NWSBB Wee Heavy Scotch Ale Beer Recipe | BIAB Wee Heavy | Brewer's Friend
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NWSBB Wee Heavy Scotch Ale

284 calories 29.6 g 12 oz
Beer Stats
Method: BIAB
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.06 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NorthWest Small Batch Brewing
Hop Utilization: 99%
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Wednesday October 5th 2022
Amount Fermentable Cost PPG °L Bill %
12.67 lb American - Pale Ale12.67 lb Pale Ale 37 3.5 69%
2.35 lb Munich2.35 lb Munich 37 6 12.8%
2.10 lb American - Caramel / Crystal 10L2.1 lb Caramel / Crystal 10L 35 10 11.4%
0.57 lb Briess - Brewers Torrified Wheat0.57 lb Brewers Torrified Wheat 35 1.5 3.1%
0.48 lb American - Black Malt0.48 lb Black Malt 28 500 2.6%
0.18 lb Viking - Roasted Barley0.18 lb Roasted Barley 32.7 340 1%
18.35 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz East Kent Goldings1.6 oz East Kent Goldings Hops Pellet 5 Boil 60 min 21.43 68.1%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.64 31.9%
2.35 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Strike 162 °F 152 °F 60 min
Mangrove Jack - Empire Ale M15
2 Each
Attenuation (avg):
Optimum Temp:
70 - 75 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.44 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mash 90mins @156F. Overnight Mash could help to extract all the fermentables. Add Non fermentable grain for top mash last 20 mins.

Can use Goldings or Fuggle Hops

Yeast - (pitch 2 packets due to high gravity and use nutrient)
Mangrove Jack M15 Empire Ale is ideal for a dry yeast
S-04 would be a good backup to use.

General Fermentation guide unless yeast specifies otherwise:
Primary ferment 50-60F (10-16c) for 3 weeks
6-12 weeks of cold conditioning 35-45F (2-7c)
Check Alcohol Tolerance of yeast used
Pressure ferment to lower esters and phenols

Note: Do not add smoked malt. There are a lot of references to smoke flavor - even found this is a brewing book. Any Peet or Hard wood smoked malt will kill this style beer. The smoked flavor you sometimes get is from the roasted barley and from a method sometimes used where you do a long boil (say 3 hours) and it causes the wort to have some caramelization.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-06 19:35 UTC
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