Fat Bastard Wee Heavy NHC 2004

Craig Shapland

Scottish Strong Ale

for 5.5 U.S. gal (20.8 L)

Ingredients

            14.5     lb (6.58 kg) Maris Otter two-row pale

            2.0       lb (0.9 kg) 75° L crystal malt

            0.5       lb (227 g) biscuit malt

            0.25     lb (113 g) peat smoked malt

            0.13     lb (59 g) chocolate malt

            0.25     lb (113 g) black treacle (in boil)

            0.38     lb (172 g) maple syrup (in boil)

            1.5       oz (42 g) EK Goldings pellet hops, 5.3% alpha acid (60 min)

            0.5       oz (14 g) EK Goldings pellet hops, 5.3% alpha acid (15 min)

            2          cups Wyeast No. 1728 Scottish ale yeast slurry

            0.66     cups brown sugar to prime

                        Irish moss to clarify

 Specifics

            •          Original specific gravity: 1.089

            •          Final specific gravity: 1.018

            •          Boiling time: 90 min.

            •          Primary fermentation: 7 days at 68° F (20° C) in glass

            •          Secondary fermentation: 14 days at 65° F (18° C) in glass

Directions

Mash grains at 158° F (70° C) for 60 minutes.

Judges’ Comments

“A very nice strong Scotch ale, even more malt complexity—perhaps using several types of crystal would help improve overall impression. Good process.”

“This beer has some good complexities, but seems to be missing any significant kettle caramelization. Good effort though.”