WARNING: I am not responsible for anyone lost, stolen or broken from this point forward!!!!
I spent most of the day today brewing the thing I thought I never would, my 1st competition beer. It is a small local comp held by my homebrew club. I had to use "smoke" as an ingredient as part of the rules. I decided I would brew a new twist with some old favorites, post up the recipe, process and the end results all in one spot, sort of a "mini blog". Feel free to add what you want!
The beer will be a "Scotch Ale/Wee Heavy-9E" that I have dubbed "The Claymore" I have spent the majority of the the day not only brewing but listening to tribal drums and bagpipes. Infusing my brew and brew day with some serious epicness! Hence, I am calling this "The Claymore". To share in this experience, I shall now post up one of my favorite "unknown" bands. I am hoping my beer is half as great as this!
The bands name is Cu Dubh (coo-doo
) an epic unheard of underdog, much like this brew. The name of the song is Hrafn.
The recipe + process is:
The Claymore - Whiskey Barrel Smoked Wee Heavy
6 gallon batch
?FG: 1.027 <- serious guess lol
12 lbs 2 row
2 lbs rauch malt
4 lbs smoked malt
2 oz lightly peated malt
1 lbs amber malt
8 oz RED MILL Scottish Oatmeal
8 oz crystal 120
8 oz. Carapils
4 oz. Caramunich
4 oz. Caravienne
4 oz biscut malt
2 oz aromatic malt
1 oz. EKG@60
.50 oz. Fuggles @40
.50 oz. EKG@20
11.5 oz. Lyle’s golden syrup. (entire bottle @ flameout)
Irish moss @ 15
Scottish ale - 2L starter
Secondary onto JD whiskey barrel chips toasted @ 250 for 20 min. to taste.
I fully understand that in most cases all the specialty malts would be considered a "train wreck". The hydro sample was nothing short of EPIC!!!!
I mashed in at 155F for 60 min. Second runnings @ 157F for 60 min and Mashed out @ 168 for 30.
(*This was all done on my stove top)
I immediately after collecting the 1st runnings brought it to a boil. It was stirred, to prevent scorching, and boiled the entire time! Part of the category description mentions long boils and caramelization flavors, so I wanted that! 2nd runnings were added to the the 1st runnings and then what did not fit was brought to a boil in a separate kettle. Collected the mash out runnings and added that to the 2nd runnings. I brought both pots to a boil split the hops in 1/2 per pot and started the long 90 min boil.
Near the end I dumped the 2nd kettle into my big kettle when it could all fit inside and added the final hop addition, moss and syrup to this. I boiled off a LOT of liquid and believe to have achieved a very true "Wee Heavy"per description.
I will pitch the yeast at 12:00am. Just a few short moments away. After primary fermentation I will toast 1/2 lbs of Jack Daniels whiskey barrel chips and rack to that until the flavor is perfect. (I suspect about 3-5 days)
So what does the community think of all this?