Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How about this for a Wee Heavy?

Reply
 
LinkBack Thread Tools
Old 05-20-2011, 02:04 PM   #1
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default 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.

__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2011, 03:57 PM   #2
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default

/Bump

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

__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2011, 10:58 PM   #3
BenS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 833
Liked 4 Times on 4 Posts
Likes Given: 3

Default

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.

__________________
BenS is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2011, 05:43 AM   #4
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by BenS View Post
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.
__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2011, 12:34 PM   #5
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default

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

Cheers,

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2011, 04:24 AM   #6
adamjab19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Berkley, MI
Posts: 490
Liked 3 Times on 2 Posts

Default

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

__________________
Element Brewing
adamjab19 is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2011, 04:33 AM   #7
GuldTuborg
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
GuldTuborg's Avatar
Recipes 
 
Join Date: Mar 2010
Location: OH
Posts: 3,379
Liked 421 Times on 305 Posts
Likes Given: 232

Default

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.

__________________

Don't worry, be hoppy.

GuldTuborg is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2011, 02:31 PM   #8
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by GuldTuborg View Post
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!
__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2011, 06:46 PM   #9
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default

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

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 01:05 AM   #10
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Bob View Post
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.
__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dry hop Wee Heavy? BJBrewer Recipes/Ingredients 3 07-09-2009 04:58 PM
Wee Heavy FSR402 Recipes/Ingredients 6 08-29-2007 04:15 PM
Wee Heavy jettaman Recipes/Ingredients 9 12-03-2006 09:08 PM
Wee Heavy? Exo Recipes/Ingredients 6 08-01-2006 02:49 AM
wee heavy brewhead Recipes/Ingredients 4 06-01-2005 06:44 PM