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Amarillo Weey Heavy
Scottish Export 80/- • All Grain • 19.50 L
A bitter version of Weey Heavy 80/- with Amarillo hops. Replace Carared with Crystal 15 if it is not available.
May 11, 2014 am 04:59am
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 4.00 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.225 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.090 kg
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.360 kg
Crystal 15; Great Western
Crystal 15; Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 0.110 kg
Crystal 150; Great Western
Crystal 150; Great Western
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
- 0.225 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.085 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 28 g
Amarillo® - 7.0 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Treat both mashing water and sparging water with 1/12 tsp of campden powder for each. 1 step mashing at 69C for 90 min. and mash-out at 76C for 10 min. Got 25.44 litters of the pre-boil wort. Added 0.5 litters of cold water to make it 25.94 litters. Brewed on 5/11/14. The OG was 1.064.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 16.8 SRM | 9 - 17 | |
| Alcohol: | 5.1% ABV | 3.9% - 5% | |
| Bitterness: | 34.4 IBU | 15 - 30 | |
Discussion
Thin?
2015-04-06 12:18pm
Bottled on 7/6/14. The FG was 1.016. I expected more body, but the beer turned out to be thinner than I had expected. May be that is the style, since I prefer beers with heavy body. The chocolate malt is quite noticeable, though I have restrained its use, and it is not pleasant at all. I always have a problem to control a flavor from this malt. I prefer Irish red ale to this beer. As a cooking beer, it is good enough.
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