BeerCoAU - Auld Bonailie Wee Heavy

All Grain Recipe

Submitted By: BeerCoAU (Shared)
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Brewer: BeerCoAU
Batch Size: 5.28 galStyle: Wee Heavy (17C)
Boil Size: 6.50 galStyle Guide: BJCP 2015
Color: 22.0 SRMEquipment: Generic 19L (Stainless)
Bitterness: 28.6 IBUsBoil Time: 60 min
Est OG: 1.078 (18.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 30.0

Amount Name Type #
15 lbs 6.92 oz Finest Maris Otter® Ale Malt (Crisp) (3.3 SRM) Grain 1
4.94 oz Roast Barley (Crisp) (698.0 SRM) Grain 2
1.76 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 3
1.0 pkgs Scotch Ale One (Giga Yeast #GY044) Yeast 4


BeerCoAU - Auld Bonailie All-Grain Recipe Kit Auld Bonailie is Scots for an Old Parting Drink or One for the Road - exactly what we think this rich Scotch Ale is all about. Deep caramelisation from the extended boil along with clean fermentation character from the Scotch Ale yeast leads to an excellent winter warmer or even for a cool summer night around a fire. This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash. METHOD: 1. Mash grains at 67° C 2. Sparge with water at 75C, aiming to collect around 27L in the kettle 3. Draw off 2-3L of the first runnings either during or after sparge into a saucepan or other kettle, and boil strongly to reduce this to 1/5 of its original volume - 400mL to 600mL. The aim here is to caramelise the wort to add a deep caramel flavour through reduction. Add this drawing back to the kettle when the reduction is complete. 4. Boil for 120 minutes, adding the first hops so that they boil for 60 minutes. 5. Pitch with an GY044 Scotch Ale GigaYeast streain or 2x Lallemand Nottingham dry yeast 6. Yeast & Fermentation - Aerate well and ferment at 18-20° C until FG is reached or your hydrometer readings are constant over 2-3 days. 7. Yeast off, mature for 19 days before carbonating.

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