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| Steelhead Brewing Wee Heavy Scotch Ale Clone |
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Steelhead Brewing Company
Burlingame, California
Steelhead Wee Heavy Scotch Ale
(5 gallon/19 L, all-grain)
OG = 1.105 FG = 1.030
IBU = 25 SRM = 28 ABV = 9.6%
Ingredients
20.5 lbs. (9.3 kg) Great Western pale malt
10.9 oz. (0.31 kg) Belgian Special B malt
9.33 oz. (0.26 kg) Belgian biscuit malt
2.2 oz. (62 g) Briess chocolate malt
7 AAU Nugget hops (60 mins)
(0.53 oz./15 g of 13% alpha acids)
3 AAU Mt Hood hops (20 mins)
(0.5 oz./14 g of 6% alpha acids)
English or Scottish ale yeast
(4 qt./~4 L starter)
0.75 cups corn sugar (for priming)
Step by Step
Heat 6.8 gallons (26 L) of strike water to 164 °F (73 °C) and mash grains at 153 °F (67 °C) for 60 minutes. Collect about 11 gallons (42 L) of wort. (Specific gravity of pre-boil wort will be around 1.047.) Boil for 3 hours (or longer) to reduce volume to 5 gallons (19 L), adding hops at times indicated in ingredient list. Ferment at 60 °F (16 °C).
Steelhead Wee Heavy Scotch Ale
(5 gallon/19 L, extract w/ grains)
OG = 1.105 FG = 1.030
IBU = 25 SRM = 28 ABV = 9.6%
Ingredients
5.0 lbs. (2.27 kg) Muntons Light dried malt extract
8.13 lbs. (3.69 kg) Northwestern Gold liquid malt extract (late addition)
10.9 oz. (0.31 kg) Belgian Special B malt
9.33 oz. (0.26 kg) Belgian biscuit malt
2.2 oz. (62 g) Briess chocolate malt
7 AAU Nugget hops (60 mins)
(0.53 oz./15 g of 13% alpha acids)
3 AAU Mt Hood hops (20 mins)
(0.5 oz./14 g of 6% alpha acids)
English or Scottish ale yeast
(4 qt./~4 L starter)
0.75 cups corn sugar (for priming)
Step by Step
Place crushed grains in a nylon steeping bag. Steep at 153 °F (67 °C) for 45 minutes in 0.5 gallons (2 L) of water. Rinse grains with 0.25 gallons (0.95 L) of water at 170 °F (77 °C). Add water and dried malt extract to make 2.5 gallons (9.5 L) of wort. Bring wort to a boil, add Nugget hops and begin the 60-minute boil. Add Mt. Hood hops and liquid malt extract with 20 minutes left in boil. Cool wort to 60 °F (16 °C) and transfer to fermenter. Aerate thoroughly and pitch yeast. If fermentation doesn’t srtart within 12 hours, aerate every 6 hours until it does. Ferment at 60 °F (16 °C).
— Emil Caluori, Head Brewer |
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