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Old 03-11-2013, 03:42 AM   #121
hopdropper
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Sep 2011
bozeman, montana
Posts: 78
Liked 4 Times on 3 Posts


so here's the deal....six weeks in the bottle at 75 degrees and still VERY minimal carbonation. i've never had an issue with carbing until now. this hog weighed in heavy at 1.085 and finished at 1.016 (permo....spot-on call a few posts back), for an ABV of 9.1%. do you think i just need to give 'er another few weeks? or did i jack something up? not sure how to salvage this beer since it's already bottled. a real shame cause it's malty as hell and delicious...just flat as a pancake. ideas?

 
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Old 03-23-2013, 01:42 AM   #122
nbrack
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Nov 2012
Posts: 92
Liked 4 Times on 4 Posts


Wow this is an excellent recipe. I brewed this up a couple months ago and am now tasting it. I had to substitute galena for the chinook and I use scottish ale yeast... but this is one of my best beers yet. Fermented at 58. Thanks for sharing this recipe I will be getting another batch started ASAP!

 
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Old 03-27-2013, 01:45 PM   #123
permo
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Sep 2009
North Dakota
Posts: 2,940
Liked 55 Times on 48 Posts


Quote:
Originally Posted by hopdropper View Post
so here's the deal....six weeks in the bottle at 75 degrees and still VERY minimal carbonation. i've never had an issue with carbing until now. this hog weighed in heavy at 1.085 and finished at 1.016 (permo....spot-on call a few posts back), for an ABV of 9.1%. do you think i just need to give 'er another few weeks? or did i jack something up? not sure how to salvage this beer since it's already bottled. a real shame cause it's malty as hell and delicious...just flat as a pancake. ideas?

Give it time and keep it at around 70 degrees. You can also swirl the bottles to get the yeast up into suspension. I am jealous of your beer....its going to be so good.

 
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Old 04-25-2013, 01:35 AM   #124
mike_in_winchester
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Jan 2012
Posts: 14
Liked 1 Times on 1 Posts


Brewed this up at the end of March. I changed the hops to 1.5 oz of East Kent at 60 minutes to stay near the bottom of the suggested IBU scale and used Notty. It finished at. 1.016.


thanks for posting, this is turning out to be a good one.

 
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Old 05-30-2013, 11:11 PM   #125
edavelm
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May 2013
Posts: 1

You can un cap the beer and get some corn sugar tablets. Put 2 in each bottle& give it another week or two. That should fix the under carbonation issue.

 
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Old 06-01-2013, 03:05 AM   #126
ayupbrewing
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Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts


No peat smoked malt, or similar, in this one?

 
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Old 06-08-2013, 06:10 PM   #127
JeffD1
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Feb 2013
Posts: 158
Liked 12 Times on 10 Posts


This looks like a great beer, I'm looking forward to making it. One question, I just plugged everything into beersmith and it calculated the estimated SG at 1.092. Did anyone else experience this? I double checked the amounts and it seems I inputted everything correctly. Should I scale it down to 1.074?
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Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

 
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Old 06-08-2013, 08:14 PM   #129
JeffD1
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Feb 2013
Posts: 158
Liked 12 Times on 10 Posts


Ok great thanks!

I also posted this question in the beginners forum, but I'm having trouble with water volume. Beersmith told me to sparge with .21 gal because that is all I could afford and still keep it to 5 gal. Decreasing the amount of grain to bring the OG down will help a little but it won't completely solve the problem. How do you brew a 5 gal. batch with 14+ lbs of grain?
__________________
Primary 1: Rootbeer milk stout
Primary 2: Rye IPA
Bottle Conditioning: Strong scotch ale
On Deck: ST. Bernadus ABT 12, OktoberFAST ale
Bottles: Hoegaarden clone, Lemongrass Ginger Wheat beer, Red Rocket Clone, Smuttynose Winterale clone

 
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Old 06-08-2013, 08:58 PM   #130
permo
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Sep 2009
North Dakota
Posts: 2,940
Liked 55 Times on 48 Posts


Adjust to 1.25 quarts per pound of mash water. That should do the trick

 
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