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MacDuff's Wee Heavy System


Details

Beer Style
9E Strong Scotch Ale (BJCP)
Brewing Method
Extract 
Brew Type
Ale 
Recipe Volume
5 gal 
Boil Volume
3.5 gal 
Boil Time
60 min 
Actual Extract
470.0 points
Anticipated OG
1.092 SG
Boil SG
1.132 SG (at start of boil)
Anticipated Color
20.0 SRM     
Estimated IBU
36.9 IBU
Estimated FG
1.027 SG
Estimated Alcohol
8.5 %abv
Fermentation
Primary 14 d, Secondary 21 d, and Lager 28 d

Style Compliance

9E Strong Scotch Ale
Original Gravity
1.070-1.130 SG
Final Gravity
1.018-1.056 SG
Alcohol
6.5-10.0 %abv
Bitterness
17.0-35.0 IBU
Color
14.0-25.0 SRM
 
OG
1.092 SG
FG
1.027 SG
Alcohol
8.5 %abv
Bitterness
36.9 IBU High
Color
20.0 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Northern Brewer Munich Malt Syrup 6 lbs 8.0 °L 36 ppg 45.5 %
Alexander's Pale Malt Syrup 6 lbs 2.2 °L 36 ppg 45.5 %
Briess Caramel 120L 0.25 lbs 120.0 °L 32 ppg 1.9 %
Muntons Crystal 0.25 lbs 56.0 °L 33 ppg 1.9 %
Briess Roasted Barley 0.25 lbs 300.0 °L 33 ppg 1.9 %
Castle Special B 0.25 lbs 147.0 °L 30 ppg 1.9 %
Dingemans Biscuit 0.13 lbs 22.0 °L 32 ppg 1.0 %
Weyermann Smoked Malt 0.05 lbs 2.2 °L 37 ppg 0.4 %
Totals 13.2 lbs 470.0 points 100%

Fermentables

Name: Northern Brewer Munich Malt Syrup
Amount: 6 lbs
Color: 8.0 °L
Potential: 36 ppg
% Grist45.5 %
Name: Alexander's Pale Malt Syrup
Amount: 6 lbs
Color: 2.2 °L
Potential: 36 ppg
% Grist45.5 %
Name: Briess Caramel 120L
Amount: 0.25 lbs
Color: 120.0 °L
Potential: 32 ppg
% Grist1.9 %
Name: Muntons Crystal
Amount: 0.25 lbs
Color: 56.0 °L
Potential: 33 ppg
% Grist1.9 %
Name: Briess Roasted Barley
Amount: 0.25 lbs
Color: 300.0 °L
Potential: 33 ppg
% Grist1.9 %
Name: Castle Special B
Amount: 0.25 lbs
Color: 147.0 °L
Potential: 30 ppg
% Grist1.9 %
Name: Dingemans Biscuit
Amount: 0.13 lbs
Color: 22.0 °L
Potential: 32 ppg
% Grist1.0 %
Name: Weyermann Smoked Malt
Amount: 0.05 lbs
Color: 2.2 °L
Potential: 37 ppg
% Grist0.4 %
Totals
Amount: 13.2 lbs
Potential: 470.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Northern Brewer 2.00 oz @ 7.4 %AA (14.0 AAU) 32.3 (10.8 %) Boil 60 min
Willamette 0.50 oz @ 5.5 %AA (2.5 AAU) 4.6 (8.6 %) Boil 30 min
Totals 2.5 oz
Hop: Northern Brewer
Amount: 2 oz
%AA: 7.4
When: Boil
Time: 60 min
Hop: Willamette
Amount: 0.5 oz
%AA: 5.5
When: Boil
Time: 30 min
Totals
Amount: 2.5 oz

Yeast

Name Attenuation When
Wyeast 1728 Scottish Ale 71 % Primary
Name: Wyeast 1728 Scottish Ale
Attenuation: 71 %
When: Primary
 
 
 
Recipe Source: CCHBS