Peat Smoked Wee Heavy

(5 gallons/19 L, partial mash)
OG = 1.075  FG = 1.020 IBU = 50  SRM = 17  ABV = 7.2%

Ingredients:

3 lbs. (1.4 kg) pale malt
3 oz. (85 g) peated malt
0.75 lb. (0.34 kg) medium crystal malt (55 °L)
0.25 lb. (113 g) roasted barley (300 °L)
6 lbs. (2.7 kg) amber dried malt extract
0.5 lb. (0.23 kg) dark brown sugar
10 AAU Northern Brewer hops (90 min.) (1.25 oz./35 g at 8% alpha acids)
6 AAU Fuggles hops (30 min.) (1.5 oz./43 g at 4% alpha acids)
Scottish ale yeast such as Wyeast 1728
3/4 cup brown sugar for priming

Step by Step:

Heat 6 qt. (5.7 L) water to 164 °F (73 °C). Crush grains, mix into liquor and hold 45 min. at 152 °F (67 °C). Remove grains and pour off 3 qts. (3 L) into a saucepan and boil until a syrup develops for an intense caramelized flavor. Wash grains with 4 qts. (3.8 L) water at 168 °F (76 °C). Add dried malt, mix well and top up to 5 gallons (19 L). Raise to boiling, add Northern Brewer hops. Boil 60 min., add Fuggles hops, boil an additional 30 min. Remove from heat, cool and add to fermenter along with enough water to make 5.25 gal. (20 L). When cooled to 68 °F (20 °C), pitch yeast. Seal and ferment for three weeks at 65 °F (18 °C). Then rack to secondary and condition another five to six weeks at 50 °F (10 °C). Prime with brown sugar and bottle. Condition for three weeks at 45 °F (7 °C).