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Old 11-05-2009, 11:29 PM   #1
tuoply
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Oct 2008
Rochester, NY
Posts: 39
Liked 1 Times on 1 Posts


Recipe Type: All Grain   
Yeast: Scottish Ale (Wyeast Labs #1728)   
Yeast Starter: I used a 1 liter starter for 12 hrs   
Batch Size (Gallons): 5   
Original Gravity: 1.065   
Final Gravity: 1.020   
IBU: 30.9 IBU   
Boiling Time (Minutes): 60   
Color: 17.7 SRM   
Primary Fermentation (# of Days & Temp): 28 days @ 65 degrees   
Tasting Notes: After a couple of months, a smoky flavor starts to come out in the beer.   

Style: Strong Scotch Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.071 SG
Estimated Color: 17.7 SRM
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 78.99 %
1.67 lb Munich Malt (9.0 SRM) Grain 13.19 %
0.83 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.56 %
0.16 lb Chocolate Malt (450.0 SRM) Grain 1.26 %
1.67 oz Fuggles [4.50 %] (60 min) Hops 23.2 IBU
0.83 oz Goldings, East Kent [5.00 %] (20 min) Hops 7.8 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 12.66 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 18.99 qt of water at 164.0 F 154.0 F
10 min Mash Out Add 12.00 qt of water and heat to 168.0 F


This beer definitely gets better with age, but is drinkable right away! It's a very easy beer to brew; one of my first all grains and I've brewed it a couple times since. A nice fall and winter beer

 
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Old 10-14-2011, 02:28 PM   #2
badmajon
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Feb 2010
Lincoln, United Kingdom
Posts: 949
Liked 33 Times on 23 Posts


This looks like a good recipe, I think it might be next on my brew list... I gotta find something to do with the slurry from the wee heavy I just did.

 
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Old 11-07-2011, 11:20 PM   #3
sjjn
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Jan 2011
new york, new york
Posts: 143
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Anyone else brew this? Any notes, comments, changes? Anyone have a pic of it in a glass?
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Old 11-11-2011, 09:06 PM   #4
Finnigian
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Oct 2011
Portland, Oregon
Posts: 6

Quote:
Originally Posted by tuoply
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.071 SG
Estimated Color: 17.7 SRM
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 78.99 %
1.67 lb Munich Malt (9.0 SRM) Grain 13.19 %
0.83 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.56 %
0.16 lb Chocolate Malt (450.0 SRM) Grain 1.26 %
1.67 oz Fuggles [4.50 %] (60 min) Hops 23.2 IBU
0.83 oz Goldings, East Kent [5.00 %] (20 min) Hops 7.8 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

Mash Schedule: My Mash
Total Grain Weight: 12.66 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 18.99 qt of water at 164.0 F 154.0 F
10 min Mash Out Add 12.00 qt of water and heat to 168.0 F

This beer definitely gets better with age, but is drinkable right away! It's a very easy beer to brew; one of my first all grains and I've brewed it a couple times since. A nice fall and winter beer

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Old 12-23-2011, 01:48 AM   #5
tulsabrewdaddy
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Oct 2011
Tulsa, OK
Posts: 166
Liked 2 Times on 2 Posts


Just brewed this today. Love the color! My OG was 1.052. Any suggestions on the time in the carboys/keg before drinking?

 
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Old 08-03-2012, 07:17 PM   #6
tuoply
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Oct 2008
Rochester, NY
Posts: 39
Liked 1 Times on 1 Posts


Quote:
Originally Posted by tulsabrewdaddy View Post
Just brewed this today. Love the color! My OG was 1.052. Any suggestions on the time in the carboys/keg before drinking?
Sorry for the really late reply, but I typically keep this (and all beers) in the primary carboy for 3 weeks before kegging. I then keg and force carb for at least a week and usually two.

For this particular beer, longer is better as it mellows and melds with age. That said, the longest it's lasted has been a few months...

 
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Old 03-07-2013, 11:51 PM   #7
tuoply
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Oct 2008
Rochester, NY
Posts: 39
Liked 1 Times on 1 Posts


Quick update: So I brewed this again with white labs Edinburgh yeast... wyeast is definitely the one to stick with. Much better taste

 
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Old 07-04-2013, 05:11 AM   #8
shoedumas
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Jul 2012
Vancouver, British Columbia
Posts: 1


Brewed this a few weeks ago. Hit the OG bang on, and the FG came down to about 1.01, so I should be ballpark 7% ABV. I used Clarity-Ferm in the primary. My re-done all-grain setup made this brew day a breeze. Bottled it today and it smells GOOOOOOD. It's gonna be really hard to wait for these to age. I'll try to remember to post a pic of this beer in a glass in a few weeks. Thanks for the awesome recipe, tuoply!

 
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Old 01-28-2014, 08:30 PM   #9
Damoxemus
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Jul 2012
Posts: 244
Liked 10 Times on 10 Posts


I don't see any smoked malts in the recipe, so I assume its the yeast that gives it the smokey flavour then?
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Old 01-29-2014, 11:51 PM   #10
Gonefishin
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Jul 2011
Todd, NC
Posts: 119
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Quote:
Originally Posted by Damoxemus View Post
I don't see any smoked malts in the recipe, so I assume its the yeast that gives it the smokey flavour then?
I was wondering the same thing. I have a really similar recipe except for the addition of 3/4# of smoked peat malt (10-gal. batch). I am looking for just the hint of smoke flavor. Thanks for any input.

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