Edimburgh 90 Shilling Scotch ale

I created this recipe after reading the book "Scotch ale", written by Greg Noonan, Classic Beer Style Series, Brewers Publications. I tried to adjust my water to Edingburgh's water, starting with an average analysis of Montreal's water profile.
I smoked my malt in my BBQ, using maple wood:
http://webpages.charter.net/rcalley/html/other.htm

Brewer:	Brouemaster		Email:	brouemaster@hotmail.com
URL:	http://www.bieropholie.com/
Beer:	Edimburgh 90 Shilling Scotch ale		Style:	Strong Scotch Ale
Type:	All grain		Size:	40 liters
Color:	18 HCU (~11 SRM)		Bitterness:	29 IBU
OG:	1.079		FG:	1.020
Alcohol:	7.6% v/v (6.0% w/w)
Water:	28 l Mash liquor (70 l total liquor, 63 l used) 14 g Gypsum (200 mg/l) 4.8 g Epsom salt (69 mg/l) 2.6 g Salt (37 mg/l)
Grain:	8kg American 2-row 500g Dextrine malt (Cara-Pils) 100g Roasted barley 3kg 500g Gamrbinus ESB 400g Smoked British Carastan
Mash:	80% efficiency
	1:15 Mash 65.6°C
Boil:	90 minutes	SG 1.070	45 liters
	2 g Irish moss (50 mg/l) 5 minutes before strike
Hops:	50g Kent Goldings (5.5% AA, 50 min.) 50g Kent Goldings (5.5% AA, 20 min.) 15g Galena (12% AA, 20 min.) 15g Kent Goldings (5.5% AA, 5 min.)
Yeast:	1728 Scottish Ale yeast from Wyeast
Log:	3 g Gelatin (75 mg/l) dissolved at 65°C and cooled down to 44°C before adding to fermented beer for the last 10 days of maturation.
Carbonation:	Carbon dioxide level: 2.5 Half of the brew is bottled with 8 g/l of dextrose and some fresh yeast. The other half is kegged and stabilized to 17 PSI at 10°C.

Recipe posted 10/13/02.