Mor'du Strong Scottish Ale All Grain 5 gallons) OG 1.076 FG 1.016 ABV 7.9% SRM 22 IBU 42 Efficiency Target 68% Grain Bill: 10 lbs Maris Otter 3 lbs Pale Malt, Briess .5 lb Roasted Barley, Briess .5 lb Melanoiden Malt .5 lb English Crystal 150L, Muntons .5 lb Caramel Malt 40L, Briess Hop Bill: 1 oz Magnum @ 60 min 1 oz Fuggles @ 10 min 1 oz East Kent Goldings @ 2 min Yeast: WLP 028 - Edinburgh, 1.5 L starter US05 - Rehydrated Water profile: Ca 70, Mg 0, Na 40, Cl 95, SO4 48, HCO3 88 Process: Single infusion, no mash out. Mash at 151F for 60 minutes. Boil 60 minutes. Fermented 4 weeks, temp in the low to mid 60's. Bottled to 2.4 vol CO2. Took home a gold medal in local competition, scoring a 43. I co-pitched US-05 only because my vial of WLP028 was past expiration date. I don't know that it contributed much to final results. Also, I used the pale malt because I didn't have enough Maris Otter.