Mash at 152 F for 60 min (sparge water should be heated to about 163 F before adding crushed grain). This is what the original recipe says. I find that I need the strike water to be 8-10 degrees celsius hotter than my intended mash temp, although their is seasonal variation in this depending on how cold the mash tun and grain are to start with. I use a 1 liter water for every pound of grain for the mash)
After 1 hour, circulate first gallon of wort (draw off and pour back on top of the mash)
Draw the second gallon and add to a heavy bottomed separate kettle large pot) and boil separately for 30 min to caramelize. Collect the rest of the wort (sparging as you go) to collect another 8 gallons or so. Bring to a boil and add the 90 min hops. After 1 hour add the 30 min hops.
With 15 min left, add Irish Moss.
At end of boil, cool to about 68 F
Aerate VERY well - the higher the initial gravity, the more 02 the yeast needs to complete fermentation. Ideally inject pure O2 with a diffusion stone, but at least pour back and forth between buckets through a sieve several times.
Ferment in pail for 8-10 days at 65 F
Transfer to secondary carboy and ferment for at least another 2 weeks (although it could go several months if need be).
{"RecipeId":111564,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":130278,"Name":"Scottish Ale","Description":"Mash at 152 F for 60 min (sparge water should be heated to about 163 F before adding crushed grain). This is what the original recipe says. I find that I need the strike water to be 8-10 degrees celsius hotter than my intended mash temp, although their is seasonal variation in this depending on how cold the mash tun and grain are to start with. I use a 1 liter water for every pound of grain for the mash)\nAfter 1 hour, circulate first gallon of wort (draw off and pour back on top of the mash)\nDraw the second gallon and add to a heavy bottomed separate kettle large pot) and boil separately for 30 min to caramelize. Collect the rest of the wort (sparging as you go) to collect another 8 gallons or so. Bring to a boil and add the 90 min hops. After 1 hour add the 30 min hops.\nWith 15 min left, add Irish Moss.\nAt end of boil, cool to about 68 F\nAerate VERY well - the higher the initial gravity, the more 02 the yeast needs to complete fermentation. Ideally inject pure O2 with a diffusion stone, but at least pour back and forth between buckets through a sieve several times.\nFerment in pail for 8-10 days at 65 F\nTransfer to secondary carboy and ferment for at least another 2 weeks (although it could go several months if need be).","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":10,"BoilSize":12,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1698888062190)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.07713447,"Fg":1.0223689963,"Srm":16.632631959887924,"Ibu":40.307863033366239,"BgGu":0.52256615017081476,"Abv":7.0647461072999986,"Calories":267,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"98","Amt":"26.6667","Ppg":"38","L":"3","Use":"Mash","Id":"595946","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"1"},{"Per":"1","Amt":"0.375","Ppg":"29","L":"550","Use":"Mash","Id":"595947","IngId":"579","Name":"Roasted Barley - UK","CustomName":"","Rank":"2"},{"Per":"0","Amt":"0.125","Ppg":"34","L":"350","Use":"Mash","Id":"595948","IngId":"53","Name":"Chocolate Malt - US","CustomName":"","Rank":"3"}],"Hops":[],"Yeasts":[{"Atten":"0.71","Id":"166483","IngId":"241","Name":"Wyeast Scottish Ale 1728","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[]}
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