McZainasheff’s Wee

(5 gallons/19 L, all-grain)
OG = 1.099 FG = 1.026
IBU = 28 SRM = 20 ABV = 10.6%

Ingredients
17.8 lbs. (8.1 kg) British pale ale malt
17.6 oz. (0.5 kg) crystal malt (45 °L)
14.1 oz. (0.4 kg) Munich malt (8 °L)
7 oz. (0.2 kg) crystal malt (120 °L)
1.8 oz. (50 g) roasted barley (500 °L)
6.5 AAU Kent Goldings hops (60 min.) (1.3 oz./37 g at 5% alpha acids)
2 AAU Kent Goldings hops (10 min.) (0.4 oz./11 g at 5% alpha acids)
1 tsp Irish moss (optional)
White Labs WLP028 (Edinburgh Ale) or Wyeast 1728 (Scottish Ale) yeast

Step by Step
When I homebrew, I use Crisp Malting’s British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. Remember, the bulk of the flavor comes from the base grain, so try to get British pale ale malt.

Currently I use the Thomas Fawcett crystal and pale chocolate malts, as they have a great flavor that is very British. For Munich malt we’re currently using Best Malz. For any of these malts, feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Willamette Valley, or Hopsteiner depending on the variety.

Mill the grains and dough-in targeting a mash of around 1.5 qts. (1.4 L) of water to 1 pound (0.45 kg) of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near- boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.076. If you should come up short on the pre-boil gravity, top it off with some dried malt extract (DME).

The total wort boil time is 90 minutes. This helps concentrate the wort and aids in the development of flavor compounds. You should check the gravity of your wort before you add your first hop addition. If the boil is not tracking according to plan, keep boiling until you are at the right gravity, and then add your first hop addition. The first hop addition comes with 60 minutes remaining in the boil. If you wish, add Irish moss or other kettle finings with 15 minutes left in the boil and the final hop addition with 10 minutes left.

Chill the wort to 65 °F (18 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast, or 1 package of liquid yeast in a 1.5-gallon (6 L) starter. Ferment at 65 °F (18 °C) to start, raising the temperature gradually to 70 °F (21 °C) for the last 1⁄3 of fermentation. When finished, carbonate the beer to approximately 2 volumes CO2. Use the BYO priming chart if bottling at https://byo.com/resources/carbonation

McZainasheff’s Wee

(5 gallons/19 L, extract with grains)
OG = 1.099 FG = 1.026
IBU = 28 SRM = 20 ABV = 9.7%

Ingredients
11.8 lbs. (5.4 kg) British pale liquid malt extract (LME)
17.6 oz. (0.5 kg) crystal malt (45 °L)
14.1 oz. (0.4 kg) Munich malt (8 °L)
7 oz. (0.2 kg) crystal malt (120°L)
1.8 oz. (50 g) roasted barley (500 °L)
6.5 AAU Kent Goldings hops (60 min.) (1.3 oz./37 g at 5% alpha acids)
2 AAU Kent Goldings hops (10 min.) (0.4 oz./11 g at 5% alpha acids)
1 tsp Irish moss (optional)
White Labs WLP028 (Edinburgh Ale) or Wyeast 1728 (Scottish Ale) yeast

Step by Step
Ask your local homebrew shop for an English-style liquid malt extract. If they do not have any, many online suppliers sell an English-style extract made from 100% Maris Otter malt. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead.

Currently I use the Thomas Fawcett crystal and pale chocolate malts, as they have a great flavor that is very British. For Munich malt we’re currently using Best Malz. For any of these malts, feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Willamette Valley, or Hopsteiner depending on the variety.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 L) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 6.5 gallons (25 L) and a gravity of 1.076. Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 90 minutes. This helps concentrate the wort and aids in the development of flavor compounds. You should check the gravity of your wort before you add your first hop addition. If the boil is not tracking according to plan, keep boiling until you are at the right gravity, and then add your first hop addition. The first hop addition comes with 60 minutes remaining in the boil. If you wish, add the Irish moss or other kettle finings with 15 minutes left in the boil. Then add the final hop addition with 10 minutes left. Chill the wort to 65 °F (18 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast, or 1 package of liquid yeast in a 1.5-gallon (6 L) starter. Ferment at 65 °F (18 °C) to start, raising the temperature gradually to 70 °F (21 °C) for the last 1⁄3 of fermentation. When finished, carbonate the beer to approximately 2 volumes CO2.