Name: Stardust Video & Coffees Scottish Heavy Recipe
Cook time: 24 h
Total time: 24 h
Yield: 19 servings
Cuisine: Scottish
Ingredients: 6 lbs Maris Otter pale malt (or pale ale malt); 0.75 lbs Light crystal/caramel malt (20–40L); 0.25 lbs Medium crystal/caramel malt (60L); 0.25 lbs Roasted barley (flaked or roasted); 0.125 lbs Light chocolate malt (optional for color/depth); 0.25 lbs Flaked oats (optional, for mouthfeel); 0.75 oz East Kent Goldings (or Fuggle) – bittering; 0.5 oz East Kent Goldings (or Fuggle) – flavor/finish; 1 pack Scottish ale yeast (or English ale yeast such as Wyeast 1728, White Labs WLP028, or Safale S-04); 1 tsp Irish moss (or Whirlfloc) – optional for clarity; 5 gal Water (brewing/distilled or treated); 3.25 oz Priming sugar (for bottling) – dextrose or table sugar; 1 tablet Campden tablet (optional) – to remove chlorine/chloramine

Spoetzl Brewery
Wheat Beer - Dunkelweizen
5.4% ABV

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The Scottish Heavy isn’t as heavy as one might think. It’s a Scottish ale that’s similar to a porter–malty and dark, but still entirely appropriate for the summer weather by managing not to be too thick or weighty. The taste of Scottish Heavy evokes similarities with a light roast coffee or toasted oats.

Heat 3.5 gallons (≈13.25 L) of your brewing water to approximately 165°F (74°C) to reach a target mash temperature near 152°F (67°C) once the grain is added. If using a lighter system, adjust strike temp to account for vessel heat loss.

Heat strike water

Mill your grains if needed. Add the crushed Maris Otter, crystal malts, roasted barley, light chocolate (if using) and flaked oats into the mash tun. Stir thoroughly while vorlaufing to avoid dough balls and ensure even hydration.

Mill and mash-in

Hold the mash at 152°F (67°C) for 60 minutes. Gentle stir or recirculate (vorlauf) every 10–15 minutes to keep an even temperature. This temperature yields a moderate body and residual sweetness characteristic of a Scottish Heavy.

Mash rest

Raise the mash temperature to about 168°F (76°C) and hold for 10 minutes to stop enzyme activity and improve wort flow for lautering.

Mash out

Lauter and sparge with enough water to collect approximately 6.5–7.0 gallons (25–26.5 L) of wort in the kettle. Aim for a total pre-boil volume that will yield about 5.25 gallons (20 L) post-boil to account for evaporative loss and trub.

Sparge / Lauter

Bring the wort to a rolling boil. Watch carefully to avoid boilovers as darker malts can create more foaming early in the boil.

Bring to boil

At the start of the 60-minute boil, add 0.75 oz East Kent Goldings (or Fuggle) for bittering. Boil for the full 60 minutes.

Bittering hop addition (60 min)

With 15 minutes left in the boil add 1 tsp Irish moss (or Whirlfloc tablet) to help improve clarity.

Irish moss (optional, 15 min)

With 10 minutes left in the boil add 0.5 oz East Kent Goldings (or Fuggle). This provides subtle hop aroma and balances malt without making the beer hoppy.

Flavor / finishing hop addition (10–5 min)

After 60 minutes total, shut off heat. Optionally perform a 10–20 minute hop stand or whirlpool rest to extract gentle hop flavor without additional bitterness.

End of boil

Cool the wort quickly to about 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Rapid cooling reduces the chance of dimethyl sulfide and bacterial infection.

Cool wort

Transfer cooled wort into a sanitized fermenter. Top up with water if needed to reach 5.0 gallons (19 L). Aerate thoroughly by shaking, splashing, or using an oxygenation stone (oxygenate to ~8–10 ppm if using pure O2).

Transfer and aerate

If using dry yeast, rehydrate per manufacturer instructions or pitch directly if recommended. If using liquid yeast, pitch a properly sized starter. Target an initial fermentation temperature of 64–68°F (18–20°C) for a Scottish ale yeast to produce mild ester profile and clean fermentation.

Pitch yeast

Ferment for 7–10 days at 64–68°F (18–20°C) until vigorous activity slows and specific gravity approaches terminal gravity (expected FG ~1.016–1.020).

Primary fermentation

Raise temperature to about 68–70°F (20–21°C) for 24–48 hours near the end of fermentation to encourage diacetyl cleanup. Optionally transfer to a secondary fermenter for clarification and conditioning for 1–2 weeks.

Diacetyl rest & optional secondary

After fermentation is complete, cold crash to near 35–40°F (2–4°C) for 48–72 hours to help clear the beer before packaging.

Cold conditioning

Dissolve 3.25 oz (≈92 g) priming sugar (corn sugar or table sugar) in 1 cup (240 ml) boiling water, cool to room temperature, and add to a sanitized bottling bucket.

Prepare priming sugar

Siphon beer gently into the bottling bucket to mix with priming solution, avoiding oxygen uptake. Bottle and cap, or transfer to a keg and carbonate to approximately 1.8–2.4 volumes CO2 (moderate carbonation typical for the style).

Bottle or keg

Allow bottles to condition at 65–70°F (18–21°C) for 2–3 weeks. If kegging, force carbonate or allow natural carbonation for 1–2 weeks at serving pressure.

Bottle conditioning

Cold condition and serve slightly cool (50–55°F / 10–13°C) in a pint glass. The Scottish Heavy should present a dark amber-to-amber-brown color, moderate malt sweetness, toasted/oat and light roast notes, low hop bitterness and a medium-light body.

Serve

Maris Otter pale malt (or pale ale malt)

Light crystal/caramel malt (20–40L)

Medium crystal/caramel malt (60L)

Roasted barley (flaked or roasted)

Light chocolate malt (optional for color/depth)

Flaked oats (optional, for mouthfeel)

East Kent Goldings (or Fuggle) – bittering

East Kent Goldings (or Fuggle) – flavor/finish

Scottish ale yeast (or English ale yeast such as Wyeast 1728, White Labs WLP028, or Safale S-04)

Irish moss (or Whirlfloc) – optional for clarity

Water (brewing/distilled or treated)

Priming sugar (for bottling) – dextrose or table sugar

Campden tablet (optional) – to remove chlorine/chloramine

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Make Scottish Heavy Recipe in just 24h . The Scottish Heavy isn’t as heavy as one might think. It’s a Scottish ale that’s similar to a porter–malty and dark, but still entirely appropriate for the summer weather by managing not to be too thick or weighty. The taste of Scottish Heavy evokes similarities with a light roast coffee or toasted oats.

Scottish Heavy Recipe

Descriptors

Tasting Notes

Food Pairings

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