From Brewing Classic Styles. I did the all-grain version.
Grain bill:
- 20 lb British pale
- 0.5 lb Munich
- 1 lb crystal 40•
- 0.5 lb honey malt
- 0.25 lb crystal 120•
- 0.25 lb pale chocolate
Mash:
- Mash at 154 F for 60 minutes
Boil additions:
- 1.5 oz Kent Goldings (60 min)
- 0.5 oz Kent Goldings (10 min)
- Irish moss (10 min)
Yeast:
- Wyeast 1728 Scottish Ale (3 packs, no starter)
Notes:
- Target OG: 1.099
- Mash with 28 qts
- Collected 9.5 gallons of wort
- 90 minute boil
- OG: 1.100
- about 5 gallons into the fermenter
- Fermented in bucket #2
- FG: 1.024
- 10.1% ABV
- 48 12-ounce bottles
- Primed with 4.1 oz corn sugar
- Bottling bucket #1 (new CHAOS bucket)
- 2015.11.29: Brew day
- 2015.12.13: Pulled a sample. Gravity at 1.026.
- 2016.01.23: Bottling day
- 2016.05.04: Definitely oxygenated. A bit over-carbonated. Some bottles might be infected—WAY overcarbonated.