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17C1. Strong Scotch Ale (Wee Heavy)

325 calories 35 carbs
Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 325 calories (Per 12oz)
Carbs: 35 g (Per 12oz)
Created Saturday August 26th 2017
1.097
1.027
9.23%
27.67
18.85
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
17.50 lb United Kingdom - Pale 2-Row17.5 lb Pale 2-Row 38 2.5 77%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L - (late addition) 34 60 5.5%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley - (late addition) 29 550 0.8%
3.79 lb Rice Hulls3.79 lb Rice Hulls 0 0 16.7%
22.73 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 24.68 75%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 2.98 25%
 
Mash Guidelines
Amount Description Type Temp Time
5.92 gal Single Infusion Infusion 152 °F 90 min
6.09 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
4.70 g Chalk Water Agt Mash 1 hr.
6.39 g Gypsum Water Agt Mash 1 hr.
2.82 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
13.40 ml Phosphoric acid Water Agt Mash 1 hr.
9.16 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
57 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 962 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.3 13.3 19 37.9 86.4 0
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Crystal Malt:
Add after mash-out, during vorlauf.

Cold conditioning (~40◦F) for several months will improve beer.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.

Aroma:
Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.

Appearance:
Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.

Flavor:
Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.

Mouthfeel:
Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

Comments:
Known also as “strong Scotch ale.” The term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale. Historically, the strongest beer from a Scottish ale parti-gyle.

History:
More related to historical brews than modern lower-strength Scottish ales, these beers have their roots in the strong ales of the 1700s and 1800s, although formulations and methods have changed. A premium product, often produced for export. Modern versions have lower starting and finishing gravities than their historical ancestors.

Characteristic Ingredients:
Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is not traditional.

Style Comparison:
Somewhat like an English Barleywine.

Vital Statistics:
OG: 1.070 – 1.130
FG: 1.018 – 1.040
IBUs: 17 – 35
SRM: 14 – 25
ABV: 6.5 – 10.0%

Commercial Examples:
Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan's Scotch Ale, Orkney Skull Splitter, Traquair House Ale

Tags:
high-strength, amber-color, top-fermented, British-isles, traditional-style, strong-ale-family, malty

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  • Last Updated: 2019-10-29 21:03 UTC
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