I’ve been working to tweak this recipe and this is what I came up with. This is my first recipe creation and would like to get any feedback you have to offer. I also have 1 oz Hallertau hops on hand. I intended to use them in this recipe, but have been reluctant. Thoughts?
Method: Partial Mash
Style: Strong Scotch Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
OG: 1.090
IBU: 25
FERMENTABLES:
2.5 lb - United Kingdom - Golden Promise (18.3%)
0.25 lb - United Kingdom - Pale Chocolate (1.8%)
0.75 lb - American - Victory (5.5%)
0.5 lb - American - Caramel / Crystal 40L (3.7%)
6 lb - Liquid Malt Extract - Light (44%)
3.15 lb - Liquid Malt Extract - Light - (late addition) (23.1%)
0.5 lb - Brown Sugar - (late addition) (3.7%)
HOPS:
1.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 90 min, IBU: 21.42
0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.31
MASH GUIDELINES:
- Temperature, Temp: 154 F, Time: 60 min, Amount: 5 qt
- Sparge, Temp: 168 F, Time: 5 min, Amount: 5 qt
YEAST:
Wyeast - Scottish Ale 1728
Starter: Yes
Form: Liquid
Attenuation (avg): 71%
Flocculation: High
Optimum Temp: 55 - 75 F
Fermentation Temp: 64 F
I plan to boil the brown sugar with a small amount of wort in a separate pot in order to caramelize the sugar before adding to the boil as a late addition