[quote=“dobe12”]I need to lay down again… but thank you!
If that math works out, it’s perfect! I’ll add maybe a lb of cane sugar and hop it up with some citra and I’m good to go.
Thanks for the help![/quote]
you could always add some crystal malt as well to give you some more color and flavor. That is what I plan to do.
We are doing 11 gallons of a scotch strong ale, with adjucts. Here is the recipe with the sugar additions. And it will actually be slightly darker. We plan to roast 2# of the maris otter.
Strong Scotch Ale
Batch Size (G): 11.0
Total Grain (lb): 37.750
Total Hops (oz): 3.00
Original Gravity (OG): 1.093 (°P): 22.2
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol by Volume (ABV): 9.68 %
Colour (SRM): 20.7 (EBC): 40.8
Bitterness (IBU): 20.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75
34.000 lb Maris Otter Malt (90.07%)
1.000 lb Cane Sugar (2.65%)
1.000 lb Melanoidin (2.65%)
1.000 lb Treacle (2.65%)
0.750 lb Chocolate (1.99%)
1.00 oz Nugget Pellet (8.5% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
2.00 oz Willamette Pellet (7.1% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
Single step Infusion at 154°F for 60 Minutes.
Fermented at 65°F with Safale US-05
Then we plan to add some crystal malt and maybe something else and make a 5.5 gallon brown ale.