Batch 63: Scottish 80/-

I hadn't done one of these in a while, and a nice, warming scottish ale sounds good for the winter. Hence, this one's a bit on the strong side, but not too strong to drink in one winter. 10 gallon batch, split with Jim McManus.

Procedure differed from normal -- strike and sparge water was heated up outside, sparge, boil, and chill were conducted inside.

Recipe

Grain Bill

10 # Crisp Maris-Otter
10 # Durst Pilsner
1 # Simpson's Medium Crystal
12 oz. Simpson's Golden Naked Oats
12 oz. Simpson's Roasted Barley

Hops

2 oz Willameette (6% AA) @60 minutes

Yeast

Wyeast 1728 Scottish ale yeast, 1L stirred starter, decanted and stirred with another liter of wort.

Mash

Vitals

OG: 14.7 B (1.060)
FG: 8.2 B (1.019)
Calculated IBUs:
Carbonation:

Timeline

Brew day: November 27, 2005

10:15 am: Start heating about 12-13 gallons of water (outdoor burner)
11:25 am: Mash-in at 154F, 5.5 gallons 174F water.
12:45 pm: First runoff.
12:15 pm: Added about 5 gallons of sparge water.
1:07 pm: Second runoff.
1:15 pm: Added second 5 gallon sparge charge.
1:35 pm: Third runoff.
1:50 pm: Mash tun, etc. cleaned out.
2:10 pm: Boiling!
2:30 pm: Add hops.
2:45 pm: Add whirlfloc.
3:30 pm: Start chilling.
3:55 pm: Pitched yeast, 14.7B.

Racked to keg 12/17 (finally), S.G. 8.2B corrected => 1.019.

Tasting notes

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