Wee Heavy Recipe - Gallous Gigot

{"RecipeId":1189,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"b","CreatedBy":100499,"Name":"Gallous Gigot","Description":"Strong Scotch Ale","ImageUrlRoot":null,"StyleId":"17C","StyleName":"Wee Heavy","BatchSize":5.75,"BoilSize":8,"BoilTime":120,"Efficiency":0.8,"DateCreated":"\/Date(1373380338100)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0934782608695652,"Fg":1.027108695652174,"Srm":22.684095391577088,"Ibu":26.569734861371586,"BgGu":0.28423437293560294,"Abv":8.561673913043478,"Calories":329,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"6","Amt":"1","Ppg":"32","L":"2","Use":"Mash","Id":"5174","IngId":"78","Name":"Flaked Barley - US","CustomName":"","Rank":"1"},{"Per":"2","Amt":"0.375","Ppg":"25","L":"300","Use":"Mash","Id":"5177","IngId":"51","Name":"Roasted Barley - US","CustomName":"","Rank":"2"},{"Per":"4","Amt":"0.75","Ppg":"30","L":"180","Use":"Mash","Id":"153194","IngId":"161","Name":"Special B - BE","CustomName":"","Rank":"3"},{"Per":"88","Amt":"16","Ppg":"38","L":"3","Use":"Mash","Id":"153195","IngId":"15","Name":"Maris Otter Pale - UK","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"7","Ibu":"19.8244114800563","Id":"159782","IngId":"68","Name":"Brewer\u0027s Gold ","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"4.8","Ibu":"6.74532338131528","Id":"159783","IngId":"11","Name":"Fuggles","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.71","Id":"1317","IngId":"241","Name":"Wyeast Scottish Ale 1728","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"1891","Rank":"1","Text":"Dough in with 6.3 gal of 167 deg water for a mash temp of 153-156."},{"Id":"1892","Rank":"2","Text":"Hold mash for 1 hr, then pull 2 gal of the first runnings. Boil down to half (for kettle carmellization), then pull the rest of the wort to your boil pot."},{"Id":"1893","Rank":"3","Text":"Sparge as normal, then vigorously boil for 120 min. Cool and pitch yeast, keep primary fermentation around 60."},{"Id":"1894","Rank":"4","Text":"Once primary fermentation is complete, transfer to secondary and leave at cellar temps (50-55 or so) for 3-6 months, or as long as you can stand it!"}]}