Scottish 70/-

The mash Salt/Soda additions are via the water calculator to take my tap water and try to match the Edinburgh profile in the system. These would all vary for other water supplies.

I don’t really understand why the recipe has the pH so low. I see the small additions of wheat and barley really pull the pH down when added. But, this didn’t convey immediately in the water calculator. It initially said 5.9, but the recipe says 3.5, so IDK.
It seems like the specific Wheat and Barley selections cause the pH drop. Similar Chocolate Wheat and Roasted Barley, when added to the recipe, do not impact the pH like these specific ones do. May be a mistake in the grain profile? Or very acidic grains, specifically from these mfgs.
Update on this, after brewing this recipe, the pH was fine, right at 5.3. I initially added just the baking soda and chalk to the mash, and the pH read around 5.8, I added the salts and it was right where I expected it to be.

Because of the wheat/barley and rye, mashing for 90 minutes and extending boil to 90 minutes. - Ended up mashing for just over 2 hours trying to ensure some conversion time in the 150s.

Mash @152F for 90, fly sparge @169F until collected 7.5 gallons wort into kettle. Boil for 90 (expected 1.5 gallon boil off)

Expect cooling temp shrink of just under 1 qt, another quart left in the boil kettle and 5.5 gallons into fermenter.

Planning to ferment on the low end of the temp range, around 62F. I think this is important to keep the flavors from the yeast clean.

If I raise the temp at the end of fermentation for cleanup, it will not be over 70F, and likely just a few days.

Cold crash to try to clear as much as possible. And likely 6-8 weeks of aging. (at around 36F).

This recipe won me 3rd place in our local beer club competition for Scottish Heavy in June 2024.