Ingredients:

• 1.00 gal - Distilled Water (Water)
• 11 lbs 12.0 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 2 lbs 4.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 1 lbs 4.0 oz - Munich Malt - 20L (10.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
• 4.0 oz - Peat Smoked Malt (2.8 SRM) (Grain)
• 0.8 oz - Hallertauer Hersbrucker [3.6%] - Boil 75 min (Hops)
• 1.0 oz - Hallertauer Hersbrucker [3.6%] - Boil 60 min (Hops)
• 0.30 tsp - Irish Moss (Boil 10 min) (Misc)
• 1 pkgs - Scottish Ale (Wyeast Labs #1728) (Yeast)
• 4.86 oz - Oak Chips (Secondary 7 days) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.080 (19.3° P)
Final Gravity: 1.022 SG (5.5° P)
Alcohol by Vol: 7.8%
Color SRM: 19.5  Color Sample 
Bitterness IBU: 20.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Alex