Scotty's Strong Ale

Brewer:	George		Email:	nobody@nowhere.man
Beer:	Scotty's Strong Ale		Style:	Strong Scotch Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	85 IBU
OG:	1.099		FG:	1.012
Alcohol:	11.2% v/v (8.8% w/w)
Water:	1 gal Brita filtered water 2 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 140� water 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 1.164	3 gallons
	2 lb. Light malt extract 8.5 lb. Extra Light dry malt extract
	2 tsp brewers salts at start 2 tsp Irish moss, 1 at 50 min, one at end of boil
Hops:	1 oz. Columbus (15% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Columbus (15% AA, 45 min.) 1 oz. Centennial (10.5% AA, 45 min.) 1 oz. Columbus (15% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Centennial (10.5% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Safale S-04 Ale Yeast, started in 1 cup lme held back from boil (no hops in starter, 1 c boied wort added at end of boil.
Log:	Recipe concocted Sunday Aug 1; Target brewing date Monday Aug 2nd. 1 week primary, 2 weeks secondary, extra titration between secondary and bottling. Initial SG=1.094 at 72 degrees f. 12% PA Thursday SG-1.030 stopped bubbling, PA=6% added red star Pasteur champagne yeast After Secondary, sg=1.020; 5% pa for bottling I added 80z dme in 1qt water + more yeast
Carbonation:	2.5 volumes	Dried Malt Extract: 7.72 oz. for 5 gallons @ 70°F
	8 oz dme dissolved in 1qt of fermented wort, then added back to bottling bucket & stirred well.
Tasting:	less hoppy than Bullmoose II, no Belgian tones.

Recipe posted 08/01/10.