Originally Posted by JLW

Absolutely.

Originally Posted by JLW

The only thing I would add based on my research on wee heavy's is to take a bout a quart of the wort and boil vigorously to carmalize a little. Then add back in to the full wort.

Here is my AG wee heavy:

12.25 Golden Promise 2 row pale palt
12 oz 55L British Crystal Malt
2 oz toasted 2 row pale malt
2 oz peat smoked malt
4 oz black strap molasses (added at the 90 min boil)
4 oz of cane sugar (added at the 90 min boil)
Hops:
2 oz EK Goldings @ 90 min
1/2 oz EK Goldings @ 15 min
Other:
Whirlfloc Tablet @ 15 min
Yeast:
Wyeast's 1728 Scottish Ale Yeast

Originally Posted by JLW

Homebrewtastic, is this a 5 or 10 gallon recipe? If it's a 5 then the OG has to be in the 1.090-1.100 range?

Originally Posted by JLW

I don't see why you couldn't use Liquid Pale Extract. It seems to be a good base for about any style.

Originally Posted by Zamial

Thanks! That recipe looks fantastic! The best part is I can get Munich malt for .79 a pound! hahahahaha I also like the Midas Touch recipe above as well!

I modded a recipe I saw here from I think DubbelDac, for my peppermint chocolate baltic porter.(Sorry DD, I would have provided the link but I can not seem to find it...) This is my version and notes. Mine has been aging in bottles since late January. I had planned on tying a Hershey's chocolate candy cane to the bottle with a pipe cleaner also DD's idea.


Peppermint Chocolate Baltic Porter

Size: 6 gallons
OG 1.085
FG 1.010
ABV 10%
IBU 30.5

12# 2-row
3# Munich
1# flaked oats
1# crystal 40L
0.5# chocolate barley
0.5# chocolate wheat
0.5# of pure cocoa powder (Hershey’s unsweetened) @ 15 Min
0.25# of pure DARK cocoa powder (Hershey’s unsweetened) @ 15 Min
0.5# of lactose @ 15 Min
1# honey

* 1 oz chocolate extract to secondary
**1 oz vanilla extract to secondary


E.K.G. and Willamette 32 grams of ea @ 60 min + 14 grams of each @ 30 min.

yeast: Wyeast Scottish ale 1728

Notes: In hind sight the cocoa powder dropped out of suspension in primary, made a huge mess in my keggles and I lost 1/3 of the batch to thesludge in kettles+trub in primary which was mostly cocoa...I have since switched to chocolate nibs. I would use .75 lbs in the boil and another .25 lbs in secondary if needed. I think the nibs + extract worked well in a different beer so I would go that route again. The peppermint I used a few drops of peppermint extract (the good stuff in the baking isle) and a few oz of schnapps. I tasted after each addition until I felt I had it right. I think 4-6 months would be enough to age this out...


Now, I will have 3 beers and I have just thought about this one (Not that this would be an award winner but what if we come up with a super "piney" IPA I am thinking "tastes like a Xmas tree..." piney. (What would be the best hops to use?)
This will give me 4 beers and if my sour works out that is 5 if not I will have 4...I am then only 1 or 2 away from a 6er! #@$&! You guys all suck...In the best possible way!