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

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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

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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.