21 replies to this topic

[Jdtirado]

The wife and I had this Wee Heavy Beer from Starr Hill Brewery ( a local brewery) and enjoyed it very much.
Its funny that I thought the beer had a bit of bitterness but looking at the site it doesn't.

Anyone have a recipe for something similar?

[Murphy]

have not made this recipe but I found the below Belhaven Wee Heavy clone on the internets


malt & fermentables
% LB OZ MALT OR FERMENTABLE PPG °L 80% 8 8 Briess Pilsen Light DME 44 2 ~ 7% 0 12 Invert Sugar 46 0 ~ 5% 0 9 British Crystal 50-60L 34 55 ~ 2% 0 4 Belgian Biscuit Malt 35 24 ~ 2% 0 3 Belgian Aromatic 34 23 ~ 1% 0 2 Peated Malt 32 3 ~ 1% 0 1 Roasted Barley 25 300 ~ 1% 0 1 Black Patent Malt 27 550 ~ 0% 0 ½ Roasted Barley 25 300 ~ 0% 0 ½ Black Patent Malt 27 550 ~
Batch size: 5.5 gallons

Original Gravity 1.080 / 19.3° Plato
(1.072 to 1.084) Final Gravity 1.023 / 5.8° Plato
(1.020 to 1.025) Color 14° SRM / 27° EBC (Copper to Red/Lt. Brown) Mash Efficiency 75%
hops
USE TIME OZ VARIETY FORM AA boil 60 mins 1.5 East Kent Goldings pellet 5.7 boil 15 mins 0.5 East Kent Goldings pellet 5.7
Boil: 3.0 avg gallons for 60 minutes

Bitterness 14.5 IBU / 9 HBU ƒ: Tinseth BU:GU 0.18
yeast
Wyeast Scottish Ale (1728)
ale yeast in liquid form with high flocculation and 71% attenuation

Alcohol 7.6% ABV / 6% ABW Calories 265 per 12 oz.
misc
USE TIME AMOUNT INGREDIENT boil 15 min 1 tsp Irish Moss

EDIT: holy crap that's hard to read, sorry about the piss poor cut and paste

Edited by Murphy, 24 July 2012 - 09:13 AM.

[Jdtirado]

Thanks Murphy. I saw some on BeerSmith.com as well. I think there is one from Jamil there too

[MtnBrewer]

I can't give you a specific recipe that's more than a wild ass guess but here are some general guidelines.

• Golden Promise base malt or if not that then some other British malt (MO, Optic, Halcyon).
• Mash fairly high, 155-158°F.
• Emphasis is on malt so 20-25 IBUs and use flavor/aroma hops sparingly if at all.
• No peat malt.
• 1728 yeast
• If you want it extra malty and sweet, boil down a gallon of first runnings to about a quart and add that to the boil. Make sure to adjust your sparge water accordingly.

[denny]

This is the best homebrew Scotch ale recipe on the face of the earth. Don't waste your time on any other... https://www.skotrat....recipes/10.html

[HVB]

I can't give you a specific recipe that's more than a wild ass guess but here are some general guidelines.

• Golden Promise base malt or if not that then some other British malt (MO, Optic, Halcyon).
• Mash fairly high, 155-158°F.
• Emphasis is on malt so 20-25 IBUs and use flavor/aroma hops sparingly if at all.
• No peat malt.
• 1728 yeast
• If you want it extra malty and sweet, boil down a gallon of first runnings to about a quart and add that to the boil. Make sure to adjust your sparge water accordingly.

Just want to emphasis that one part ...

[Jdtirado]

This is the best homebrew Scotch ale recipe on the face of the earth. Don't waste your time on any other...

https://www.skotrat....recipes/10.html

Thanks Denny but I don't understand the Mash schedule...mash 90 for 154 ( I understand this) then 10 min @168?

[MtnBrewer]

Thanks Denny but I don't understand the Mash schedule...mash 90 for 154 ( I understand this) then 10 min @168?

90 minutes at 154 then 10 minutes at 168 (mash out). I'd guess you can skip the mash out especially after a 90 minute sacc. rest.

[HVB]

90 minutes at 154 then 10 minutes at 168 (mash out).

You could just do it all at 154 and skip the mash out too if you are not able to raise it up.

[Mya]

a friend did one that turned out awesome 100% Gambrinus Dark Munich Malt 25L mashed @ 150 for 90 minutes 35 IBUs of Northern Brewer Chico Strain Yeast from a big starter Maltiest beer I have ever had

[Jdtirado]

90 minutes at 154 then 10 minutes at 168 (mash out). I'd guess you can skip the mash out especially after a 90 minute sacc. rest.

The recipe also calls for a two hour boil but for 5 gallons should I reduce the boil to 60 mins?

[HVB]

The recipe also calls for a two hour boil but for 5 gallons should I reduce the boil to 60 mins?

The longer boil is going to give you more carmalizations and a darker color. You could still do the 2 hour boil at 5g but you will just have to plan accordingly for boil off. JD, it is your beer so if you want to only do the 60 go for it and take notes as to how it tastes and someday compare that to the 120 minute boil. A 60 minute boil is not going to produced a bad beer.

[denny]

Technically, you will get Maillard reactions, but not caramelization, during the boil.

[HVB]

Technically, you will get Maillard reactions, but not caramelization, during the boil.

You know, I had Maillard reactions written then I deleted it .. Always go with your gut I guess.

[MtnBrewer]

Another important thing with this beer (and most beers) is fermentation temperature. With such a high gravity beer, you need to keep the temperature in the mid-60 range to avoid too many esters and fusels.

[Mindblock]

This is the best homebrew Scotch ale recipe on the face of the earth. Don't waste your time on any other...

https://www.skotrat....recipes/10.html

Excellent recipe.....I like the boil down of the first runnings, but will confess that I have never approached a 16:1 boil down (2 gallons to a pint).....perhaps I am chicken, but I am worried about burning and scorching....do you ever have an "issue"???

This is SWMBO's favorite style.....

[denny]

Another important thing with this beer (and most beers) is fermentation temperature. With such a high gravity beer, you need to keep the temperature in the mid-60 range to avoid too many esters and fusels.

I ferment it in the low mid 50s with WY1728.

[denny]

Excellent recipe.....I like the boil down of the first runnings, but will confess that I have never approached a 16:1 boil down (2 gallons to a pint).....perhaps I am chicken, but I am worried about burning and scorching....do you ever have an "issue"???

This is SWMBO's favorite style.....

I usually don't have the patience to go down to a pint and end up with more like a qt. Also, I've made it with several different types of malt, but without question it's far best with Golden Promise.

Edited by denny, 26 July 2012 - 10:02 AM.

[MtnBrewer]

I ferment it in the low mid 50s with WY1728.

Even better. I figured that he would have trouble reaching those temps in Virginny this time of year.

[Jdtirado]

Even better. I figured that he would have trouble reaching those temps in Virginny this time of year.

I have a freezer that I can use for that. This is a while off cause I have a whole list of stuff to brew. I got the ingredients for the Brew-Bros Rye Ale today. The wife is going to help me brew it on Saturday