Brewing Method: All Grain
Yeast: Wyeast Irish Ale
Yeast Starter: pepitched
Batch Size: 10 gal
Original Gravity: 1088
Final Gravity: 1025
Alcohol Content: 8.5 %
Total Grains: 20 Lbs.
Color:
Extract Efficiency: 80 %
Hop IBU's: ?
Boiling Time: 70 mins.
Primary Fermentation: 8days glass 65Degrees
Secondary Fermentation: 11 days glass 64degrees
Additional Fermentation:

Grain Bill:

8 lb Gambrinus ESB
7 Lb two row
1 lb Cara-pils
1.5 lb Munich 20L
1.5 lb Crystal 50L
4 oz Choc malt
4 oz Roasted barley
8 oz honey malt

Hop Bill:

1 oz fuggles whole hops boil 70 mins
1 oz fuggles whole hops 10 mins.
Addd Irish moss for the last 10 mins

Mash Schedule:

Mash at 155 for 75 mins mash out at 170 5 mins
Sparge 168
1 tsp gypsum in mash water (my water is very very soft)
2 tsp gypsum in sparge water
take the first 6 gals of run off and use it to brew a 5 gal batch of Scotch Ale, then continue the sparge and get another 6 gals and make a small beer, etc. I made an IPA by adding some dry malt to get the gravity up. the hoppyness of the IPA complemented the lower maltiness of the 2nd runnings and made a very nice beer. The 2nd runnings were about 1020 so some dry malt was in order.

Brewers Notes:

This scotch Ale came out excellent, no kidding, tastes very much like McAndrew's. I was amazed how smooth and malty it turned out.
A sipping beer indeed!!! Try this method, you won't be disapointed.
Good Luck, Enjoy