Glasgow Peggy-O

Brewer:	Stolen Face Brewery		Email:	phi.chronos@gmail.com
Beer:	Glasgow Peggy-O		Style:	Strong Scotch Ale
Type:	Partial mash		Size:	5.5 gallons
Color:	54 HCU (~23 SRM)		Bitterness:	21 IBU
OG:	1.082		FG:	1.018
Alcohol:	8.2% v/v (6.4% w/w)
Grain:	1 lb. German 2-row 1 lb. Belgian aromatic 1 lb. American crystal 60L 8 oz. Roasted barley
Mash:	68% efficiency
Boil:	60 minutes	SG 1.150	3 gallons
	9.9 lb. Light malt extract
	1 tbsp. Irish Moss (30 min.) 8 oz. Malto-dextrine 1 tbsp. dried Organic Thyme from my garden [1/2 @ 30 min., 1/2 @ 7 min.]
Hops:	1 oz. Brewer's Gold (9.7% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 0.5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	600ml starter of WLP028 Edinburgh Ale Yeast
Log:	10 days in Primary Racked to secondary with 3 oz. of toasted French Oak Chips soaked in Speyburn Single Malt Scotch; 31 days in secondary.
Tasting:	At bottling the distinct peaty notes imparted by the Speyburn single malt are delicate and complex, but the scotch is not overbearing. The organic thyme is very subtle; I will probably add heather tips next time around. Overall, it is a good malty strong scotch ale that would break the heart of Capt. William-O.

Recipe posted 01/29/10.