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Scottish Wee Heavy 140/-
Strong Scotch Ale • Extract • 5 gal
Designed this based on Ray Daniels' "Designing Great Beers." Great book, loaded with good info. Plan to ferment at about 65 degrees F for 2.5 weeks. Then into the secondary for another 1-2 months, about half of that being at about 45 degrees F to cold condition it. Will be brewing 01/19/08.
December 31, 2007 pm 05:05pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 10 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.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.00 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.5 oz
Fuggle - 4.8 AA% pellets; boiled 45 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.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: E - Strong Scotch Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.100 | 1.070 - 1.130 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.056 | |
| Color: | 26.8 SRM | 14 - 25 | |
| Alcohol: | 10.3% ABV | 6.5% - 10% | |
| Bitterness: | 40.6 IBU | 17 - 35 | |
Discussion
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