Wee Heavy Scotch Ale All Grain Recipe
GRAIN
- 13 LBS Pale Malt
- 4 LBS Crystal Malt
- 2 LBS Munich Malt
- 3 LBS Pilsner Malt
- 2.5 ozs Kent Goldings
- Irish Ale Yeast
- ¾ cup corn sugar
STEPS
1. Mash in grains in 5 ½ gallons water at 180 degrees
2. Perform rest for 85 minutes at 156 degrees
3. Mash out at 165 degrees
4. Sparge with 6 gallons of water at 170 degrees
5. Collect wort – boil for 30 minutes before adding 1st hops
6. Add 2 ounces hops and boil for 60 minutes
7. Add .5 ounces (remaining) hops at 20 minutes
8. Add Irish Moss tablets 15 minutes before finish
9. Chill wort, transfer, pitch yeast
10. Ferment
NOTES:
This brew was staged in two mashes based on the fact that the Igloo mash tun used had a 5 gallon capacity. A portion of the first runnings were taken and placed in a deep cast iron skillet and brought to a boil for several minutes to produce a caramelization of the wort. The first wort batch mash rest was at 160 degrees F. and the second at 141 degrees F. This gave the overall average of 150 degrees F. Not sure if the average comes into play.
The Scotch ale was pleasant to drink after only 6 weeks during the 2012 Christmas holidays.