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Old 12-28-2009, 02:46 AM   #1
permo
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Sep 2009
North Dakota
Posts: 2,952
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Recipe Type: All Grain   
Yeast: Nottingham   
Additional Yeast or Yeast Starter: Yeast Cake   
Batch Size (Gallons): 6   
Original Gravity: 1.074   
Final Gravity: 1.018   
IBU: 27   
Boiling Time (Minutes): 60   
Color: 17.8   
Primary Fermentation (# of Days & Temp): 9 days at 62 degrees   
Secondary Fermentation (# of Days & Temp): 60 days at 55   
Tasting Notes: Slightly sweet, malt, toffee, roasted nuts, coffee....super complex after primary.   

14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.16 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.80 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.80 %
1.00 lb Special Roast (50.0 SRM) Grain 5.80 %
0.15 lb Roasted Barley (300.0 SRM) Grain 0.87 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.58 %
0.50 oz Chinook [11.80 %] (60 min) (First Wort Hop) Hops 15.2 IBU
0.50 oz Chinook [13.00 %] (30 min) Hops 11.7 IBU




Beer Profile

Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.39 % Actual Alcohol by Vol: 7.19 %
Bitterness: 27.0 IBU Calories: 338 cal/pint
Est Color: 17.8 SRM Color:

mashed for 45 minutes at 149 and decocted 45 minutes at 157



I just racked this hog to secondary, I filled my 5 gallon carboy up to the brim....I had about 16 oz left over so I filled a glass....this was SOOO good. Mildly sweet, not bitter at all, toffee, roasted nuts, coffee and a light bit of smokiness from the chocolate malt......this is going to a one good beer. I think the marris otter and the caramel malt are the key players here. Marris otter makes a huge difference over standard two row

When a beer is delicious and perfectly enjoyable after primary with no carbonation..you know you are in for something good.

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Old 02-21-2010, 02:58 AM   #2
marc06
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Sep 2008
Wilmington, NC
Posts: 246
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So how did this actually turn out...since you only gave us the tastings of from the primary? I'm a huge fan of scotch ales and always looking at different recipes!!!

 
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Old 02-21-2010, 03:37 AM   #3
permo
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Sep 2009
North Dakota
Posts: 2,952
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This beer is REALLY good. I just bottled a week ago, after 2 month secondary. I had to try one tonight, and it is carbing up nicely, but is so malty, delicious and smooth. I think the chinook hops are perfect for it. I will brew this beer again for sure.

Definetly don't hesitate to try this recipe, or a similar one..it sure turned out nice.

 
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Old 02-22-2010, 03:28 PM   #4
permo
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Sep 2009
North Dakota
Posts: 2,952
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Well, I shared this beer with my friends last night and the consensus is that this beer is worthy of competition entry. I will enter it in a local competition in april after it has had 2 months in the bottle.

This beer turned out fantastic!

You get big notes of toffee, bread, malt with small background notes of coffee and nutty roasty goodness. The 7.2% ABV does not make itself known until you get a slight tingle going down the back of your throat. The aroma is all malt with a little alcholol detectable. The bubbles/head is very fine and sticks to the side of the glass as you drink it down. I think that is one of my favorite parts of the beer...the carbonation is so fine and foam is so thick...

I think my extended secondary fermentation in the mid fifty degree range gives it a lager like smoothness...that is right on for the style.

It turned out crystal clear and a very dark amber/brown color. Not black or dark as a porter, but a very nice dark roased brown color.



If you like strong scotch ale, or malt forward beers in general this is beer is a big winner.

 
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Old 03-26-2010, 01:31 PM   #5
Sarrsipius
 
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Feb 2009
Posts: 233
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I'm curious what would be the effect if you secondary at 68-70deg instead of 55. My fridge is a keggerator and I don't think I would want to drink my beer at 55deg for two months while this secondaries but I'm really interested to try the recipe. I would normally secondary at room temp and have never tried a cooler secondary fermentation.

 
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Old 03-26-2010, 01:51 PM   #6
permo
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Sep 2009
North Dakota
Posts: 2,952
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Quote:
Originally Posted by Sarrsipius View Post
I'm curious what would be the effect if you secondary at 68-70deg instead of 55. My fridge is a keggerator and I don't think I would want to drink my beer at 55deg for two months while this secondaries but I'm really interested to try the recipe. I would normally secondary at room temp and have never tried a cooler secondary fermentation.

I think if you are using Nottingham, as long as you always keep it under 70 degrees you should be fine. Be sure the make sure you don't mash too low either, or Nottingham will dry your beer right out. I was trying to described what it tasted like to somebody recently, it is almost like Imperial Munich Dunkel....just super malty with just enough alcohol and hops to balance it out. One of my favorite parts of this beer is the dense carbonation and head from the bottle conditioning.

That reminds, me...I need to stick a few in the fridge for the weekend!


 
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Old 04-08-2010, 03:59 AM   #7
zrule
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Dec 2009
Illinois
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Let us know how you did in the contest!

 
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Old 04-08-2010, 01:18 PM   #8
permo
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Sep 2009
North Dakota
Posts: 2,952
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Quote:
Originally Posted by zrule View Post
Let us know how you did in the contest!
Will do! I am going to submit my scotch ale and my american wheat beer on April 11th. I think the scotch ale has a good chance. I think what sets it apart from the usual scotch ale is the mildly assertive chinook hops in the background. Unusual for a scotch ale, and certainly a result of the FWH.

 
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Old 08-23-2010, 10:20 PM   #9
CarbonatedColon
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Apr 2010
Moonstone, ON CANADA
Posts: 25

well? How did you do? Has anyone else brewed this?
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Moonstone Brewery

 
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Old 08-25-2010, 03:45 AM   #10
permo
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Sep 2009
North Dakota
Posts: 2,952
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Didnt place well...all judges agreed that the beer was great, but should have been entered in different category. Fwh chinook made pnw hops, which are not appropriate for style, too evident. Malt,.head, carbo..etc all good.

 
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