Strong Scottish Ale Starter

So I’ve decided to brew an English Barleywine recipe I got from a fellow brewer I met in the strangest place.(I met him on business in California at a tech conference.) Well he’s using the Scottish Ale yeast strain sold as 1748 from Wyeast so I need a massive starter. Why waste all that DME? I’m brewing this nice Scottish beer except I’m using German Pilsner malt. Pilsner malt has been my secret weapon for brewing nice beers lately. I won 2nd in Dixie Cup with a pilsner pale ale.

Brew day went great for this Scottish Ale. OG ended up high at 1.054. I changed my lautering procedure which appears to have raised efficiency.

Update 12/6/2014
This beer came out great tasting and just nice to drink. Hopefully it does well in competitions. I’ll have to pick up a Scottish 80 (Belhaven I guess) to see how it compares. Marked with green dots for my marking system.

green full size dots.

Update 7/5/2015
Too roasty. Hopefully fades to be something that does well in competition.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	27.5 IBUs	17.2 SRM	1.046 SG	1.011 SG	4.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Scottish Export 80/-	9 C	1.04 - 1.054	1.01 - 1.016	15 - 30	9 - 17	1.5 - 2.3	3.9 - 5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	8 lbs	71.11
Caramel/Crystal Malt - 60L	1 lbs	8.89
Munich Malt - 20L	1 lbs	8.89
Special Roast	1 lbs	8.89
Roasted Barley	0.15 lbs	1.33
Pale Chocolate Malt	0.1 lbs	0.89

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.5 oz	60 min	Boil	Pellet	5
Goldings, East Kent	0.5 oz	5 min	Boil	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	12.00 ml	60 min	Mash	Water Agent
Calcium Chloride	10.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

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