Auld Bonailie - Wee Heavy - BeerCo All Grain Recipe Kit
Auld Bonailie is Scots for an Old Parting Drink or One for the Road - exactly what we think this rich Scotch Ale is all about. Deep caramelisation from the extended boil along with clean fermentation character from the Scotch Ale yeast leads to an excellent winter warmer or even for a cool summer night around a fire. Pulled together by our great mate Ben Sykes for the Western Sydney Brewers Barrel fill we hop you love this gem of a style as much as we do!
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 20 Litres) and a single infusion temperature of 67 °C (153°F).
Hold the mash at 67°C (153°F) until enzymatic conversion is complete (45-60 mins).
Sparge with water at 75C, aiming to collect around 27L in the kettle
Draw off 4-5L of the first runnings either during or after sparge into a saucepan or other kettle, and boil strongly to reduce this to 1/5 of its original volume - 800mL to 1.2L. The aim here is to caramelise the wort to add a deep caramel flavour through reduction. Add this drawing back to the kettle when the reduction is complete.
Boil for 120 minutes, adding the hops at 60 minutes in so that they boil for 60 minutes.
Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid GigaYeast or Lallemand Brewing Nottingham Ale yeast at 18° C.
Fermentation - Aerate well and ferment at 18-20° C until FG is reached or your hydrometer readings are constant over 2-3 days.
Maturation - Yeast off, cellar and mature for 19 days before carbonating
Bottle or Keg and carbonate your beer to approx. 2.0 levels of CO2.
Bring up to beer cellar temperature 8-10°C pour slowly into a goblet glass, put on your slippers and smoking jacket, light a fire, kick back and relax and enjoy responsibly, Prost!
Food compliments - rich dark chocolate puddings, heavy meat dishes e.g. Steak, Hearty Scottish Pies, Haggis, Beef and Lamb Roast.
BeerCo Recipe Kit Contents:
Malt - 7.15 Kg
Hops - 50g
Yeast - 1 x Liquid Gold Pitches or 2 x Dry Yeast Sachets
No Yeast Option for Western Sydney Brewers - Barrel Fill Project