Scottish 60
first time brewing with Beersmith as a guide. we will see.
first time doing 10 gallons.
I used to make this recipe when I was just starting out. It was all extract. I never really knew what Scottish 60 was supposed to taste like. But after having one at the Rails and Ales it tasted just like my old one.

Scottish 60 (need a name for this) 10 gallons
12 lbs Maris otter
.6 lbs roasted barley
1.5 oz east Kent Goldings
and for the yeast, gonna do one with Windsor and one with coopers ale

beersmith calls for about 4 gallons at 162 to get 154. this seems a bit low temp. I’ll use 168 water

Ok thats about as much as i can mash.

Starting to rain hard now. good thing we in the garage.
got 152 at my temp. gonna leave it.

I couldnt get the lid on tight and lost about 5 degrees. Dont think I’m gonna mess with it.
looks like we are going to get about 2.5 from first running.
about 2.5 from second. Gonna do three, but no more.

So I got 3 sparges of all 2.5 and the I added 4.5 gallons of top up water. why 4.5? because I am going to take 2 gallons of the wert and boil the hell out of it and reduce it to 1 gallon.

Trying to get that carmaly flavor. (or the burnt extract, ha! lol)

Real tough getting this to boil today. everything seems slower today.
Am getting ready to transfer to carboys and we are hitting the six hour mark. long day.

OG is 1.042 looks pretty good. Lot of trub.
(final note: I split this into 5 gallon primaries. 1 used Windsor and the other I used Coopers ale yeast, because that is what I used when it was extract.)