Scottish ale recipe critique

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Kithara

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I was thinking about doing a couple beers in one weekend a few weeks from now, and one of the beers I was thinking about doing was a scottish ale. The recipe I came up with is a partial mash, but it's my first partial mash, so any advice would be great.

Dry Malt Extract: 10 lbs.
Crystal 120L: 0.2 lbs.
Chocolate malt: 0.1 lbs.
Smoked malt: 0.3 lbs.
Roast barley: 0.1 lbs.
Carapils: 0.1 lbs.
Biscuit malt: 0.2 lbs.
2 row pale malt: 1.0 lbs.

1 oz. Fuggles 60 min.

Wyeast 1338 - European Ale

Thanks!
 

sagnew440

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I brewed a version of Boar Beer's scottish 80/- and bumped up the gravity. It turned out fantastic. As for your recipe it looks good, I've never used smoked malt before so i don't know how smoky it is. I used wlp028(edinbough) and it gave it a very mild smoky peet flavor.
 

jfr1111

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This doesn't make any sense, 1.090 OG gives out 1.025 FG in Beersmith at 70% attenuation. You would have less than 40% attenuation.
 
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Kithara

Kithara

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Woops, you're right, I had the wrong numbers plugged into my spreadsheet.
 
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