lgp
Member
Hi all. My first brew ever was a partial-mash scotch-ale milk stout with single malt scotch added in secondary. It didn't come out right (scorched the mash, and had too much specialty malt), and now that I have a few other beers under my belt that came out better (including a 10.3% winter ale that I wish I made way more of) I'm revisiting the recipe. The idea is to combine scotch ale flavors with the spices, smoke and peat of a good Highlands single malt, wrapped into a robust coffee/cocoa milk stout package. The combo might not work the way I think, but I at least want to give it one good try where everything works as it should.
The basic recipe is 2# ttl of 40lv and 60lv cara, 1# of dark chocolate, .5# roasted barley, and 4oz of a few others, including flaked oats and peated malt. This is all rolled into 2 cans of amber and 1 can of maris otter LME. 1# of lactose, and I'm using 2 1/4oz ttl Pride of Ringwood and Willamette hops. I'm expecting an OG of 1.080, FG of 1.022 or so. In secondary I'm adding just under a cup of Macallan 10-year. Brew day is Sunday. Any guesses how something like this is going to turn out?
The basic recipe is 2# ttl of 40lv and 60lv cara, 1# of dark chocolate, .5# roasted barley, and 4oz of a few others, including flaked oats and peated malt. This is all rolled into 2 cans of amber and 1 can of maris otter LME. 1# of lactose, and I'm using 2 1/4oz ttl Pride of Ringwood and Willamette hops. I'm expecting an OG of 1.080, FG of 1.022 or so. In secondary I'm adding just under a cup of Macallan 10-year. Brew day is Sunday. Any guesses how something like this is going to turn out?
