13]

There was a comment recommending not using 1728. My experience is that I find it gives a bit of a minerally, but otherwise very clean flavor, and usually attenuates beyond the specs at lower (for an ale yeast) temps. I always wonder why I don't use it more.
I wouldn't bother with carapils at all personally, believe it's been basically shown to not do much at all in terms of head retention/foam stability as claimed. Not sure what I would sub in instead...maybe a bit of wheat.