I like a Strong Scotch Ale for something like this.
http://beerdujour.com/Howtobrewabigbeer.htmBeerSmith Recipe Printout -
http://www.beersmith.comRecipe: Strong Scottish Ale (AG)
Brewer: Fred Bonjour
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 9.30 gal
Estimated OG: 1.113 SG
Estimated Color: 20.6 SRM
Estimated IBU: 29.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 180 Minutes
Ingredients:
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Amount Item Type % or IBU
12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 53.93 %
6 lbs Munich I (Weyermann) (7.1 SRM) Grain 26.97 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.49 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.49 %
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4.49 %
1 lbs Caravienne Malt (22.0 SRM) Grain 4.49 %
4.0 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 1.12 %
1.99 oz Goldings, East Kent [4.10 %] (60 min) Hops 29.8 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out 150
Total Grain Weight: 22.25 lb
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Single Infusion, Light Body, No Mash Out 150
Step Time Name Description Step Temp
60 min Mash In Add 27.81 qt of water at 162.0 F 150.0 F
Notes:
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Yes this is a low mash temp, but this is a 10% beer
If you wish a stronger beer add more base malt
This was style was traditionally made without peated or smoked malt. I like to use a little smoked malt (not peated) to give a "hint" of smoke. If you can say that is smoke, you have used too much. If you say is that smoke, that's ok.
Because of the size of this beer we are mashing low to get the right FG (1.020-1.030 is ok)
Yeast, use a yeast cake of a small beer, I like to use an English Mild but most beers will do. Substitute 2-3 packets of Nottingham yeast if you like.
The long boil does awesome things with this beer. And, very important, ferment cool, mid 60's wort temp.
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