Heavy McWee Recipe

Apr 26, 2017

Heavy McWee (8.5 Litres)

The cold wind cutting through the heathers leaves you longing for a hearty beer to warm you through. Malty, caramel notes dominate this russet coloured beauty, earthy complexity underpins initial stone fruit impressions with intense warming alcohol. You don’t have to wear a kilt to warm to this drink!

Ingredients

1.3kg Bewitched Amber Ale
2 x 250g Smooth Malt Extract
Safale S-04 yeast
Dextrose Corn Sugar

Features:

Colour: Brown
Body: Heavy
Bitterness: Medium
Approx. Alcohol Level: 7.2% ABV
Naturally Carbonated: Natural

Instructions:

Step 1:Mix

Clean and sanitise all equipment that will come in contact with the brew. Add the Bewitched Amber Ale and Smooth Malt Extract to the Fermenting Vessel (FV). Fill the FV with cold water to the 8.5 litre mark. Sprinkle the S-04 yeast and fit the lid.

Step 2: Brew

Place the FV in a location out of direct sunlight and try to ferment between 20C-24C. Fermentation should take 7 to 14 days. At around day 7 check the specific gravity (SG). Check the SG again the following day and so on.

Step 3: Bottle

The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 :Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind.