Category Archives: 17 – Strong British Ale

Kilt Lifter

September 4, 202617 - Strong British Ale, 17C - Wee HeavyCraig Williams - Headbrewer

Recipe

Kilt Lifter – Wee Heavy ()

Brewer
Date	5/12/26

Batch Size	19.400 L	Boil Size	22.500 L
Boil Time	60.000 min	Efficiency	75
OG	1.097 sg	FG	1.018 sg
ABV	10.5%	IBU	33.8 (Tinseth’s approximation)
Color	23.7 srm (Morey’s approximation)	Estimated calories (per 33 cl)	300

Fermentables

Name	Type	Amount	Mashed	Late	Extract Yield Dry Basis Fine Grind (DBFG)	Color
Barn Owl – Pilsner	Grain	5.000 kg	Yes	No	81%	1.9 srm
Castle – Abbey Malt	Grain	1.000 kg	Yes	No	79%	30.2 srm
Viking Malt – Light Munich	Grain	800.000 g	Yes	No	77%	12.7 srm
Caramel/Crystal Malt – 10L	Grain	500.000 g	Yes	No	75%	12.7 srm
Caramel/Crystal Malt – 20L	Grain	500.000 g	Yes	No	75%	26.2 srm
Corn Sugar (Dextrose)	Sugar	500.000 g	No	No	100%	-0.8 srm
Caramel/Crystal Malt – 40L	Grain	300.000 g	Yes	No	74%	53.1 srm
Caramel/Crystal Malt – 80L	Grain	300.000 g	Yes	No	74%	106.9 srm
Thomas Fawcett – Black Malt	Grain	100.000 g	Yes	No	70%	672.0 srm
Total	—	8.500 kg	—	—	—	—

Hops

Name	Alpha	Amount	Add During	Time	Form	IBU
Fuggles	6.1%	20.000 g	Add to Boil	5.000 min	Pellet	1.9
Target	12.7%	20.000 g	Add to Boil	5.000 min	Pellet	4.0
Chinook wet – 2025	2.2%	150.000 g	Add to Boil	15.000 min	Leaf	11.5
Chinook wet – 2025	2.2%	100.000 g	Add to Boil	80.000 min	Leaf	16.4

Yeast

Name	Type	Form	Amount	Stage
LalBrew Nottingham	Ale	Dry	0.000 kg	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Initial	Infusion	21.000 L	72.000 C	64.000 C	60 min
Step	Temperature	—	—	68.000 C	30 min
Sparge	Normal (Fly) Sparge	10.000 L	81.385 C	68.000 C	30 min

Kilt Lifter

May 27, 202617C - Wee HeavyCraig Williams - Headbrewer

Recipe

Kilt Lifter – Wee Heavy ()

Brewer
Date	5/12/26

Batch Size	19.400 L	Boil Size	22.500 L
Boil Time	60.000 min	Efficiency	75
OG	1.097 sg	FG	1.018 sg
ABV	10.5%	IBU	33.8 (Tinseth’s approximation)
Color	23.7 srm (Morey’s approximation)	Estimated calories (per 33 cl)	300

Fermentables

Name	Type	Amount	Mashed	Late	Extract Yield Dry Basis Fine Grind (DBFG)	Color
Barn Owl – Pilsner	Grain	5.000 kg	Yes	No	81%	1.9 srm
Castle – Abbey Malt	Grain	1.000 kg	Yes	No	79%	30.2 srm
Viking Malt – Light Munich	Grain	800.000 g	Yes	No	77%	12.7 srm
Caramel/Crystal Malt – 10L	Grain	500.000 g	Yes	No	75%	12.7 srm
Caramel/Crystal Malt – 20L	Grain	500.000 g	Yes	No	75%	26.2 srm
Corn Sugar (Dextrose)	Sugar	500.000 g	No	No	100%	-0.8 srm
Caramel/Crystal Malt – 40L	Grain	300.000 g	Yes	No	74%	53.1 srm
Caramel/Crystal Malt – 80L	Grain	300.000 g	Yes	No	74%	106.9 srm
Thomas Fawcett – Black Malt	Grain	100.000 g	Yes	No	70%	672.0 srm
Total	—	8.500 kg	—	—	—	—

Hops

Name	Alpha	Amount	Add During	Time	Form	IBU
Fuggles	6.1%	20.000 g	Add to Boil	5.000 min	Pellet	1.9
Target	12.7%	20.000 g	Add to Boil	5.000 min	Pellet	4.0
Chinook wet – 2025	2.2%	150.000 g	Add to Boil	15.000 min	Leaf	11.5
Chinook wet – 2025	2.2%	100.000 g	Add to Boil	80.000 min	Leaf	16.4

Yeast

Name	Type	Form	Amount	Stage
LalBrew Nottingham	Ale	Dry	0.000 kg	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Initial	Infusion	21.000 L	72.000 C	64.000 C	60 min
Step	Temperature	—	—	68.000 C	30 min
Sparge	Normal (Fly) Sparge	10.000 L	81.385 C	68.000 C	30 min

English Barley Wine – 2023

December 31, 202317 - Strong British Ale, 17D - English Barley WineCraig Williams - Headbrewer

Recipe

English Barley Wine – 2023 – English Barleywine (17D)

Brewer
Date	2023-12-17

Batch Size	20.175 L	Boil Size	24.375 L
Boil Time	2.000 hr	Efficiency	75
OG	1.103 sg	FG	1.021 sg
ABV	11.9%	IBU	57.4 (Tinseth)
Color	18.2 srm (Morey)	Estimated calories (per 33 cl)	316

Fermentables

Name	Type	Amount	Mashed	Late	Yield	Color
Best Malz – Heidleberg Pilsner Malt	Grain	8.000 kg	Yes	No	81%	1.5 srm
Brown Sugar, Light	Sugar	500.000 g	No	Yes	100%	8.0 srm
Castle – Abbey Malt	Grain	500.000 g	Yes	No	79%	23.0 srm
Caramel/Crystal Malt – 160L	Grain	275.000 g	Yes	No	72%	160.0 srm
Simpsons – Double Roasted Crystal	Grain	225.000 g	Yes	No	74%	110.0 srm
Total	—	9.500 kg	—	—	—	—

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Target	12.7%	60.000 g	Boil	60.000 min	Pellet	57.4

Yeast

Name	Type	Form	Amount	Stage
Excarpment Labs – English II	Ale	Liquid	125.00 mL	Primary
Wyeast – Brettanomyces lambicus	Ale	Liquid	125.00 mL	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion	Infusion	19.800 L	74.847 C	64.000 C	60 min
Infusion 1	Infusion	3.000 L	100.000 C	68.000 C	30 min
Sparge	Fly Sparge	11.260 L	74.000 C	74.000 C	15 min

English Barley Wine

January 5, 202017D - English Barley WineCraig Williams - Headbrewer

Batch Size	20.235 L	Boil Size	23.235 L
Boil Time	60.000 min	Efficiency	75%
OG	1.103	FG	1.021
ABV	10.8%	IBU	44.1 (Tinseth)
Color	22.4 srm (Morey)	Calories (per 12 oz.)	343

Fermentables

Total grain: 9.500 kg
Name	Type	Amount	Mashed	Late	Yield	Color
Gambrinus – ESB Malt	Grain	7.500 kg	Yes	No	80%	3.5 srm
Aromatic Malt	Grain	500.000 g	Yes	No	78%	26.0 srm
Caramel/Crystal Malt – 160L	Grain	500.000 g	Yes	No	72%	160.0 srm
Castle – Abbey Malt	Grain	500.000 g	Yes	No	79%	23.0 srm
Corn Sugar (Dextrose)	Sugar	500.000 g	No	Yes	100%	0.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Target	12.7%	40.000 g	Boil	60.000 min	Pellet	34.5
East Kent Golding (UK)	4.8%	60.000 g	Boil	15.000 min	Pellet	9.6

Misc

Name	Type	Use	Amount	Time
Whirlfloc	Fining	Boil	0.000 mL	15.000 min

Yeast

Name	Type	Form	Amount	Stage
WLP028 – Edinburgh Scottish Ale Yeast	Ale	Liquid	35.000 mL	Primary
Wyeast – Brettanomyces lambicus	Ale	Liquid	125.000 mL	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
strike	Infusion	22.500 L	73.360 C	66.000 C	60.000 min
Final Batch Sparge	Infusion	10.420 L	95.805 C	74.000 C	15.000 min

Smoked Barley Wine

December 27, 201817D - English Barley WineCraig Williams - Headbrewer

Batch Size	33.965 L	Boil Size	37.965 L
Boil Time	60.000 min	Efficiency	70%
OG	1.106	FG	1.028
ABV	10.2%	IBU	47.9 (Tinseth)
Color	16.9 srm (Morey)	Calories (per 12 oz.)	355

Fermentables

Total grain: 10.600 kg
Name	Type	Amount	Mashed	Late	Yield	Color
Weyermann – Smoked Malt	Grain	3.500 kg	Yes	No	81%	2.8 srm
Weyermann – Oak Smoked Wheat Malt	Grain	3.000 kg	Yes	No	85%	2.4 srm
Weyermann – Rye Malt	Grain	3.000 kg	Yes	No	85%	3.6 srm
Brown Sugar, Light	Sugar	500.000 g	No	Yes	100%	8.0 srm
Rice Hulls	Adjunct	500.000 g	Yes	No	0%	0.0 srm
Simpsons – Black Malt	Grain	100.000 g	Yes	No	70%	550.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Columbus	16.0%	45.000 g	Boil	60.000 min	Pellet	47.9

Misc

Name	Type	Use	Amount	Time
Whirlfloc	Fining	Boil	0.000 mL	0.000 s

Yeast

Name	Type	Form	Amount	Stage
Escarpment Labs – Scottsh Ale	Ale	Liquid	35.000 mL	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
First iteration	Infusion	12.500 L	73.800 C	66.000 C	60.000 min
Sparge	Infusion	11.000 L	80.000 C	66.000 C	0.000 s
Second Iteration	Infusion	12.750 L	73.800 C	66.000 C	60.000 min
Sparge	Infusion	11.000 L	80.000 C	66.000 C	0.000 s

Instructions

Mash: 1.75kg smoked malt 1.5kg oak smoked wheat 1.5lkg rye malt 0.25kg rice hulls Total mass: 5.0kg Target Temp: 66C Ratio: 2.5litres water/kg of malt Strike Water: 12.5L @ 73.8C Sparge with 11L water @80C to collect 23 L of wort
1.75kg smoked malt 1.5kg oak smoked wheat 1.5lkg rye malt 0.1kg black Malt 0.25kg rice hulls Total Mass: 5.1kg Target Temp: 66C Ratio: 2.5litres water/kg of malt Using wort from the first mash iteration Strike Water: 12.75L @ 73.8C Sparge with 11L water @80C to collect 23 L of wor
Collect 23 L of wort and bring to a boil adding the hops. Boil for 1 hour Chill and pitch yeast.