Identical to the OP recipe. Here is what I'll be giving a try in January:
14.00 lb Maris Otter (81.16 %)
1.00 lb Crystal 60L (5.80 %)
1.00 lb Munich Malt 10L (5.80 %)
1.00 lb Special Roast (5.80 %)
0.15 lb Roasted Barley (0.87 %)
0.10 lb Chocolate Malt (0.58 %)
5.75 gal Strike Water at 160.5F
Mash at 149F for 45 min
Remove 16 qt for grist from Mash Tun in to Boiling Pot
Bring 16 qt grist to boil
Add boiled grist to Mash Tun until Mash Tun Temperature reaches 157F
Mash at 157F for 45 min
Heat 4.2 gal Sparge Water to 170F
Fly Sparge for 7.6 gal Pre Boil Wort
*Note, My water quantity has been adjusted because I lose 0.625 gal in my mash tun and 1.0625 gal in my Boil Pot.
0.50 oz Chinook [13 % AA] (First Wort Hop)
0.50 oz Chinook [13 % AA] (30 min)
Yeast Starter:
Wort - Boil 3 oz. of DME in 1 Liter of water for 15 minutes
Add 2 Wyeast 1728 Scottish Ale to chilled wort
Stir Plate for 18 hours
Ferment for 5 weeks at 62 then cold crash for 2 days and then in to the Keg.
I will be using a starter and to calculate the necessary yeast cells brewer's friend gave me an OG of 1.087 for this recipe although OP has it much lower?