I'm brewing a Strong Scotch Ale, a Wee Heavy, later this week. Any thoughts, advice, comments or questions are welcome! Here's the info copy-and-pasted from BrewSmith:
Wee Heavy V 3.0
Strong Scotch Ale
Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 8.50 gal
Boil Time: 60 min
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Brewhouse Efficiency: 60.00 % (I set this lower than normal, as I tend to get lower efficiency with bigger beers)
Final Bottling Volume: 5 gal
Ingredients
21 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 4.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3 4.2 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.1 %
4.0 oz Special B Malt (180.0 SRM) Grain 5 1.0 %
1.9 oz Roasted Barley (300.0 SRM) Grain 6 0.5 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 14.4 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 20.0 min Hop 8 14.5 IBUs
1 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
Repitch of Wyeast Scottish yeast cake from a pale ale (harvest less than a week prior to repitching and saved in the fridge)
Beer Profile
Est Original Gravity: 1.094
Est Final Gravity: 1.029
Estimated Alcohol by Vol: 8.6 %
Bitterness: 28.9 IBUs
Est Color: 19.5 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge
Mash Temp Target: 158 F
Sparge Water: 3.91 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 33.04 qt of water at 172.7 F 158.0 F 45 min
Wee Heavy V 3.0
Strong Scotch Ale
Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 8.50 gal
Boil Time: 60 min
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Brewhouse Efficiency: 60.00 % (I set this lower than normal, as I tend to get lower efficiency with bigger beers)
Final Bottling Volume: 5 gal
Ingredients
21 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 4.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3 4.2 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.1 %
4.0 oz Special B Malt (180.0 SRM) Grain 5 1.0 %
1.9 oz Roasted Barley (300.0 SRM) Grain 6 0.5 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 14.4 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 20.0 min Hop 8 14.5 IBUs
1 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
Repitch of Wyeast Scottish yeast cake from a pale ale (harvest less than a week prior to repitching and saved in the fridge)
Beer Profile
Est Original Gravity: 1.094
Est Final Gravity: 1.029
Estimated Alcohol by Vol: 8.6 %
Bitterness: 28.9 IBUs
Est Color: 19.5 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge
Mash Temp Target: 158 F
Sparge Water: 3.91 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 33.04 qt of water at 172.7 F 158.0 F 45 min