Glasgow Peggy-O II

Brewer:	Stolen Face Brewery		Email:	phi.chronos@gmail.com
Beer:	Glasgow Peggy-O II		Style:	Strong Scotch Ale
Type:	Partial mash		Size:	6 gallons
Color:	55 HCU (~23 SRM)		Bitterness:	23 IBU
OG:	1.080		FG:	1.018
Alcohol:	8.0% v/v (6.3% w/w)
Grain:	1.61 lb. German 2-row 1.07 lb. Belgian aromatic 1.07 lb. American crystal 60L 0.60 lb. Roasted barley
Mash:	75% efficiency
Boil:	60 minutes	SG 1.137	3.5 gallons
	9.9 lb. Light malt extract
	1 tbsp. Irish Moss (30 min.) 8 oz. Malto-dextrine 1 oz. Heather Tips (30 min.)
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 0.5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	600ml starter of WLP028 Edinburgh Ale Yeast
Log:	15 days in Primary Racked to secondary with 3 oz. of toasted French Oak Chips soaked in Speyburn Single Malt Scotch; 48 days in secondary.
Tasting:	The dark roasted barley, Crystal 60, Belgian Aromatic and 2-row create a great malt depth that is has toasted caramel and toffee overtones, the noble English Kent Goldings hops give it earthy undertones, and the Heather tips offer subtle herbal notes. Her appearance is deep mahogany with a head that floats atop like fog on the peat bogs. Peggy-O is patient with her peaty character; I racked her to a secondary with oak chips which had been soaked in Speyburn Single Malt Scotch for four months and kept the complex flavors of pretty Peggy-O melding in the secondary for 48 days. Overall, it is a smooth, rich and malty strong scotch brew that would break the heart of Capt. William-O.

Recipe posted 07/14/10.