Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How about this for a Wee Heavy?
Reply
 
LinkBack Thread Tools
Old 05-25-2011, 01:17 AM   #11
Twofox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Tucson, AZ
Posts: 191
Liked 1 Times on 1 Posts

Default

Ok. looking at the color in beersmith, with 8 oz roasted barley at 300 srm, I get a color of 17.7 srm. But if I take that down to 4 oz, then it shows srm below style.

So... I'll have less roastieness, but will the color be darker due to the boild process?

__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 01:23 AM   #12
DeadHead_Brewering
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Racine, Wisconsin
Posts: 30
Liked 3 Times on 3 Posts
Likes Given: 1

Default Wee Heavy

My neighbor and I brewed a wee heavy last Black Friday (still in secondary).
We used:
23 lbs 2.4 oz Golden Promise (2.6 SRM) Grain 99.00 %
3.8 oz Roasted Barley (300.0 SRM) Grain 1.00 %
15.52 gm Northern Brewer [8.90 %] (45 min) Hops 15.1 IBU
19.28 gm Northern Brewer [8.90 %] (35 min) Hops 13.1 IBU

We pulled a couple gallons of the first running’s, then boiled it down to a thick syrup. We also boiled the rest of the wort for 3 hours (yeah, we overshot of volume a bit). At the end of the boil we had 6 gallons of 1.126 wort!

Samples of it now taste awesome!

__________________

"My brewing equipment is so ghetto, it makes Denny Conn look like John Blichmann" - T. M.

DeadHead_Brewering is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:42 AM   #13
GuldTuborg
HBT_SUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2010
Location: OH
Posts: 3,379
Liked 421 Times on 305 Posts
Likes Given: 232

Default

Quote:
Originally Posted by Twofox View Post
roasted barley at 300 srm
I think that's only Briess. Roasted barley is significantly darker with any other maltster. Boiling your wort down will also darken it considerably, and no brewing software that I know of takes that into account. What do you want to be "correct to style," the color or the taste? 8oz of roasted barley is way more than any commercial product uses (corrected for volume, of course). I don't want to dissuade you, if that's what you want to do, but I do want you to know you're well on your way to making a stout.
__________________

Don't worry, be hoppy.

GuldTuborg is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 03:43 AM   #14
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 DeadHead_Brewering View Post
My neighbor and I brewed a wee heavy last Black Friday (still in secondary).
We used:
23 lbs 2.4 oz Golden Promise (2.6 SRM) Grain 99.00 %
3.8 oz Roasted Barley (300.0 SRM) Grain 1.00 %
15.52 gm Northern Brewer [8.90 %] (45 min) Hops 15.1 IBU
19.28 gm Northern Brewer [8.90 %] (35 min) Hops 13.1 IBU

We pulled a couple gallons of the first running’s, then boiled it down to a thick syrup. We also boiled the rest of the wort for 3 hours (yeah, we overshot of volume a bit). At the end of the boil we had 6 gallons of 1.126 wort!

Samples of it now taste awesome!
WOW! Just what I was looking for... and not lol. I'll be happy with about 1.094 and 9% when all is said and done. BUT, this does tell me I should stick with the 4 oz of roasted barley

Thanks for a great example of the process!
__________________

Beer! It's not just for breakfast anymore!

Tucson Homebrew Club

Twofox is offline
 
Reply With Quote Quick reply to this message
Old 05-25-2011, 10:50 AM   #15
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

Quote:
Originally Posted by Twofox View Post
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.
If all your other recipes suffer from head retention, there's a solution which doesn't involve adding ingredients to your grist. Something in your chain from grain to glass is off. There's no real reason an all-malt brew should suffer from foam problems.

If you want to take it off-thread, that's fine; I think we should get to the bottom of this.

Bob

EDITED TO ADD: Keeping in mind, of course, that I'm about to skip off to Missoula, MT for work this afternoon.
__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 04:09 AM   #16
adamjab19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Berkley, MI
Posts: 490
Liked 3 Times on 2 Posts

Default

when you boil that first gallon down it's like adding a quart of motor oil to the beer, color wise. plus if you go from 7-5 gallons or so you'll darken. don't worry about the color!

__________________
Element Brewing
adamjab19 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