B16: Wee Heavy Scottish Ale

All Grain Recipe

Submitted By: droptinebrewery (Shared)
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Brewer: David Peterson
Batch Size: 5.50 galStyle: Scottish Wee Heavy Ale (11B)
Boil Size: 9.24 galStyle Guide: BJCP 1999
Color: 23.4 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 32.7 IBUsBoil Time: 90 min
Est OG: 1.084 (20.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Three Stage
ABV: 8.4%Taste Rating: 45.0

Ingredients
Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs 0.00 oz Munich Malt (9.0 SRM) Grain 3
15.98 oz Special Roast (50.0 SRM) Grain 4
8.00 oz Amber Malt (22.0 SRM) Grain 5
8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 6
7.98 oz Roasted Barley (300.0 SRM) Grain 7
2.40 oz Peat Smoked Malt (2.8 SRM) Grain 8
1.25 oz Cascade Pellet Type 90 [6.2%] - Boil 60 min Hops 9
1.00 oz Goldings [4.4%] - Boil 30 min Hops 10
1.00 tsp Irish Moss (Boil 15 min) Misc 11
1 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 12

Notes

Salt Addition 3.0g Gypsum 3.0g Epsom Salt 1.0g Kosher Salt 8 Gallon H20 at 7.9Ph Acid Addition: 5.0ml HCl ==> 6.6 Ph Water Profile Ca = 93 Mg = 30 CaCO3 = 309 Na =26 Cl = 94 SO4 = 94 RA ~ 151 Sulfate:Chloride ratio = balanced. 13.0 gallon into mash. 9.0 gallon into boil 2.0 gallon drained excess 2.0 gallon absorbed by 20lb mash Using Yeast from Scottish 80P 9/16/12 batch.