Recipe: Wee Swally
Specifics
General Information
Method: All Grain
Source: Chris Hillman
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 Whirlfloc Tablet @ 15 minutes (Clarity)  
Reference
Hops
1.50 ounces
Goldings, East Kent
4.50% Pellet @ 60 minutes
Type: Aroma
Use: Boil
6.8 AAUs
1.50 ounces Total Hop Weight 6.8 AAUs
Reference
Yeast
White Labs German Ale/Kolsch — Liquid — 0.3
Fermentation
Primary: 10 days @ 63° F
Secondary: 21 days @ 32° F
Tertiary: 0 days @ ° F
Age: 0 days @ 52° F
Notes
Recipe formulated for Iron Brewer Batch 2, Round 2. Required ingredients: Biscuit malt, peated malt, kolsch yeast. Scottish Export seems like a style well suited to the ingredients, with the exceptian of the belgian biscuit malt. I’m hoping it blends nicely with the Maris Otter base. I think the peat will come through at 4 oz (and it may come through a bit strong). Included a bit of caramel malts to lend a wee bit of malty sweet, and a few oz. of roasted barley for color. Some cara-pils for head retention and body in what I feared might be too thin otherwise. 22 IBUs from EKG hops at 60 to balance the beer without a lot of malt flavor or aroma.
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Awards & Competitions
Entry Name: Wee Swally
Competition: Iron Brewer Round 2 Batch 2
Date: Jul 1, 2011
Style: Scottish Export 80/-
Place: 1st (Gold)