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Glasgow Peggy-O

Brewer: Stolen Face Brewery Email:
Beer: Glasgow Peggy-O Style: Strong Scotch Ale
Type: Partial mash Size: 5.5 gallons
54 HCU (~23 SRM)
Bitterness: 21 IBU
OG: 1.082 FG: 1.018
Alcohol: 8.2% v/v (6.4% w/w)
Grain: 1 lb. German 2-row
1 lb. Belgian aromatic
1 lb. American crystal 60L
8 oz. Roasted barley
Mash: 68% efficiency
Boil: 60 minutes SG 1.150 3 gallons
9.9 lb. Light malt extract
1 tbsp. Irish Moss (30 min.)
8 oz. Malto-dextrine
1 tbsp. dried Organic Thyme from my garden [1/2 @ 30 min., 1/2 @ 7 min.]
Hops: 1 oz. Brewer's Gold (9.7% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
0.5 oz. Kent Goldings (5% AA, 15 min.)
.5 oz. Kent Goldings (aroma)
Yeast: 600ml starter of WLP028 Edinburgh Ale Yeast
Log: 10 days in Primary
Racked to secondary with 3 oz. of toasted French Oak Chips soaked in Speyburn Single Malt Scotch; 31 days in secondary.
Tasting: At bottling the distinct peaty notes imparted by the Speyburn single malt are delicate and complex, but the scotch is not overbearing. The organic thyme is very subtle; I will probably add heather tips next time around. Overall, it is a good malty strong scotch ale that would break the heart of Capt. William-O.

Recipe posted 01/29/10.