All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.
“This recipe originated in the kitchen when we were homebrewers. Mike was my brewing buddy in early days,” says Kelly Montgomery, head brewer and cofounder of Brink Brewing in Cincinnati, Ohio. The malt-forward beauty is meant to honor the Scottish side of Montgomery’s family and is dedicated to his Uncle Jack.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
8.1 lb (3.7 kg) Crisp Maris Otter
2.4 lb (1.1 kg) Vienna
1.2 lb (544 g) rye malt
1.2 lb (544 g) flaked rye
13 oz (368 g) light Munich
10 oz (283 g) Crystal 45
10 oz (283 g) Crystal 80
10 oz (283 g) Special B
2.5 oz (71 g) roasted barley
2 oz (57 g) Fuggles [5% AA] at 45 minutes
2 oz (57 g) Fuggles [5% AA] at 15 minutes
Wyeast 1056 American Ale or similar Chico-strain yeast
Mill the grains and mash at 154°F (68°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain about 6.8 gallons (25.7 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort and pitch the yeast. Ferment at 67°F (19°C) until fermentation is complete.
Ours is a somewhat sweeter version of a Scottish wee heavy; as a base beer it’s ideal for barrel-aging. Best served at 53°F (12°C) and shared with old friends.