Cromarty Brewing Co.’s Pibroch Wee Heavy clone
Cromarty Brewing Co.’s Pibroch Wee Heavy clone
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.018
IBU = 20 SRM = 20 ABV = 7.2%
This wee heavy showcases a complex malt backbone with a touch of smoked malt to fill out the mouthfeel and increase the overall depth of character.
Ingredients
11 lbs. (5 kg) Simpsons Maris Otter pale ale malt
1.78 lbs. (0.8 kg) Weyermann Beechwood smoked malt
0.56 lb. (0.25 kg) Weyermann melanoidin malt (20 °L)
0.56 lb. (0.25 kg) Simpsons Golden Naked Oats® malt
0.37 lb. (0.17 kg) Simpsons crystal malt (60 °L)
0.37 lb. (0.17 kg) Simpsons crystal malt (120 °L)
0.21 lb. (0.1 kg) Simpsons roasted barley (450 °L)
1.5 AAU Fuggle hops (120 min.) (0.3 oz./8.5 g at 5% alpha acids)
1.5 AAU Fuggle hops (45 min.) (0.3 oz./8.5 g at 5% alpha acids)
7 AAU Fuggle hops (10 min.) (1.4 oz./40 g at 5% alpha acids)
1⁄2 Whirlfloc tablet (10 min.)
White Labs WLP028 (Edinburgh Scottish Ale) or Wyeast 1728 (Scottish Ale) or LalBrew Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Use soft or low mineral content water to help accentuate the malty aspects of this beer. With a 1.2 qts./lb. (2.5 L/kg) water-to-grist ratio, target a mash temperature of 155 °F (68 °C). Perform a single infusion mash for 60 minutes or until proper enzymatic conversion has occurred. Sparge with 170 °F (76 °C) water to collect 8.4 gallons (31.8 L) of wort.
Boil for 120 minutes, adding hops and fining agents as indicated. At flameout, rapidly chill the wort to 61 °F (16 °C) and transfer to the primary fermenter. Aerate thoroughly and pitch plenty of healthy yeast. Ferment at 63 °F (17 °C) until terminal gravity of 1.018 is reached, usually within 10 to 14 days. Once fermentation is complete, drop beer temperature to 50 °F
(10 °C) and hold for 5 days. Then drop temperature to 39 °F (4 °C) and lager for a minimum of 3 weeks. Keg or bottle, targeting 2.2 volumes of CO2.
Tips for Success:
Use high quality, fresh malts along with sufficient aging time and low fermentation temperatures to develop the sweet, smooth, and balanced maltiness desired in this beer.
Cromarty Brewing Co.’s Pibroch Wee Heavy clone
(5 gallons/19 L, partial mash)
OG = 1.072 FG = 1.018
IBU = 20 SRM = 18 ABV = 7.2%
Ingredients
2.7 lbs. (1.22 kg) Simpsons Maris Otter pale malt
4.6 lbs. (2.1 kg) Briess CBW® pale ale dried malt extract
1.78 lbs. (0.8 kg) Weyermann Beechwood smoked malt
0.56 lb. (0.25 kg) Weyermann melanoidin malt (20 °L)
0.56 lb. (0.25 kg) Simpsons Golden Naked Oats® malt
0.37 lb. (0.17 kg) Simpsons crystal malt (60 °L)
0.37 lb. (0.17 kg) Simpsons crystal malt (120 °L)
0.21 lb. (0.1 kg) Simpsons roasted barley (450 °L)
1.5 AAU Fuggle hops (120 min.) (0.3 oz./8.5 g at 5% alpha acids)
1.5 AAU Fuggle hops (45 min.) (0.3 oz./8.5 g at 5% alpha acids)
7 AAU Fuggle hops (10 min.)(1.4 oz./40 g at 5% alpha acids)
1⁄2 Whirlfloc tablet (10 min.)
White Labs WLP028 (Edinburgh Scottish Ale) or Wyeast 1728 (Scottish Ale) or LalBrew Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Heat 2 gallons (7.6 L) of water to 168 °F (76 °C) and add a steeping bag with the crushed grains. Submerge the bag and stir grains to ensure sufficient hydration. Mash for 60 minutes targeting a mash temperature of 155 °F (68 °C). Remove bag from pot and sparge with 170 °F (76 °C) water to collect 4 gallons (15 L) of wort.
Boil for 120 minutes, adding hops and Whirlfloc as indicated. Add the dried malt extract in the last 10 minutes of the boil. Follow the remainder of the all-grain instructions, making sure to top fermenter off to 5 gallons (19 L) prior to fermentation.
