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-   -   How about this for a Wee Heavy? (http://www.homebrewtalk.com/f12/how-about-wee-heavy-246738/)

Twofox 05-20-2011 02:04 PM

How about this for a Wee Heavy?
 
I'm designing a wee heavy recipe in the traditional style for this beer and had a couple questions. First the recipe:

5 Gallon batch

16# Golden Promise malt
1.5# Flaked Barley (for head retention)
.5# Roasted Barley
1.5 OZ Kent goldings @ 60 mins
1 OZ Kent goldings @ 30 mins

OG 1.093
IBU 31.5
BU:GU .336

Here's the plan and questions:

I'm going to take 1 gallon off the mash and boild that down for about an hour to 1 qt/1 pt. Overall I'm thinking a 2 hour boil starting with 7 gallons, does that sound about right?

From what I can gather, this process should give me the carmelly, malty flavor that this style represents. I might even take 2.5 gallons off the leftovers and make a small beer.

Twofox 05-22-2011 03:57 PM

/Bump

So no one has made a wee heavy with kettle carmelization only?

BenS 05-22-2011 10:58 PM

I made a wee heavy last fall using only kettle caramelization. Your recipe looks good but make sure to use a Scottish ale yeast. I used nottingham yeast @56F and it didn't quite turn out right. Still a good beer, just did not give the right flavor profile for a wee heavy IMO.

Twofox 05-23-2011 05:43 AM

Quote:

Originally Posted by BenS (Post 2945131)
I made a wee heavy last fall using only kettle caramelization. Your recipe looks good but make sure to use a Scottish ale yeast. I used nottingham yeast @56F and it didn't quite turn out right. Still a good beer, just did not give the right flavor profile for a wee heavy IMO.

Yep, scottish ale yeast all the way! I ferment an amber with that at about 64f.

Bob 05-23-2011 12:34 PM

Are you suffering from foam retention? You shouldn't, not with an all-malt grist.

Cheers,

Bob

adamjab19 05-24-2011 04:24 AM

I did exactly what you are planning on doing. I think I ended up doing 8 gallons to 5 gallons...I think. But i definetly did 1 gallon of first runnings and boiled that down to the pint, it was like syrup. Beer turned out real good. I put it on some whiskey soaked oak cubes for about 5 weeks. I just put it into a competition and should know the results in a couple of weeks.

Here was my ingredient list.

9.00lbs Golden Promise
0.50lbs American Crystal 60L
0.13lbs American Roasted Barley
Scottish Ale Yeast

GuldTuborg 05-24-2011 04:33 AM

I'd cut the roasted barley in half, were I brewing this, but it ought to be good either way. I guess it depends how roasty you like it, and whose malt you use. Crisp's comes in at nearly 700L for example, and 8oz of that would practically make this a stout. Other maltsters' products may be less intense. Still, 8oz is a good amount, in any case.

Twofox 05-24-2011 02:31 PM

Quote:

Originally Posted by GuldTuborg (Post 2948338)
I'd cut the roasted barley in half, were I brewing this, but it ought to be good either way. I guess it depends how roasty you like it, and whose malt you use. Crisp's comes in at nearly 700L for example, and 8oz of that would practically make this a stout. Other maltsters' products may be less intense. Still, 8oz is a good amount, in any case.

Good point. The LHBS has Briess Light Roasted Barley 275-325L so I may be ok with that. Not sure when I'll be able to brew this, but hoping soon!

Bob 05-24-2011 06:46 PM

I completely missed the Roasted Barley, too. I'd cut that waaaaay back, to no more than 2 oz just for color. BJCP calls for "hints" of roasted character; a half pound will put that over the top. Don't forget you'll get color from the kettle caramelization too.

I still don't really understand why for you're using the flaked barley. If you've suffered with foam problems in this recipe in the past, use 4-8 ounces; if you've never brewed this recipe before, you're overcompensating, as 4-8 ounces is plenty to improve foam without adding undue haze precursors. A pound and a half is too much.

Cheers,

Bob

Twofox 05-25-2011 01:05 AM

Quote:

Originally Posted by Bob (Post 2949628)
I completely missed the Roasted Barley, too. I'd cut that waaaaay back, to no more than 2 oz just for color. BJCP calls for "hints" of roasted character; a half pound will put that over the top. Don't forget you'll get color from the kettle caramelization too.

I still don't really understand why for you're using the flaked barley. If you've suffered with foam problems in this recipe in the past, use 4-8 ounces; if you've never brewed this recipe before, you're overcompensating, as 4-8 ounces is plenty to improve foam without adding undue haze precursors. A pound and a half is too much.

Cheers,

Bob

I put in the flaked barley purely since my other recipes suffer from head retention, and I started adding that for that reason. I'll have to cut that back then.


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