All Grain Wee Heavy homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Special Roast - US, Briess Extra Special Roast, Dark Crystal 150L, Black Patent Malt - UK, Table Sugar - Sucrose - US, Nugget Hops, White Labs Edinburgh Ale WLP028 Homebrew Yeast, Yeast Nutrient, Irish Moss.
Fermentables
91% - Maris Otter Pale - UK
73
38
3
Mash
1% - Special Roast - US
0.5
33
50
Mash
1% - Briess Extra Special Roast
0.5
32
130
Mash
1% - Dark Crystal 150L
0.5
33
150
Mash
1% - Black Patent Malt - UK
0.5
25
500
Mash
6% - Table Sugar - Sucrose - US
5
46
0
Late
Hops
Nugget
4.5
Pellet
Boil
60 min(s)
16.6
46.5
Yeast
White Labs Edinburgh Ale WLP028
72%
Other Stuff
Yeast Nutrient
1
tsp
Boil
Irish Moss
1
tsp
Boil
Mash Steps
Saccharification Rest
Decoction
145
45 min
Saccharification Rest
Direct Heat
156
20 min
Mash-Out
Direct Heat
168
5 min
Special Instructions
1.1st mash, 40lbs of grain
2.14gal strike water(1.4qt/lb of grain) with 31.46g 88% lactic acid
3.Add 3.1g gypsum, 5.5g calcium chloride, 1.6g epsom salt & 1.3g salt to strike water
4.Fill HLT to 16gal & add 26.02g 88% lactic acid
5.Add 3.5g gypsum, 6.2g calcium chloride, 1.8g epsom salt & 1.4g salt to HLT
6.Mash @ 145F for 60min then stir
7.5gal absorbed by grain
8.Recirculate till wort runs clear then fly sparge with 6.5 gallons heated to 150F
9.2nd mash, 35lbs of remaining grain
10.16gal strike water(1.8285qt/lb of grain) add 5.45g 88% lactic acid
11.4gal absorbed by grain(.5qt/lb)
12.Mash @ 145F for 75min then direct heat/stir to hit 170F
13.Recirculate till wort runs clear then fly sparge with 9 gallons. heated to 175F
14.add Irish Moss & Yeast Nutrient with 10 min left in boil
15.Start Fermentation at 64F then increase by 1F per day for 8days
16.Cold crash when fermentation is done.
17.Transfer to a keg, carbonate then let age for at least 6 months at cellar to room temperature
Tasting Notes (0)
There aren't any tasting notes logged yet
Recipe Facts
Clone Of My First Scotch Ale Modified for double m...
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