I am trying to create my first recipe from scratch to get close to the Scotch Ale mentioned above. It is brewed by a small brewery in Atlanta called Monday Night Brewing. Here’s my attempt:
.25# Roasted Barley
.25# Smoked Malt (The website says cherrywood smoked malt. If my LBHS has it, I’ll up it to .5#, since cherrywoood usually has a mild smoked flavor.)
1.0# Chocolate Malt
2.5# American Two Row
6.0# Light DME (I may up this a little, but that’s where I am right now.)
Yeast: Edinburgh Ale I plan on making a starter.
I am a little stumped on the hops additions. The website lists Willamette and Columbus. I’m not sure which one should be used as the bittering addition as I view both of these as aroma hops.
Any thoughts on the above and the hops additions would be appreciated. Thanks.