Heavy McWee

Heavy McWee is rated 4.7 out of 5 by 6.
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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

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$29.71

Summary

     


    Click here for printable instructions.

    PROFILE:

    This russet-colored beauty has an earthy complexity that underpins initial stone fruit impressions with intense warming alcohol. Its full body, moderately high ABV, and malt-forward character will knock your kilt off!

    FOR FANS OF:

    Dirty Bastard Founder’s - Brewing Company
    Skull Splitter - Orkney Brewing

    RECIPE INCLUDES:

    • 1 Can Bewitched Amber Ale Brewing Extract
    • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
    • 2 BrewMax LME Softpack - Smooth
    • 1 Packet Safale S-04 Dry Ale Yeast
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.069 (approx.) -- FG: 1.014(approx.)
    • Flavor: Malty
    • ABV (alc/vol): 7.3%
    • SRM (Color): 23
    • IBU (Bitterness): 30
    • BJCP Style: 14. Scottish Ale - 14B. Scottish Heavy

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

     

    Total Brew&shying Time

    3 Weeks 3 Weeks 2 -3 Months = 4 -5 Months

    Click here for printable instructions.

    Heavy McWee Instructions

    RECIPE INCLUDES:

    • 1 Can Bewitched Amber Ale Brewing Extract
    • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
    • 2 BrewMax LME Softpack - Smooth
    • 1 Packet Safale S-04 Dry Ale Yeast
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.069 (approx.) -- FG: 1.014(approx.)
    • Suggested conditioning time is 2 to 3 months.
    • Flavor: Malty
    • ABV (alc/vol): 7.3%
    • SRM (Color): 23
    • IBU (Bitterness): 30
    • BJCP Style: 14. Scottish Ale - 14B. Scottish Heavy

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 2 -3 Months = 4 -5 Months

     

    STEP 1: SANITIZING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

    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 and LME softpacks in hot tap water.
        2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, then remove from heat
        3. Open the Brewing Extract and the LMEs, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
        4. Fill keg with cold tap water to the #1 mark on the back.
        5. Pour the wort into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk.
        6. Sprinkle ONLY the Safale S-04 yeast packet into the keg, and screw on the lid. Do not stir. 
        7. Put your keg in a location with a consistent temperature between 59° and 68° F (15°-20° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
        8. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    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 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 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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