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Spotted Tongue 2019 Wee Heavy

Spotted Tongue 2019 Wee Heavy

Wee Heavy • All Grain • 5.5 gal

Old Man Stan

For 2019 SCHF BRO comp.

January 8, 2019  07:58pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 10 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.75 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • .5 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 1 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • 10 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 1 oz East Kent Goldings - 6.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz East Kent Goldings - 6.0 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • White Labs WLP028 Edinburgh Scottish Ale

    White Labs WLP028 Edinburgh Scottish Ale

    Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.

Notes

First runnings from a parti-gyle session. Will mash cool for increased fermentability. Will ferment cool on yeast cake from a Scottish Light.

Style (BJCP)

Category: 17 - Strong British Ale

Subcategory: C - Wee Heavy

Range for this Style
Original Gravity: 1.097 1.070 - 1.130
Terminal Gravity: 1.026 1.018 - 1.040
Color: 22.8 SRM 14 - 25
Alcohol: 9.3% ABV 6.5% - 10%
Bitterness: 38.0 IBU 17 - 35

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