Scottish ale recipe critique

[Kithara]

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!

 

[jfr1111]

Og-fg ? Batch size ?

 

[Kithara]

5.5 gallon batch
OG: 1.09
FG: 1.06

 

[sagnew440]

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.

 

[Naked_Eskimo]

FG is 1.060? You sure?

 

[Kithara]

FG is 1.060? You sure?

I just used 70% as the likely attenuation based on Wyeast's profile of that particular yeast.

 

[jfr1111]

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.

 

[Kithara]

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

 

[jfr1111]

Yeah, figured there was something rotten in Denmark