Mac Daddy Al­most Wee Heavy

A rich and malty brown elixir that spawned Ket­tle­house’s best seller, Cold Smoke Scotch Ale

Craft Beer & Brewing Magazine - - Recipes In This Issue - Ket­tle­house Brewing Co.


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.

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