Wee Heavy Recipe - Ol' Saint Wendelin Ale

Recipe Info

Recipe Image

Ol' Saint Wendelin Ale

by on
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
65%
Bourbon Barrel Aged Scottish Ale

Fermentables

8% - Honey Malt - CA
1
37
25
Steep
8% - Caramel/Crystal 120 - US
1
35
120
Steep
4% - Pale Chocolate - UK
0.5
32
200
Steep
32% - Liquid Malt Extract - Light - US
4
35
4
Extract
1% - Black Patent Malt - UK
0.125
25
500
Steep
48% - Dry Malt Extract - Extra Light - US
6
44
3
Extract

Hops

Willamette
2
Pellet
Boil
60 min(s)
5
26.6

Yeast

Wyeast Scottish Ale 1728
71%

Other Stuff

Oak Chips
4
oz
Secondary
Whirlfloc Tablet
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Soak oak chips in Bourbon (Pendleton) for 2 weeks
2.
Called for 7 lbs Extra Light LME
3.
Whirfloc tablet at 15 min.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Ol' Saint Wendelin Ale
Wee Heavy
  • 5.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.090 OG
  • 1.026 FG
  • 26.6 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 27.5° SRM Color
  • 65% Efficiency
  • 8.2% ABV Alcohol
  • 315 per 12oz Calories
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