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Old 03-21-2008, 11:37 PM   #1
niquejim
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Default All-Grain - Traq Air Owl Wee Heavy

Recipe Type: All Grain
Yeast: Wyeast 1728
Yeast Starter: Big one
Batch Size (Gallons): 5
Original Gravity: 1.081
Final Gravity: 1.020
IBU: 29
Boiling Time (Minutes): 90
Color: 15-20
Primary Fermentation (# of Days & Temp): 14 days @ 62/64
Additional Fermentation: 1 month@ 45
Secondary Fermentation (# of Days & Temp): 14@55

11B. English And Scottish Strong Ale, Strong Scotch Ale (Wee Heavy) All-grain
Almost Traquair House
OG 1.081
FG 1.020
IBU 29
ABV 7.9 %
SRM 15

Specifics
Boil Volume 8 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.072 1.081 1.088+
FG 1.019 1.020 1.025+
IBU 20 29 40
SRM 10 15 47
ABV 6.9 7.9 8.5+



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
98.2 % 14.00 British Two-row Pale 79.8 7.0
1.8 % 0.25 Roasted Barley 1.1 22.5
14.25 80.9

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
57.1 % 1.00 East Kent Goldings Pellet 5.5 5.5 40 0.221 18.2
42.9 % 0.75 East Kent Goldings Pellet 5.5 4.1 25 0.175 10.8
1.75 29.1

Mash @ 154 60 minutes

Take first 1 Gallon and boil down to 1 pt, add to rest of runnoff and boil for 60 minutes

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Old 12-10-2008, 01:01 AM   #2
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I think I'm going to give this recipe a shot this weekend. Now that the weather is cool I can ferment it in the range it needs to be for that authentic scottish taste. I'd like to use golden promise for the base grain but I'm not sure it's available at either of the lhbs around here. I'll probably go with maris otter or british pale instead. I kind of feel like that really rich smoothness from the real Traquair House ale comes in part from it fermenting in open wooden containers. I wonder if oaking it in secondary would be beneficial?

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Old 12-10-2008, 05:34 PM   #3
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Golden Promise works the best, but any good British malt will do. If you try the oak let me know how it turns out.

This is my version of Skotrat's recipe. He uses Nortern Brewer hops and I like EKG. It's good both ways

To get it really smooth let it sit 2 months @ 45 degrees

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Old 12-14-2008, 04:16 PM   #4
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Brewed yesterday. Didn't boil down the kettle caramelization aliquot as much as I wanted to. Was doing it in a 9 gallon pot and was getting scared about it scorching when it got down really low. As a result I don't think the color came out as dark as the real thing. Probably didn't develop as much flavor either. I boiled a little over a gallon down to a little over a quart. I also used 15 lbs of maris otter and 3 oz. british roasted barley for a 5.5 gal. batch. I went with NB hops although reading the Traquair website, it says they use EKG for all their brews. Your version will be closer in that regard. It also says they use Munton's malt exclusively, and as far as I know, Munton's doesn't malt golden promise. So maybe the Munton's maris otter will work out. I was sure to get the Munton's roasted barley too since it is much darker (453+ L) than the american roasted barley (300 L). I pitched a big starter of wyeast 1728 and it was bubbling immediately. It's chugging along right now at 58 degrees. I'll let you know how it turns out in a couple months.

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Old 07-19-2010, 07:02 PM   #5
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Any comments as to how these turned out? I just had a Traquair this weekend and am frantically searching for a good recipe so I can try something close or similar.

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Old 12-07-2011, 01:48 AM   #6
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Brewed this 2 months ago. It's smooth and tasty. Caramelized runoff really does make a nearly-diacetyl taste, but with age it seems less similar. Haven't had Traqair, so can't say how close it comes, but it's definitely a winner. I'd love a more peaty aspect, but I'm not sure that's possible (anyone try some genuine Scottish turf in secondary?)

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Old 03-10-2012, 01:41 AM   #7
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I made this and it was unbelievable. I followed the recipe to a T with the exception of addind an 1/8 lb of peated malt. Not sure it made a difference however, I really liked how it turned out.

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Old 07-08-2012, 02:58 PM   #8
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I brewed this up yesterday as a 3.5 gallon batch. The only changes I made were to add 1.5 oz of peated malt and Palisades as my bittering hop (I had some extras I needed to burn through). The caramelization went off without a hitch. I plan on taking half and adding maple syrup and cold pressed chicory and leaving the other half as is.

I am very excited to see how this one ends up.

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Old 10-16-2012, 11:24 PM   #9
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I'm doing this as a "teach a friend to brew day" brew and will bring the results to compare with the real thing.
Don't forget to ferment on the cool side and let rest at least a month at 40-45f

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Old 10-17-2012, 01:25 PM   #10
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A year out and still hoarding a couple of these in the basement. Every time I crack one it is a pleasure.

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