Heavy McWee Scottish Style Ale

Heavy McWee Scottish Style Ale is rated 4.4 out of 5 by 10.
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The cold wind cutting through the heather leaves, you are longing for a hearty beer to warm you through. Malty, caramel notes dominate this russet colored beauty as earthy complexity underpins initial stone fruit impressions with intense warming alcohol. No doubt about it, this is a man's drink, but one that will surely blow up your kilt!

$29.71 Regular Price $34.95
SKU
90-15030-00
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Heavy McWee Glass
Heavy McWee Scottish Style Ale

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$29.71

Summary

    What You Get

    1 Bewitched Amber Ale Brewing Extract (HME)

    2 Packets of Smooth DME

    1 Packet of S-04 Yeast

    1 Packet of No-Rinse Cleanser


    For Fans Of

    Founder's Dirty Bastard

    Orkney Brewing Skull Splitter


    Brew Specs

    Flavor: Malty

    Original Gravity: 1.069

    Final Gravity: 1.014

    ABV: 7.3%

    SRM: (Color): 23

    IBU: (Bitterness): 30


    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw-on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.


    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, it's not needed for this recipe, then place the unopened can in hot tap water.
    2. Using the measuring cup, pour 8 cups of water into your clean 3-quart or larger pot. Slowly sprinkle in both packets of DME into the pot of cool water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided and the solution is now boiling. (Do not worry if you cannot dissolve all clumps from the DME, it will be broken down during fermentation) Then remove from heat.
    3. Open the Brewing Extract and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    4. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.
    5. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with
    6. Stir your wort mixture vigorously with your sanitized spoon or whisk.
    7. Sprinkle the S-04 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.


    STEP 3: Bottling & Carbonating

    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.

    Rated 4 out of 5 by Brent from Great dark beer This was my first recipe brewing experience and it turned out great! This beer hits hard and warms slow. Bitter without being overpowering and great for unwinding after a hard day of work. My only draw back is that if you plan on drinking this, don't plan on doing anything else. My final ABV was %7.9 which was higher than the estimated value. Also, FOLLOW THE TEMPERATURE RECOMMENDATION!! This beer ferments at a lower temperature than most others. The yeast will work up to 76 degrees, but this beer brews best at around 68-70. Lager for at least 6 weeks and you'll have a mighty fine dark beer.
    Date published: 2015-05-02
    Rated 5 out of 5 by Inishmore from Heavy McWee - Will definitely brew again Love Heavy McWee. After bottling I let it lager for 3 months, then conditioned it in the fridge for another 2 weeks. The result is a delicious malty beer, with a slightly sweet finish (as is expected of a Scotch Ale). It has a creamy head, a beautiful dark color and is very smooth. I served it to guests last night and they loved it so much - it's now gone. I definitely think a minimum of 3 months of lagering helps to produce a great finished product. I will definitely brew this recipe again. Beware though, the ABV is on the high side so it packs a punch.
    Date published: 2015-05-02
    Rated 1 out of 5 by Stopthemad from Save your money and buy an 18 pack for the same $ I did the brew in the 2 gallon keg. Since I had a previously one leak I hand tightened the spigot before filling. Did the brew on a tray to ensure if it leaked it was caught. The brew went quickly due to the summer temp and was quite cloudy so I went to cold crash it. Within an hour of being in the fridge it was all over the floor! Completely emptied out. Customer service said perhaps the spigot was too loose, but it held for two weeks. The little brew I was able to taste in the hydrometer was pleasant with a thin body (but there was no carbonation so it could have improved). I love scotch ales and sad not to be able to try it.
    Date published: 2020-07-10
    Rated 5 out of 5 by Badassbrew from Robust and smooth This beer is a contender with any big brews. I added Makers Mark soaked oak chips on final week of fermentation and let the beer rest for two months. # days in the frigerator and the beer is awesome.
    Date published: 2016-04-08
    Rated 5 out of 5 by Scooter from Big and Bold! Made this beer in the fall so it would be ready for Xmas and new years...perfect nice scotch warmth flavor tiny sour to keep it crisp...it's really good with a nice kick and everyone that tries it just keeps saying "awesome"!
    Date published: 2017-03-07
    Rated 5 out of 5 by Maltoman from Patience is worth it. Have patience, let it brew properly . We tested it at 3 weeks and it was a bit under the projected ABV-0.5 so we let it go another 5 days and hit the mark. It’s pretty tasty.
    Date published: 2020-08-20
    Rated 5 out of 5 by Bocklover from Tasted Great! 3 weeks in the fermentor, 4 weeks in the bottle and this stuff tasted great! I will definitely make this one again!
    Date published: 2016-04-04
    Rated 4 out of 5 by JayBee from It Has a Kick! I agree with a lot of other reviewers, this brew has bite! I really enjoyed it.
    Date published: 2017-09-12
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