Wee Heavy Ale

Wee Heavy Ale

Postby ChrisB » Thu Feb 11, 2016 10:35 pm

This is the beer I made for the Bad Tattoo meeting. I call it Kilty McBagpipes :)

5 Gal batch
OG: 1.083
FG: 1.013
IBU: 30
Color: 27.7 SRM
ABV: 9.3%

15 lbs ESB malt
1 lb C60 malt
9.6 oz Blackprinz malt
4.0 oz Peat smoked malt

2.0 oz East Kent Goldings (60 min)
0.5 oz East Kent Goldings (30 min)

1 pkg Wyeast Scottish ale yeast

Mash at 156 f for 60 min
Draw off first 2 gal of wort and keep separate from rest of the wort. Boil first 2 gal for 30 min (this is the really high gravity stuff so it should caramelize well), then add the rest and boil for 60 more minutes; also start first hop addition here.

After boiling, cool wort to 60 f before pitching yeast. I did a starter 24 hrs before my brew using dry malt extract.

Ferment at 61-62 f for 10 days, then 58-59 f for next 10 days. Transfer to keg and allow to condition for 1 month at 3-4 c. Longer would be better but this is the best I could do before the meeting.

That's it. No idea how I ended up with 1.013 for a FG... was supposed to be around 1.025. Oh well!
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Re: Wee Heavy Ale

Postby Derek » Thu Feb 11, 2016 10:53 pm

Interesting, here's mine:

16 lbsMaris Otter Pale
1 lb C80
0.75 lb C60
0.25 lb Special B
6 oz Peat Smoked Malt
5 oz Roast Barley
1 ozFuggle - 4.8 AA% whole; boiled 60 min
1 ozEast Kent Goldings - 5.0 AA% whole; boiled 15 min
Wyeast 1728 Scottish Ale™

Mash at 155F

8.8% abv
25 SRM
20 IBU

Boiled 1oz of medium American oak shavings in just over 1 cup of water for 15 minutes. Collected 9 oz of water and added 6 oz to secondary.

Yeah, I was surprised how attenuating that yeast was (77%AA on this one). Most people must mash higher and/or use more crystal. I did an 80 schilling (5 gal starter) first and it fermented down to 1.010, so I dry hopped it like an ESB.

I'd use less peat if I did it again... Maybe a bit more oak (and perhaps less roast). Mine really needed the oak tannins with the gentle bitterness and modest roast... It was fat and flabby without it.
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