Scottish Ale:

Caramel and malt notes with a hint of smoke:

8lbs Light Malt Extract
4 oz Chocolate Malt
8 oz Crystal 80L Malt
8 oz Munich Malt
3 oz Peated Malt
2 oz US Golding or (2nd option) 2oz Fuggles Hops Total:
1.5 oz @ 60 minutes
.5 oz @ 1 minute

2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil

Liquid yeast options:  1st choice Wyeast 1728 Scottish Ale; 2nd choice Wyeast 1028 London Ale Yeast or Dry yeast options: Nottingham or Safale 04

3/4-cup dextrose for bottle priming on bottling day
      
Starting Gravity:1.059-1.060    ABV: 5.8-6.1%    SRM: 16-18      IBU: 14-16

Full Recipe (in MS format):

SCOTTISH ALE.doc (40.50 kb)