Recipe: Annie’s Wee Scottie

For more on kettle caramelization, see Depth Charge! Boil Reductions for (Wee) Heavy Flavor.

PARTIAL-MASH

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.092
FG: 1.027
IBUs: 22
ABV: 8.6%

[PAYWALL] MALT/GRAIN BILL
13.2 lb (6 kg) light liquid malt extract (LME)
1 lb (454 g) roasted barley

HOPS & ADDITIONS SCHEDULE
1.1 oz (31 g) Northern Brewer at 60 minutes [22 IBUs]
1 quart (~1 liter) concentrated wort at 10 minutes (see below)

YEAST
Wyeast 1728 Scottish Ale

DIRECTIONS
Mill the roasted barley and steep in 1 gallon (3.8 liters) of 152°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Rinse the steeping bag and remove, then add 5.5 gallons (21 liters) more water to your kettle. Switch off the heat source and add the malt extract in batches, being careful not to scorch and stirring to dissolve. Once it’s dissolved and evenly mixed, remove about 1 gallon (3.8 liters) of the wort to a pot or kettle on a separate burner; bring to a boil and continue to boil until reduced to about 1 quart (~1 liter). Meanwhile, boil the rest of the wort for 60 minutes, adding the hops and reduced wort according to the schedule. After the boil, chill the wort to about 62°F (17°C), aerate, and pitch the yeast. Ferment for 14 days at 62–64°F (17–18°C), or until complete and gravity has stabilized. Crash, package, and carbonate to about 2.4 volumes of CO₂.