Homebrew Recipe
Drop-In Brewing Co.'s Heart of Lothian Clone
- Method:
- All Grain
- Style:
- Wee Heavy
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- November 2019, Vol. 25, No. 7 page 17. First off, use high-quality, fresh ingredients with an emphasis on UK-based malts and hops if possible. Consider Crisp, Thomas Fawcett, and/or Simpsons as your maltsters of choice. Next, focus on your fermentation. Ensure your pitch is appropriately sized and healthy; the easiest way is to either repitch yeast from a previous batch of beer or create a starter in whatever way you're most comfortable. This yeast strain has been known to struggle to attenuate to this extent, so be sure to provide and ideal environment with proper temperature control to ensure a strong fermentation. Finally, focus on water chemistry for a malt-forward beer. To this end, ensure you have at least 40 ppm of calcium in the brewing water but more importantly your ratio of chloride-to-sulfate should be in the range of 1:1 to 2:1. With great base ingredients that are well-attenuated and flavored appropriately with the right amount of ions, you should have no trouble brewing an amazing Scottish 90/-.
- Notes:
- Mill the grains, then mix with 3.6 gallons of 164F strike water to achieve a single infusion rest temperature of 149F. Hold at this temperature for 60 minutes. Mashout to 170F if desired. Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash and run-off to obtain 6.5 gallons of wort. Sparging for this beer takes 2 hours on scale but may be quicker at home. Boil for 60 minutes, adding hops at the times indicated above left in the boil. At 15 minutes left in boil, you may want to add either Irish moss or Whirfloc as fining agents. After the boil, add the whirlpool hops indicated and whirlpool for 15 minutes before rapidly chilling the wort to 66F. Pitch yeast and aerate the wort. Maintain fermentation temperature of 68F for this beer. Once primary fermentation is complete, and the beer has settled, bottle or keg the beer and carbonate to approximately 2.5 volumes.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.055 | 1.012 | 5.6 | 22 | 23 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Ale Malt | 9 lbs. | 78.60 |
| Notes: Golden Promise | ||
| Dextrin Malt | 0.75 lbs. | 6.55 |
| Notes: Weyermann Carafoam malt | ||
| Biscuit Malt | 0.75 lbs. | 6.55 |
| Notes: Simpsons DRC malt (110L) | ||
| Crystal Malt 70 | 0.75 lbs. | 6.55 |
| Chocolate Malt | 0.2 lbs. | 1.75 |
| Notes: English chocolate malt (450L) | ||
| Total: | 11.45 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Fuggle | 0.75 oz. | 60 | Boil | 4.9 |
| Notes: 3.7 AAU | ||||
| East Kent Golding | 0.75 oz. | 30 | Boil | 4.6 |
| Notes: 3.5 AAU | ||||
| East Kent Golding | 1.5 oz. | 0 | Steep | 4.6 |
| Notes: 6.9 AAU | ||||
| Name | Amount |
|---|---|
| East Kent Golding | 2.25 oz. |
| Fuggle | 0.75 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| English Ale | White Labs | WLP002 |
| London ESB | Wyeast | 1968 |
| SafAle | Fermentis | S-04 |
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Irish Moss | 1 tsp. | 15 minutes | Boil | Clarifying |
| Notes: Or Whirfloc | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 149 | 60 | All Grain |
| Notes: Mill the grains, then mix with 3.6 gallons of 164F strike water to achieve a single infusion rest temperature of 149F. Hold at this temperature for 60 minutes. | ||||
| 2 | Mashout | 170 | 10 | All Grain |
| Notes: Mashout to 170F if desired. | ||||