StrongScotch Ale (Wee Heavy) – LCL Barrel Project #3
This recipe is 100% Barry Ledford's!
RecipeSpecifics
Batch Size(Gal): 5.5
Total Grain(Lbs): 17.9
AnticipatedOG: 1.089
AnticipatedSRM: 23
AnticipatedIBU: 26
BrewhouseEfficiency: 70 %
Grain
% Amount Name Origin Potential SRM
--------------------------------------------------------------------
83.917.0 lbs. Maris Otter Crisp 1.038 3.5
5.6 1.00 lbs. Toasted Marris Otter* 1.035 27
2.8 0.50 lbs. Melanoidin Weyermann 1.037 20
2.1 0.38 lbs. Chocolate Malt Breiss 1.034 425
2.8 0.50 lbs. Treacle (Molasses) 1.036 80
2.8 0.50 lbs. Cane Sugar 1.046 0
*Toasted MarisOtter – one pound of the Maris Otter and toast it spread out on a baking pan inthe oven for 30 minutes at 350F. The smell is awesome when you do this!
Hops
Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------
0.5 oz. Warrior Pellet 16.0 35.1 60 min.
1 oz. WillamettePellet 4.5 7.015 min.
RecommendedMash Schedule
Mash Type:Single Step
Saccharification Rest Temp : 150 Time: 75
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170
Yeast
The original recipe yeast Wyeast 1728 (scottish ale). We used FermentisUS-05 to keep the cost down. With the US-05 it finished too dry. I recommend sticking with the Wyeast or if you use the US05 mash really high. Maybe 158.
Recommended fermentation temperature range: 58F to 60F for four days, raise temperature to finish.