Recipe Type: All Grain Yeast: WLP028 Yeast Starter: Yes Batch Size (Gallons): 5.5 Original Gravity: 1.066 Final Gravity: 1.020 IBU: 29 Boiling Time (Minutes): 90 Color: 16 Primary Fermentation (# of Days & Temp): 28 Days at 62 Additional Fermentation: A month in the cellar Tasting Notes: Awesome multi-grain malty nutty smooth and balanced.
This recipe is loosely based on Jamil's Scottish 80/- in Brewing Classic Styles. I bumped it up with some Munich and flaked oats, but it's not as big as a wee heavy would be. Hence the name.
10 lbs. Maris Otter
1 lb. Caramel/Crystal 10L
8 oz. Munich Malt
8 oz. Honey Malt
8 oz Flaked Oats (Quaker, toasted at 350 for 20 minutes or so)
4 oz. Caramel/Crystal 120L
4 oz. Pale Chocolate Malt
1 oz. Horizon 8.0% AA 60 minutes
0.5 oz. EKG 7.2% AA 60 minutes
Irish moss and yeast nutrient if you wish
Single infusion mash at 154 degrees.
I ran off a gallon after 60 minutes, and boiled it down for another 30. Then collected the rest of the runnings.
Bottled with 7 oz. DME = 2 volumes of CO2. After 3 weeks at room temperature, I cellared it for a month.
This beer came out great. I've made some wonderful beers based on recipes from this site: Yooper's Hopped-Up Amber, Deception Cream Stout, King Brian's Caramel Amber, and others. Personally, I can't pick a favorite, I love them all. But friends and family like the Scottish more than anything else.
If you decide to give it a try, let me know how it turns out!
"Anything worth doing, is worth doing slowly." ~~ Mae West
Last edited by frazier; 03-30-2011 at 07:27 PM.
I have been brewing for quite a while but I am going to do this as my first all grain batch next week.
One question though. How long was your mash time? 90 minutes with the gallon you boiled seperately?