Hop Scotch

Wee-heavy recipe. Very sweet. True to style but too much for me.
This is a good choice for long maturation. This was very popular with
my friends. I brewed this a year and a half ago and I have three bot-
tles left. Much improved over time.

Brewer:	Bill Maynard		Email:	Walry@juno.com
Beer:	Hop Scotch		Style:	Strong Scotch Ale
Type:	All grain		Size:	5.25 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	29 IBU
OG:	1.091		FG:	1.022
Alcohol:	8.9% v/v (7.0% w/w)
Grain:	14 lb. Belgian pale 1 lb. American crystal 10L 1.3 lb. Dextrine malt (Cara-Pils) .13 lb. Roasted barley
Mash:	80% efficiency
	Mash in at 145° for 25 min rest. Decoction at 156° for 20 min rest. Boil for 30 min. Combine and rest at 158° for 60 min. No mash out.
Boil:	90 minutes	SG 1.064	7.5 gallons
Hops:	1 oz. Bullion (9% AA, 60 min.)
Yeast:	WYeast 1728. Starter was stepped up twice.
Log:	Yeast was pitched at 65° with a lag time of four hours. Primary for eight days at 60°. Secondary for four weeks at 60°.
Carbonation:	Primed with .66 cup of corn sugar.
Tasting:	Very sweet. Sticky sweet. Maybe next time I will mash at a lower temp. probably at 154-151°. Other than that it tasted malty and had an alcohol finish. The color was deep burgundy. One year later the sticky sweet flavor gave way a little to alcohol warmth. Getting better.

Recipe posted 03/13/01.