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Old 01-23-2012, 03:07 AM   #1
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Default All-Grain - The Claymore - Epic Wee Heavy

Recipe Type: All Grain
Yeast: Scottish ale
Yeast Starter: yes
Additional Yeast or Yeast Starter: -
Batch Size (Gallons): 6
Original Gravity: 1.101
Final Gravity: 1.027
IBU: 20
Boiling Time (Minutes): 90
Color: 15.6
Primary Fermentation (# of Days & Temp): -
Additional Fermentation: -
Secondary Fermentation (# of Days & Temp): -
Tasting Notes: Whiskey Barrel Smoked Wee Heavy - 9E

The recipe + process is:

The Claymore - Whiskey Barrel Smoked Wee Heavy

6 gallon batch
OG:1.101
?FG: 1.027 <- serious guess lol
ABV: 9.6%
IBU: 20
SRM 15.6


Malts:
12 lbs 2 row

2 lbs rauch malt
4 lbs smoked malt
2 oz lightly peated malt

1 lbs amber malt
8 oz RED MILL Scottish Oatmeal
8 oz crystal 120
8 oz. Carapils
4 oz. Caramunich
4 oz. Caravienne
4 oz biscut malt
2 oz aromatic malt

Hops:
1 oz. EKG@60
.50 oz. Fuggles @40
.50 oz. EKG@20

Extras:
5.75 oz. Lyle’s golden syrup. (1/2 the bottle @ flameout)
Irish moss @ 15

Yeast: Scottish ale - 2L starter

Secondary onto JD whiskey barrel chips toasted @ 250 for 20 min. to taste.

Mashed @ 155F for 60 min. Second runnings @ 157F for 60 min and Mashed out @ 168 for 30 min.

(*This was all done on my stove top)
I immediately after collecting the 1st runnings brought it to a boil. It was stirred, to prevent scorching, and boiled the entire time! Part of the category description mentions long boils and caramelization flavors, so I wanted that! 2nd runnings were added to the the 1st runnings and then what did not fit was brought to a boil in a separate kettle. Collected the mash out runnings and added that to the 2nd runnings. I brought both pots to a boil split the hops in 1/2 per pot and started the long 90 min boil.

Near the end I dumped the 2nd kettle into my big kettle when it could all fit inside and added the final hop addition, moss and syrup to this. I boiled off a LOT of liquid and believe to have achieved a very true "Wee Heavy"per description.

After primary fermentation, toast 1/2 lbs of Jack Daniels whiskey barrel chips and rack to that until the flavor is perfect. (about 3-5 days)

Link to thread: http://www.homebrewtalk.com/f14/claymore-252741/

Note: In the original thread I used the entire bottle of the Lyle's Golden Syrup. This made the Wee Heavy a little to "caramely" but it is/has aged out well. In hindsight, I highly recommend using 1/2 the bottle per THIS recipe. When I brew this again this year, I will be following this recipe.

No one that has tried this has disliked it. It is/has aged well and is hard to keep around for extended aging. I have dated labels and am planning to try to save these for vertical tastings.

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Old 01-23-2012, 03:08 AM   #2
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Ooooh, this is one of the beers you gave me, right? I saw it today when I was digging through them. I'm sure I saw "The Claymore" on a label.

Hooray!

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Old 01-23-2012, 03:13 AM   #3
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Yes, you have one.

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Old 02-15-2012, 02:29 AM   #4
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So I have just popped a bottle of this and OMG the smoke has returned! This makes me seriously retract ALL of my previous statements of cutting the LGS down. This is my best/favorite Wee heavy I have tasted to date. NEVER have I had smoke flavors fade and return like this.

If aged 6 months or more I would change nothing... and probably will not next time.

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Old 02-15-2012, 03:30 PM   #5
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Yum. I like your recipes.

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Old 10-18-2012, 01:27 AM   #6
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I just had one of the last few bottles that I know of. This has REALLY come into it's own. The smoke and caramel flavors are in balance... well after over a year I would hope so. Before now the caramel overpowered the smoke and one would never have guessed it to be a smoked beer. FWIW the caramel DOES fade!

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Old 11-10-2012, 04:39 AM   #7
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Old post here, I know, but I just finished up a batch of this and it has to be one of the best I've brewed. I managed to let it sit 8 months before cracking into it, and I was going to put it in for a competition...but I drank it all....

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Old 11-10-2012, 01:56 PM   #8
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hey thanks! I am pleased to hear you liked it so much.

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Old 11-10-2012, 02:05 PM   #9
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That's a serious amount of smoked malt.

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Old 11-10-2012, 02:58 PM   #10
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Quote:
Originally Posted by aiptasia View Post
That's a serious amount of smoked malt.
Yes however it gets stepped on by the golden syrup and the carmalized malt. The original recipe that calls for the entire bottle of golden syrup you could not taste ANY smoke flavors over the caramel. FWIW it was almost a year later you could taste ANY smoke!

As is, this is not a "smoke bomb" flavor wise as one would think.

Oddly this is MORE smoked malt than I add into my smoked porter! which is REALLY smokey but has nothing for the smoke to hide behind.
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