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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%
Hops
Name Form Alpha Amount Time
Fuggle Whole 4.55% 2.0 oz 60
Yeast
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)
Extras
Notes
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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