Wee Hottie
Wee Hottie
(5 gallons/19 L, all-grain)
O.G. 1.073 F.G. 1.025
IBU = 20 SRM = 25 ABV = 6.2%
Ingredients
11.5 lbs. (5.2 kg) Maris Otter malt
1.0 lb. (0.45 kg) smoked rauch malt
1.0 lb. (0.45 kg) British CaraPils malt
0.5 lb. (0.23 kg) Belgian aromatic
0.5 lb. (0.23 kg) Belgian CaraVienne
0.25 lb. (0.11 kg) British medium crystal malt
0.25 lb. (0.11 kg) British chocolate malt
5.5 AAU U.K. Target hops (75 mins) (0.5 oz./14 g of 11% alpha acids)
1.1 AAU U.K. Fuggles hops (15 mins) (0.25 oz./14 g of 4.5% alpha acids)
0.25 oz. U.K. Fuggles hops (0 mins)
Wyeast 1728 (Scottish Ale) yeast
Step by Step
Single infusion mash at 158 °F (70 °C) for 90 minutes. Add to the secondary: 40 chipotle peppers and 40 serrano peppers, seeded and sliced.
Written by BYO Staff
Kuyler Doyle’s “Wee Hottie” took second place behind the ZEALOTS entry. Kuyler’s choice was dictated by the style’s primary ingredient. “I thought the malty sweet character of a Scotch ale would pair well with spicy heat from chiles,” states Kuyler. “Since Scotch ales are allowed to have a smoky flavor, I went with that as the link. I added some rauch malt to the blend and used smoky chipotle peppers for the heat and flavor.” Like the ZEALOTS, Kuyler did a spinoff of a 5- gallon (19-L) batch. The recipe below has the peppers scaled up for full a 5-gallon (19-L) batch.
