Mac Daddy Almost Wee Heavy
A rich and malty brown elixir that spawned Kettlehouse’s best seller, Cold Smoke Scotch Ale
Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.068 FG: 1.016 IBUS: 11 ABV: 6.8%
4 oz (113 g) roasted barley 1 lb (454 g) 120L crystal malt 1 cup (237 ml) brown sugar 5 lb (2.27 kg) light malt extract* 4 lb (1.81 kg) amber malt extract*
2 oz (57 g) Kent Goldings at 60 minutes** 0.5 oz (14 g) Kent Goldings at 1 minute
YEAST American Ale *** DIRECTIONS
Steep the roasted barley with the 120L crystal malt in a grain bag for 30 minutes at roughly 160°F (71°C). Remove the malt sack and add the malt extract. Bring to boil and add hops per the schedule above. At 10 minutes, add the brown sugar. At end of boil, add the finishing hops.
You can adjust the malt extract volume and ratio (*) as desired. If you want it stronger, make it stronger. If you want it all grain, make it all grain. We use Montana-grown and -malted Metcalf 2-row barley that registers about 2 Lovibond.
More hops (**) is not what we’re going for here. Make it mellow.
American Ale yeast (***) is not a traditional strain for Scotch ales but works great and tastes great.