Deeez Nuuuts is Wee Heavy

Well Fed Sheep by Off Color Brewing -- clone goals:
ABV: 9.5%. Gravity: 23 dP IBUs: 18 SRM: 14 – 25 FG: 1.026
Malts: Pale, Melanoidin, Roasted Barley
Hops: Nugget
Secret Ingredient: Star Thistle Honey
Scotch Ales focus on malt (and booze) but ferment cooler than most other ales to rein in harsh alcoholic burn and have very low hopping rates. The addition of honey adds a layer of complexion and dries out the finish.

Key plans:
1) preparing a 3L starter. 2.5 days ferm, 1 day chill before decant
2) not using Honey malt; getting Star Thistle Honey, adding AFTER whirlpool
3) trying to replicate Edinburgh water profile
4) doing side kettle boil of 1g for caramelization
5) trying out a floating dip tube to yield clearer beer

Boiling Schedule:
1) Pull grain bag & sparge to 8.25g
2) Remove a Gallon of wort to non-stick medium kettle; cover the main kettle
3) Boil down that Gallon to a Quart (loses .75g) to caramelize it (maybe start to heat the main kettle halfway thru)
4) Add the medium kettle back to the main kettle
5) Boil down to post-boil target over 60min (total main kettle time)
6) Warm the Honey container in hot water for 20 minutes (makes it easier to pour)
7) Add 16oz Honey after flameout, when wort is at 150F

Fermentation Schedule:

• Oxygenate the wort very well
  
• Use a blowoff tube
  
• Ferment at 62F for 1 wk then 58F for 3wks (Omega)
  [Wyeast could've been 58F for perhaps 4wks]
  
• Once at ~75% attenuation, increase to 63F, rest for 3 days (can do out of the fridge to free it up)
  
• Lager for 12-16+ weeks (ideally; I may only have ~6wks)
  
  *** Tasting goals:
  
• Deep copper-colored
  
• Aroma: Malt and earthy & smoky secondary aromas
  
• Flavor: Sweet, roasted malt, caramel, toffee flavors, even some licorice & coffee
  
• Little hop character
  
• Moderate carbonation
  
• Medium-full to full-bodied mouthfeel