MacDoogle 2016 
All Grain Recipe
Submitted By: tristandrd (Shared)
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| Brewer: Douglas Dinwoodie | |
| Batch Size: 5.95 gal | Style: Wee Heavy (17C) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2015 |
| Color: 21.1 SRM | Equipment: Grainfather (Customized) |
| Bitterness: 23.8 IBUs | Boil Time: 75 min |
| Est OG: 1.089 (21.4° P) | Mash Profile: Grainfather Mash, 1 Step, Medium Body |
| Est FG: 1.026 SG (6.7° P) | Fermentation: Ale, Two Stage |
| ABV: 8.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 8.00 oz |
Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
| 1 lbs |
Munich 10L (Briess) (10.0 SRM) |
Grain |
3 |
| 12.00 oz |
Special B Malt (180.0 SRM) |
Grain |
4 |
| 4.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
5 |
| 3 lbs 4.80 oz |
Maris Otter Extract (Muntons) (3.0 SRM) |
Extract |
6 |
| 1.00 oz |
Challenger [7.5%] - Boil 60 min |
Hops |
7 |
| 0.25 oz |
East Kent Goldings (EKG) [5.7%] - Boil 60 min |
Hops |
8 |
| 0.75 oz |
East Kent Goldings (EKG) [5.7%] - Boil 10 min |
Hops |
9 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
10 |
Taste Notes
Take 1-2 Gal of first runnings, boil 30-45 min til syrupy and re-add to boil toward the end.
Partigyle, so NO mash out. add extract if needed to hit gravity. Use starter.
6.25 Gal Strike:
6g gypsum
1g Calcium Chloride
7g Baking Soda
4ml Lactic
2.75 Gal Sparge:
2g gypsum
1g epsom
1g Calcium Chloride
3g Baking Soda
4ml LacticThis Recipe Has Not Been Rated
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