Scottish 70/-

Brewer:	ChriSto		Email:	-
Beer:	Scottish 70/-		Style:	Scottish Heavy Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	20 IBU
OG:	1.042		FG:	1.012
Alcohol:	3.9% v/v (3.0% w/w)
Water:	Savannah tap
Grain:	8 oz. Crystal 10L 8 oz. American Munich 8 oz. American crystal 40L 8 oz. American crystal 120L 2 oz. British pale chocolate .5 oz. peated malt
Steep:	Mash at 154°
Boil:	90 minutes	SG 1.036	6.5 gallons
	4 lb. 8 oz. Light dry malt extract
	Boil for 90 minutes to assist with caramelization.
Hops:	1.2 oz. Fuggles (4.6% AA, 60 min.)
Yeast:	3rd generation WL002 cake from Oatmeal Stout. Original plan to use WY1728 but LHBS not carrying anymore. Added (truly) a pinch of peated malt to get a hint of smoky flavor.
Log:	Primary 13 days @ 70F. Secondary 6 days @ 65F then crash cooled for 2 days. Typically would have let sit longer in secondary but needed for a party.
Carbonation:	Medium low carbonation
Tasting:	Upon kegging had a lot of phenols in this batch and feared either contamination or too much peated malt. Also was fairly hazy. Over a month in keg, though has mellowed quite a bit and became very clear. A hint of diacetyl and also some fruity notes and maybe a little too attenuated, probably all from WL002 yeast - would go back to WY1728 next time as it seems to provide better malty backbone and little esters and also bump up mash temp to 157F or look for John Bull extract with more unfermentables to increase final body. Roasty notes probably from reusing yeast off an oatmeal stout. Still, quite quaffable.

Recipe posted 07/27/09.