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Home » Recipes » Wee Heavy Taste-off Winner - Aitchie's Heavy
Wee Heavy Taste-off Winner - Aitchie's Heavy
John's day at the races began with the win at a double blind taste-off of 16 different Wee Heavy beers! Securing over 50% of the vote, John moves to the winner's circle with this rich, malty and clean beer with just a hint of sherry and raisins.
Style:    Wee Heavy / Strong Scotch Ale
Brewed by:    John Aitchison
Batch Size:    9.0 Gallons
Boil Time:    180 Minutes
Estimated OG:    1.080
Est IBU:    15.7
Est SRM:    23.7
Efficency:    75%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltster Amount Percentage
Pilsner Malt Belgian 13.0 lbs 49.8%
Munich Briess 7.0 lbs 26.8%
Crystal 40L 2.0 lbs 7.7%
Aromatic Dingemans 1.5 lbs 5.7%
Crystal 80L 1.0 lbs 3.8%
Crystal 105L 0.5 lbs 1.9%
Crystal 150L 0.5 lbs 1.9%
Special B Malt Dingemans 0.5 lbs 1.9%
Rauchmalt (Bamberg) Weyermann 0.13 lbs 0.5%
Name Form Alpha Amount Time
Fuggle Whole 4.55% 2.0 oz 60
Man. Code Name Type Amount (Starter)
White Labs WLP028 Edinburgh Ale Ale
White Labs WLP001 California Ale Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Protein Rest 122°F 30 Direct
Sac Rest 151°F 60 Decoction (30 minutes)
John's notes below

With the wee heavy, I pitched both White Labs Scottish ale and California ale yeast.

Fermented as cold as I could--the temperature ranged from 53°F to 56°F degrees for 3 weeks before I let it warm to 60°F.

I used a single decoction mash to raise the temperature from 122-151.

I boiled the decotion itself 30 minutes and the wort for 3 hours.


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