Name: Wee Heavy/old Ale
Ingredients: 10 lb 2-row pale malted barley; 2 lb 80 Lovibond crystal malt,; Smoked; 8 oz Wheat malt; 1 oz Chocolate malt; 1 lb Brown sugar (in boil); 1 oz Northern Brewer (7.4 AAU); (boiling); 1/2 oz Willamette; 1/2 oz Hallertauer; 1/4 oz Cascade; 3/4 c Light dry malt extract; (priming); Wyeast 1098 "English"; (Whitbread) ale yeas

This Sweet Savior exhaled from His voluntariness; He was not dragged to His sufferings, but suffered more willingly than we had greedily sinned against God. We had conscience checking us in sinning, but Christ had no conscience checking Him in suffering; it was his meat and drink to do His Father's will. As God's order makes His sacrifice capable of being satisfactory, so the free willingness of Christ makes it capable of being accepted for us, and applied to us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
	Scottish		1	Servings

INGREDIENTS

10	lb	2-row pale malted barley
2	lb	80 Lovibond crystal malt,
		Smoked
8	oz	Wheat malt
1	oz	Chocolate malt
1	lb	Brown sugar (in boil)
1	oz	Northern Brewer (7.4 AAU)
		(boiling)
1/2	oz	Willamette
1/2	oz	Hallertauer
1/4	oz	Cascade
3/4	c	Light dry malt extract
		(priming)
		Wyeast 1098 "English"
		(Whitbread) ale yeas

INSTRUCTIONS

Heat 18 quarts of mash water to 140 degrees, ph 5.3. Mash-in for 5  min-
utes at 130 degrees.  Continue without a protein rest. Starch conversion of
60 minutes, 158-150 degrees. Mash-out for 5 minutes at 168  degrees. Sparge
with 5 gallons water at 168 degrees, ph 5.7. Add brown sugar  and boil for
90 minutes. Add boiling hops at 30 minutes. Dry hop  with  1/2 ounce each
of Willamette and Hallertauer 3 days  after  pitching,  and bottled 4 weeks
later. It's confession time. This was intended to be a Scottish Wee Heavy,
but works much better as an Old Ale. I just haven't quite captured that
uniquely  malty characteristic of Scotch ales, but I'm still  trying.  I
tried  smoking  the crystal malt over a peat fire, which  really  wasn't
terribly  successful in imparting peaty flavors to the malt.  Next  time
I'll  get  the peat really soggy; perhaps that will  work  better.  It's
rich,  vinous, with complex port-like ethers and not a hint  of  astrin-
gency (a common hard-water problem) or off-flavors. Next time I brew it,
though, I'll delete the wheat malt (plenty of head, for the style, with-
out  it)  and the brown sugar (the vinousness is too much for  a  Scotch
ale), substitute 2 pounds dextrine malt or flaked barley (still  mulling
this  over) for an equal weight of pale malt, and smoke the cystal  more
heavily. Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 4
weeks
Recipe By     : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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