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Old 11-27-2005, 01:03 PM   #1
DeRoux's Broux
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Default Claymore Wee Heavy

hey guy's, i wanna bounce my recipe for my Scotch Ale (Claymore Wee Heavy ) i'll be brewing next weekend of y'all.

14 lbs. Maris Otter (HBS didn't have Golden Promise )
1 lb CaraPils
.5 lb British Crystal 55
.75 lb. British Crystal 105 (yummy!)
2 oz British Roasted Barley
2/3 oz Northdown @ 75
1/2 oz Fuggles @ 10
1/2 oz Fuggles @ 0
Large Wyeast Starter of 1728 Scotch Ale Yeast
OG 1.083 IBU's 24.8 SRM 18.9 (at 75% efficiency)

i've been dying to brew a Wee Heavy just so i could use the name!! need to make a cool label w/ a big-ass nasty look'n claymore sword......

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Old 11-27-2005, 07:25 PM   #2
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Looks yummy! No peated malt?

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Old 11-27-2005, 11:25 PM   #3
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Looks good to me, I'd add a couple of ounces of peated malt and a couple ounces of special b but that's just me.

Oh and mash it at around 155 to give it a sweet finish.

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Old 11-28-2005, 12:05 AM   #4
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Don't worry - Marris Otter is great for this type of brew! I specifically bought M.O. for my stout and my Scotch Ale. I brewed the Scotch Ale last September and your recipe looks a lot like mine! It turned out fantastic! In fact, I'm drinking my third one as I type this and watch the football games (I've also been eating a lot of 'football food', too. Otherwise, I'd never be able to type this!) Go Bears!

I used 15 lbs, of M.O., used Fuggles and EKGs and White Labs WLP028 Edinburgh Ale yeast. I skipped the peat smoked malt. Instead, I smoked two of those 15 lbs. of Marris Otter with hickory pellets @ 225oF for 2 hours in my smoker, then put it in a ziplock bag for a couple of days. Another twist I did was to collect one gallon of the first runnings and boil it to reduce by ~half (stirring constantly).

It has a perfect, not-too-over-the-top smoke flavor and a nice malt profile. I may decide to enter this in a competition when I brew it next year!

Your's looks very good! Good luck... and keep us posted!

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Old 11-28-2005, 12:36 AM   #5
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I'll second that, MO is great for the style. Two oz of peat-smoked malt will give you a touch of the duns.

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Old 11-28-2005, 01:08 PM   #6
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hhhhmmm? never thought of the peat smoked malt? i guess they didn't have it/and i didn't know to ask. i looked at a few recipes from Zymurgy and BYO before i went to the HBS saturday and don't remember seeing it? it's not too late to order some, i suppose.
i drank a Belhaven Scotch Ale last night and really noticed the smoked peat malt.

good tips guys! thanks.

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Old 11-29-2005, 02:51 AM   #7
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been doing some net research and have read that it's not traditional for Scottish breweries to use peated malt. the smokey characteristic comes from the yeast and fermentation temps......beer for thought.

i e-mailed a guy at Belhaven to see what I could get out of him.

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Old 11-29-2005, 04:25 PM   #8
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since i'm getting the Scotch Ale bug, i ordered Gregory Noonan's Classic Beer Style Book on Scotch Ale. got it on amazon for $10 bucks. if it's as good as his New Brewing Lager Beer book, it'll be a keeper.

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Old 11-29-2005, 04:29 PM   #9
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R U brewing next weekend? Dec 4-5? I plan on doing a btch also...I was gonna do it this past week end but ran outta time. Fall Alt. I wanna do 5 gallons of that. Let me know, maybe we can hook up and brew them both. Let me know.....

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Old 11-29-2005, 04:30 PM   #10
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Looks good. Getting the 'right' amount of hoppiness is tricky. My 75/- is a little too hoppy for a bona fide Scottish beer (East Kent Goldings and Fuggles). Still tastes good though!

I have seen recipes for Scottish beers which only add hops at the beginning of the boil. I think these might be a bit extreme. You do need a little bit of hop aroma/flavour in there.

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