Scottish Export Recipe - Wee Beastie

Recipe Info

Recipe Image

Wee Beastie

by on
All Grain
4 Gallon(s)
5.5 Gallon(s)
60 min
75%
Picture yourself on Scotland's north coast. The name is a Scottish interpretation of the yeast, "wee beasties."

Fermentables

39% - Pale Ale - US
3
37
3
Mash
35% - 2-Row - US
2.7
37
1
Mash
13% - Caramel/Crystal 60 - US
1
36
60
Mash
13% - Maris Otter Pale - UK
1
38
3
Mash

Hops

Amarillo
1
Pellet
Boil
20 min(s)
9
25.1
Cascade
1
Pellet
Boil
1 min(s)
5.8
1.2
Amarillo
1
Pellet
DryHop
7 day(s)
9
0.0

Yeast

White Labs California Ale WLP001
75%

Other Stuff

Gypsum
1
tsp
Mash
Irish Moss
1
tsp
Mash

Mash Steps

Saccharification Rest
Infusion
153
60 min

Special Instructions

1.
Rack to secondary at 5 days and add .5 oz oak chips and 1 oz Amarillo hops, sterilized by boiling for 2 minutes. The hop schedule says 7 days in the secondary but it means leave until bottling, 7 to 14 days.
2.
3 oz sugar in the bottling bucket for bottle conditioning

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wee Beastie
Scottish Export
  • 4.00 Gallons Liters Batch Size
  • 5.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.013 FG
  • 26.3 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 11.2° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 179 per 12oz Calories
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