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Home » Recipes » Kilt Wetter Wee Heavy
Kilt Wetter Wee Heavy
Cullen gets ready to compete with everyone at the September meeting tasteoff with this 3 hour long boil beer.
Style:    Scottish Wee Heavy
Brewed by:    Cullen Davis (and the Shop Brew Crew)
Brewed at:    The Shop (Mk2)
Batch Size:    25.0 Gallons
Boil Time:    180 Minutes
Estimated OG:    1.080
Actual OG:    1.073
Est IBU:    21.8
Est SRM:    12.9
Efficency:    75%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltster Amount Percentage
Marris Otter Crisp 58.0 lbs 96.7%
Crystal 135-165L Hugh Baird 1.75 lbs 2.9%
Roasted Barley Hugh Baird 0.25 lbs 0.4%
Hops
Name Form Alpha Amount Time
East Kent Goldings Pellet 6.2% 4.3 oz 180
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 1728 Scottish Ale Ale
White Labs WLP001 California Ale Ale 1/4 gallon slurry from BJ's
Mash Schedule
Step Rest Temp Rest Time Heat Water
Saccharification 160°F 60 19 Gallons
Mash Out 168°F 10 HERMS
Extras
Notes

From Cullen's Notes:

Mash:
Single infusion mash main rest at 160F, then stepped up to mashout at 168F. This took longer than I wanted due to to my unfamiliarity with the system and running the HERMS a bit too slow.

Boil:
Collected about 32 gallons while sparging and boiled for 3 hours to end up with about 25 gallons of wort at 1.073 initial gravity.

I wanted to get 1.080 as starting gravity, but I overestimated the efficiency. Again, I blame my unfamiliarity with the system.

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