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McZainasheff’s Wee

329 calories 36.2 g 12 oz
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Beer Stats
Method: Extract
Style: Scottish Export 80/-
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.180 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jamil Zainasheff
Calories: 329 calories (Per 12oz)
Carbs: 36.2 g (Per 12oz)
Created Tuesday December 6th 2016
Amount Fermentable Cost PPG °L Bill %
14.50 lb Liquid Malt Extract - Amber14.5 lb Liquid Malt Extract - Amber 35 10 86.6%
0.25 lb Liquid Malt Extract - Munich0.25 lb Liquid Malt Extract - Munich 35 8 1.5%
14.75 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3%
0.25 lb United Kingdom - Extra Dark Crystal 120L0.25 lb Extra Dark Crystal 120L 33 120 1.5%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 1.5%
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Kent Goldings1.6 oz Kent Goldings Hops Pellet 5 Boil 60 min 8.58 76.2%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Aroma 10 min 0.97 23.8%
2.1 oz / 0.00
Wyeast - Scottish Ale 1728
1 Each
Attenuation (avg):
Optimum Temp:
55 - 75 °F
0.00 Yeast Pitch Rate and Starter Calculator

Place the grains in a muslin sack and then steep the grains in 1.5 gallons of water at 160°F (71.1°C) for 30 minutes. Take out the grains and hold them over the kettle allowing the remaining water to drip back into the kettle. Do not squeeze the grains. Squeezing the grains could result in bitter tannin extraction. Top up your brew kettle to 3 gallons and bring to a rolling boil (If possible, top up to 7.7 gallons and conduct a full boil). Stir in the malt extracts and bring kettle to a rolling boil. Boil for 30 minutes. Add 1.6 oz of Kent Goldings hops and allow to boil for 50 more minutes. Be careful when adding hops as you may encounter a boil over during the first hop addition. With 10 minutes left in the boil, add 0.5 oz of Kent Goldings. Allow the wort to cool and then pitch the yeast around 65° F (18° C). Ferment around 65° F (18° C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes of CO2. A period of cold conditioning for several months will improve this beer.

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  • Public: Yup, Shared
  • Last Updated: 2016-12-06 21:13 UTC
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