All Grain Yeast:
Scottish Ale (Wyeast #1728) Yeast Starter:
2L Batch Size (Gallons):
5 Original Gravity:
1.090 Final Gravity:
21 Boiling Time (Minutes):
15.6 SRM Primary Fermentation (# of Days & Temp):
14 days @ 66F Secondary Fermentation (# of Days & Temp):
-- Tasting Notes:
Rich, complex malt base with a hint of smoke bite. Benefits greatly from aging.
13 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM)
1 lbs 6.0 oz Caramel/Crystal Malt - 10L (10.0 SRM)
1 lbs Brumalt (23.0 SRM)
5.0 oz Peat Smoked Malt (2.8 SRM)
4.0 oz Roasted Barley (300.0 SRM)
0.50 oz Simcoe [13.00 %] - Boil 60.0 min
0.25 oz Fuggles [4.50 %] - Boil 10.0 min
1.0 pkg Scottish Ale (Wyeast Labs #1728)
Brewhouse Efficiency: 75%
Single infusion mash at 158F for 60 minutes. Boil 60 minutes, add hops as directed and whatever finings you'd like. Yeast nutrient is highly recommended.
This style was one of the first I tackled when I started brewing. When I was a newbie I asked my friends to give me beers they wanted, and I would attempt to meet their standards. One of my friends looked through a beer styles list and was tickled by the name "Wee Heavy", and so the task of brewing it was born. Now, many years later, I have refined the recipe to the point where this beer took 2nd place in the Scottish and Irish Ales category at a local competition last year. Kinda hoping to nab 1st place - perhaps next year!
I know Simcoe is a strange hop to use, but I wanted something high alpha to crest the beer just into the bitterness style guidelines. I also toned down the peat malt over the years, as not everybody enjoys sticking their nose into a peat fire. Bottle after two weeks of fermentation and then sit on it for at least two months, though if you save some bottles for long-term aging (2 years is the longest I've gone) you will be treated to an amazing aging profile, thanks to the dark malt and alcohol. BeerXML file attached for interested parties.