In the spirit of past years recipes I propose to keep the recipe simple. Just look at the BGS and the Old Ale recipes. They are simple grain bills that allow the process and yeast to provide all the character.
I propose a long boil for plenty of kettle carmelization along with a satellite boil to boil down 2 gal of runnings down to a syrup that is added back to the boil.
I will be brewing a 7.5gal batch up for myself but the recipe I'm posting here is for a 6 gal batch. Due to the proposed three hour boil you would need a larger than 10gal pot for a brew of this boil volume. However you can do a satellite boil and add volume as the primary boil kettle loses water.
I think mashing at 152-154 would be right with this being an all malt beer. I've used WLP028 for a number of beers at this point so I am familiar with the yeast's performance in a wort of this gravity. When it comes to hops I am thinking about the upper end so I'm looking at between 20-30ibus. As for hop variety I plan on using Nugget because that's what I have on hand. For a traditional hop we could go with EKGs or Target.
The malt I plan on using is Maris Otter because I have a full bag to use. The roasted malt is about double what I see some recipes use but again I envision some character fading over the year before the swap.
12-12-12 Wee Heavy 6gal
Strong Scotch Ale
Type: All Grain Date: 8/27/2011
Batch Size (fermenter): 6.00 gal Brewer: Adam Cole
Boil Size: 10.62 gal Asst Brewer:
Boil Time: 180 min Equipment: Penrose Kettle (18Gal) and Cooler (13Gal)
End of Boil Volume 7.02 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 87.8 %
Fermentation: Wee Heavy Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
21 lbs 8.0 oz Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 96.6 %
12.0 oz Roasted Barley (300.0 SRM) Grain 2 3.4 %
0.75 oz Nugget [11.30 %] - Boil 60.0 min Hop 3 20.7 IBUs
0.50 oz Nugget [11.30 %] - Boil 20.0 min Hop 4 8.4 IBUs
1 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.103 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 10.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 29.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 19.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 22 lbs 4.0 oz
Sparge Water: 2.44 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.01 qt of water at 162.5 F 152.0 F 60 min
Mash Out Add 15.57 qt of water at 204.0 F 168.0 F 10 min
Sparge Step: Fly sparge with 2.44 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Let's hear all your ideas!
I propose a long boil for plenty of kettle carmelization along with a satellite boil to boil down 2 gal of runnings down to a syrup that is added back to the boil.
I will be brewing a 7.5gal batch up for myself but the recipe I'm posting here is for a 6 gal batch. Due to the proposed three hour boil you would need a larger than 10gal pot for a brew of this boil volume. However you can do a satellite boil and add volume as the primary boil kettle loses water.
I think mashing at 152-154 would be right with this being an all malt beer. I've used WLP028 for a number of beers at this point so I am familiar with the yeast's performance in a wort of this gravity. When it comes to hops I am thinking about the upper end so I'm looking at between 20-30ibus. As for hop variety I plan on using Nugget because that's what I have on hand. For a traditional hop we could go with EKGs or Target.
The malt I plan on using is Maris Otter because I have a full bag to use. The roasted malt is about double what I see some recipes use but again I envision some character fading over the year before the swap.
12-12-12 Wee Heavy 6gal
Strong Scotch Ale
Type: All Grain Date: 8/27/2011
Batch Size (fermenter): 6.00 gal Brewer: Adam Cole
Boil Size: 10.62 gal Asst Brewer:
Boil Time: 180 min Equipment: Penrose Kettle (18Gal) and Cooler (13Gal)
End of Boil Volume 7.02 gal Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 87.8 %
Fermentation: Wee Heavy Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
21 lbs 8.0 oz Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 96.6 %
12.0 oz Roasted Barley (300.0 SRM) Grain 2 3.4 %
0.75 oz Nugget [11.30 %] - Boil 60.0 min Hop 3 20.7 IBUs
0.50 oz Nugget [11.30 %] - Boil 20.0 min Hop 4 8.4 IBUs
1 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.103 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 10.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 29.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 19.7 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 22 lbs 4.0 oz
Sparge Water: 2.44 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.01 qt of water at 162.5 F 152.0 F 60 min
Mash Out Add 15.57 qt of water at 204.0 F 168.0 F 10 min
Sparge Step: Fly sparge with 2.44 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Let's hear all your ideas!