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:	100 IBU
OG:	1.096		FG:	1.012
Alcohol:	10.8% v/v (8.5% w/w)
Water:	4 gal bottled reverse-osmosis water 8 lb ice (1 gal)(r-o)
Grain:	1 lb. American 2-row 1 lb. American crystal 20L
Steep:	mix 0.5 g ro water at 128° with 2 lb grain in small kettle, adjust to 160 , keep betweem 154-158 for one hour. drain & sparge with 1 gal 170°
Boil:	60 minutes	SG 1.160	3 gallons
	12 lb. Pilsner light malt extract
	add 2 tsp brewers salts at start reserve 1/2 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:	1 oz. Columbus (15% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Columbus (15% AA, 50 min.) 1 oz. Columbus (15% AA, 40 min.) 1 oz. Centennial (10.5% AA, 40 min.) 1 oz. Columbus (15% AA, 20 min.) 1 oz. Centennial (10.5% AA, 20 min.) 1 oz. Cascade (aroma) 0 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°.also pitch an additonal pack right onto wort.
Log:	Recipe concocted Sunday Sept 25, 2011, brewed oct 9 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. aargh -- forgot to reserve lme.
Tasting:	should be Hoppier and higher PA than Scotty's Strong Ale.

Recipe posted 10/09/11.