Scottys Imperial Highland Ale

Inspired by Scotty's Strong ale, with Belgian & Imperial pale ale influence. Categorized as barley wine to better fit normal categories

Brewer:	George		Email:	nobody@nowhere.man
Beer:	Scottys Imperial Highland Ale		Style:	Strong Scotch Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	98 IBU
OG:	1.096		FG:	1.012
Alcohol:	10.8% v/v (8.5% w/w)
Water:	3 gal bottled reverse-osmosis water 16 lb ice (2 gal)(r-o)
Grain:	1 lb. American 2-row 1 lb. American crystal 20L
Steep:	mix 0.5 g ro water at 128° with 2lb grain in small kettle, adjust to 122°. Steep 30 min; add 0.5g 190° water, adjust to 158°, steep 30 min, drain & sparge with 1 gal 160°
Boil:	60 minutes	SG 1.160	3 gallons
	12 lb. Light malt extract
	add 2 tsp brewers salts at start reserve 1 cup LME for conditioning, and 1 cup unhopped warm wort for starter. 2 tsp Irish moss, 1 at 50 min, one at end of boil
Hops:	2 oz. Columbus (15% AA, 60 min.) 2 oz. Centennial (10.5% AA, 60 min.) 1 oz. Columbus (15% AA, 45 min.) 1 oz. Columbus (15% AA, 30 min.) 1 oz. Cascade (aroma) 1 oz. Centennial (aroma)
Yeast:	Safale S-58 Belgian Ale Yeast, started in 1 cup lme held back from boil (no hops in starter), with yeast nutrient. this starts to ferment while wort boils (1hr) and is pitched when wort is 76°
Log:	Recipe concocted Sunday Sept 25, 2011 using only LME and grains, no DME.
Carbonation:	2.5 volumes	Dried Malt Extract: 7.72 oz. for 5 gallons @ 70°F
	PLAN: 8 oz LME dissolved in 1qt of fermented wort, then added back to bottling bucket & stirred well. Using lme instead of calculated dme. Consider adding Pasteur Champagne yeast if not added earlier.
Tasting:	should be Hoppier and higher PA than Scotty's Strong Ale.

Recipe posted 09/18/11.