Scary Scotch

Brewed in early December, 1998. Was in the secondary fermenter on 12/31/98, and, then, was moved (while still in secondary) into my new house in early March. It was stored in a dark, cool basement until late June 1999, at which point it was kegged.

Brewer:	Steve		Email:	steve@chronictonic.com
Beer:	Scary Scotch		Style:	Strong Scotch Ale
Type:	All grain		Size:	4.5 gallons
Color:	38 HCU (~18 SRM)		Bitterness:	31 IBU
OG:	1.100		FG:	1.025
Alcohol:	9.7% v/v (7.6% w/w)
Grain:	15 lb. British pale 12 oz. British crystal 50-60L 3 oz. Roasted barley
Mash:	75% efficiency
Boil:	120 minutes	SG 1.056	8 gallons
	I was brewing with a friend who had used a half pound of smoked malt (mashed in a grain bag). After he had used the grains in his mash, I put the grain bags into my boil kettle and allowed my wort to fill up the kettle around it. I removed it after the sparge as the kettle just began to boil.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Fuggles (4.75% AA, 10 min.) 1 oz. Fuggles (aroma)
Yeast:	2 Wyeast XL Scotch Ale bags
Carbonation:	Keg into a corny keg, bring it to about 10PSI and put it in the fridge. After 24 hours I increased it to 24PSI for about a week and then dropped down to 8 to serve. Carbonation came out really nice - not overly carbonated, but, easy to get a nice lacey head to top off a mug.
Tasting:	Well like by all who have tried it - especially after being in the keg about 3 weeks now. I was a bit worried about it being in secondary so long, but, it certainly has not hurt this brew. Flavor is very malty, with a nice hop aroma and just a hint of smoke flavor on the finish. Considerably sweeter than I expected, but, is a definate crowd pleaser.

Recipe posted 07/26/99.