I made a Mild (PNW version) and liked it. Then I tweaked the recipe and switched to 1728. Love love love it. But it's probably a 60/- now not a mild, unless Scottish mild is acceptable.
At Christmas I picked up a six of Old Chub. Thought it was great too, and now I know what flavor is Scottish lol.
Last night I was listening to Brew Strong the Boil episode. They talked about a wee heavy. After all of that being said, I'm going to give it a go. Looking for a little input to make sure I'm not way off. This isn't a clone attempt just trying to put what I've learned into a keg.
9E Strong Scotch
20lbs pale 2row
4oz black patent
7.5 gal mash@ 150° 90 min
Malt fwd adjustments
5 gal sparge mashout temp
Boil 1st run 60 min should reduce 3 1/2 gallon to about 2 gallons
Add 2nd run and 60 min boil
1 oz magnum at 60 min
Whirlfloc and nutrient at 15 min
Recirculation IC to 55°
Pitch 1 quart WY1728 slurry
I plan to keg, force to about 2-2.5 volumes, and cold age for a few months with main serving at Christmas
Am I way off track on something?