Damn the Hagis

A very tasty and yet not quite what I was trying for brew...

Brewer: Bear Email: -
Beer: Damn the Hagis Style: Scottish Heavy Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
74 HCU (~29 SRM)
Bitterness: 14 IBU
OG: 1.079 FG: 1.010
Alcohol: 9.0% v/v (7.0% w/w)
Water: Crystal Springs Drinking Water
Grain: 1 lb. American crystal 120L
4 oz. British chocolate
8 oz. Rauch Grain
Steep: Grains for 30 min at 165°
Boil: 60 minutes SG 1.175 2.5 gallons
9 lb. Light malt extract
1 lb. Dark dry malt extract
4 oz. Brown sugar
8 oz. Honey
Added 2 oz Heather Tips to the boil at 60 min, as well as 8 oz maltodextrine, along with honey, and all malt, and 1 oz Northdown.

At 30 min I added anothr 0z of Northdown

At 20 minutes, the 4 oz brown sugar and 1 tab whirlfloc

At 15 minutes, I put in the Saaz and Tettnang hops.
Hops: 1 oz. Northdown (6.2% AA, 60 min.)
1 oz. Northdown (6.2% AA, 30 min.)
.75 oz. Saaz (3.75% AA, 15 min.)
.75 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: White Labs Edinburgh Yeast
Log: Brewed 3-23-05; secondary on 4-4-05. Kegged on 4-23-05. Still not 'on tap' but will be in the next two-three weeks, I'd suspect.
Carbonation: 5 oz priming sugar into 16 oz water, in keg for natural carb of keg (since I knew I'd have the time to naturally carb the keg)
Tasting: soon to come...out of secondary, all tastes still merging, but seems interesting. Nice malt hides high alchohol - has many layers of flavor.

Recipe posted 06/04/05.