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wee heavy #1
Strong Scotch Ale • Extract • 5.5 gal
I brewed this beer a little over two months ago. After only one month in the bottle it drinks surprisingly smooth. I'm very happy with my first attempt at this style. I think the key is a yeast that accentuates malt and produces no esters, as well as a long boil. Give it time in fermentation, it took mine a while!
May 15, 2005 pm 08:44pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- .375 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 7 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.5 oz
Fuggle - 4.8 AA% whole; boiled 111 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
The small "mini-mash" was conducted at high temps (156-ish) for an hour. Long, vigorous boil. Ferment at low temperatures to minimize ester production (I did about 65 degrees and this seemed cool enough).
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.081 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.018 | 1.018 - 1.056 | |
| Color: | 15.6 SRM | 14 - 25 | |
| Alcohol: | 8.3% ABV | 6.5% - 10% | |
| Bitterness: | 28.0 IBU | 17 - 35 | |
Discussion
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