Kiltlifter Wee Heavy
This is not a clone of the Kiltlifter beer that is available commercially in the Pacific NW. At the time that I named this beer I was not even aware that a commercial beer of that name existed. I have never tried the commercial version(s) so I cannot compare them to this. It might be close, if you brew it and it is somewhat similar please let me know.
Click here for HBT user reviews of this beer in posts #3, #12 and #42.
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Estimated OG: 1.080 SG
Estimated Color: 16.0 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
11.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.86 %
0.56 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.97 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.76 %
0.25 lb Peat Smoked Malt (2.8 SRM) Grain 1.76 %
0.19 lb Aromatic Malt (26.0 SRM) Grain 1.32 %
0.09 lb Black (Patent) Malt (500.0 SRM) Grain 0.63 %
0.09 lb Black Barley (Stout) (500.0 SRM) Grain 0.63 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 21.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 3.5 IBU
0.25 oz Fuggles [4.50 %] (15 min) Hops 1.6 IBU
0.75 oz Fuggles [4.50 %] (5 min) Hops 1.9 IBU
1.00 lb Lyle's Golden Syrup (0.0 SRM) Sugar 7.05 %
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.18 lb
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.48 qt of water at 170.1 F 154.0 F
Sparge 1 Add 10.00 qt of water at 170.0
Sparge 2 Add 10.00 qt of water at 170.0
This sounds like a great recipe OhioBrewtus. I'm thinking of bumping it up a notch, making a strong wee heavy, and then parti-gyling a scotch ale from the 2nd runnings. Do you have any suggestions or input for this idea?
Technically this is a Strong Scotch ale by BJCP style parameters. You could partigyle this and get something like a Scottish Light 60 or a Scottish Heavy 70 out of the second runnings.
The only thing that some people didn't like about this beer is the hint of smoke. It's within style guidelines and I think it works very well with this beer, though.
I can only take partial credit for the recipe. This is one of the few that I didn't come up with on my own. It's mostly AHS's Belhaven Wee Heavy kit. I think I made a few changes to it, but it's been so long that I can't remember.
Thinking of doing this this weekend, would taking out the Golden Syrup drop this down to a 70/-? Where did you pick up the syrup?
Most online shops carry Lyle's Golden Syrup. I would highly recommend leaving it in there. I tried it without it and it's been a while so I can't tell you exactly what it was that was missing, but it wasn't anywhere near the same beer without it.
Yeah, not sure I can get it by Saturday though if I ordered online.
Never mind...I found it locally. Thanks.
So I did this guy about 3 weeks ago. Came in about 10pts shy at 1.068 for an OG. Not sure what happened. Anywho, just pulled a sample, sitting at 1.023. And yeah, that peat smoked malt is totally there. It's not overwhelming, but I could see backing off a bit on it next time. I'll probably transfer it and let it sit for another 3 - 4 weeks while I empty out some kegs and see how it is then.
I made this back in May. I let it sit in the primary for about 14 weeks as I took the summer off from brewing. I bottled it about 4 weeks ago. When I transfered to the bottling bucket, the yeast cake was so thin and clean and firm I was amazed. They had really cleaned up after themselves. Very surprised, and I usually use US-05 which cleans up after itself pretty well. I used WYeast 1728 in this batch of Scotch Ale. I took a hydrometer reading and tasted that sample, I could have drank the whole batch just as it was, no problem.
I tried one bottle about 1 week ago and it was really, really good. But the syrup was present and I didn't pick up much smoke, which is good. I am going to let them keep conditioning for another 3 or 4 weeks at least before I try another.
Excellent, keep us updated.
I need to brew this again sometime soon. It's been way too long.
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