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Wee Heavy Scotch Ale

A rich, malty brew perfect for chilly evenings, combining deep flavors and a smooth finish.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 5 gallons
Course: Beverage
Cuisine: Scottish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 lbs Pale Malt
  • 1 lb Crystal Malt 60L
  • 0.5 lb Chocolate Malt
  • 1 lb Munich Malt
  • 1 oz East Kent Goldings hops bittering
  • 0.5 oz Fuggle hops flavor
  • 1 packet Scotch Ale yeast e.g., Wyeast 1728
  • 1 cup priming sugar for bottling

Equipment

  • Brewing kettle (at least 5 gallons)
  • Mash tun
  • Fermentation vessel with airlock
  • Thermometer
  • Hydrometer
  • Bottling equipment (bottles, caps, and capper)
  • Siphon or racking cane

Method
 

  1. Sanitize all brewing equipment before starting.
  2. Heat about 3 gallons of water to 165°F (74°C).
  3. Add the grains to the hot water and maintain the mash temperature around 150°F (65°C) for 60 minutes.
  4. After mashing, rinse the grains with about 170°F (77°C) water.
  5. Bring the collected wort to a boil and add the bittering hops.
  6. After 45 minutes of boiling, add the flavor hops.
  7. Use a wort chiller or an ice bath to cool the wort quickly to about 70°F (21°C).
  8. Transfer the cooled wort to the fermentation vessel and pitch the yeast.
  9. Seal with an airlock and let it ferment for 1-2 weeks until bubbling stops.

Notes

This ale pairs well with hearty dishes and rich desserts.