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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Thinking about Christmas/Winter Beers
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Old 06-23-2011, 06:15 PM   #31
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Originally Posted by JLW View Post
Absolutely.
Nice, thanks.

Steeped grains
0.50 lbs UK Dark Crystal
0.50 lbs UK Peated Malt
0.75 lbs UK Roasted Barley

6 lbs. Gold Malt Syrup- 60 mins
6 lbs. Gold Malt Syrup- 15 mins

Hops

2 oz. northdown- 60 mins

Yeast

1 pkg Scottish Ale

addition

2 oz Oak chips 56 days secondary

Primary 15 days
Secondary 56 days
Bottle 21 days


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Old 06-23-2011, 06:28 PM   #32
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The only thing I would add based on my research on wee heavy's is to take a bout a quart of the wort and boil vigorously to carmalize a little. Then add back in to the full wort.

Here is my AG wee heavy:

12.25 Golden Promise 2 row pale palt
12 oz 55L British Crystal Malt
2 oz toasted 2 row pale malt
2 oz peat smoked malt
4 oz black strap molasses (added at the 90 min boil)
4 oz of cane sugar (added at the 90 min boil)
Hops:
2 oz EK Goldings @ 90 min
1/2 oz EK Goldings @ 15 min
Other:
Whirlfloc Tablet @ 15 min
Yeast:
Wyeast's 1728 Scottish Ale Yeast


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Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale
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Old 06-23-2011, 06:36 PM   #33
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Quote:
Originally Posted by JLW View Post
The only thing I would add based on my research on wee heavy's is to take a bout a quart of the wort and boil vigorously to carmalize a little. Then add back in to the full wort.

Here is my AG wee heavy:

12.25 Golden Promise 2 row pale palt
12 oz 55L British Crystal Malt
2 oz toasted 2 row pale malt
2 oz peat smoked malt
4 oz black strap molasses (added at the 90 min boil)
4 oz of cane sugar (added at the 90 min boil)
Hops:
2 oz EK Goldings @ 90 min
1/2 oz EK Goldings @ 15 min
Other:
Whirlfloc Tablet @ 15 min
Yeast:
Wyeast's 1728 Scottish Ale Yeast

Cool thanks. The Black Molasses sounds awesome. Could I use Liquid Pale Extract instead of golden syrup?
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Old 06-23-2011, 07:40 PM   #34
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I don't see why you couldn't use Liquid Pale Extract. It seems to be a good base for about any style.
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Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale
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Old 06-23-2011, 07:54 PM   #35
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Originally Posted by JLW

Homebrewtastic, is this a 5 or 10 gallon recipe? If it's a 5 then the OG has to be in the 1.090-1.100 range?
It's usually around 1.085. I get poor efficiency on these huge batches
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Old 06-23-2011, 08:16 PM   #36
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I don't see why you couldn't use Liquid Pale Extract. It seems to be a good base for about any style.
Nice, easy to get at the local store.
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Old 06-23-2011, 08:37 PM   #37
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Originally Posted by Zamial View Post
Thanks! That recipe looks fantastic! The best part is I can get Munich malt for .79 a pound! hahahahaha I also like the Midas Touch recipe above as well!

I modded a recipe I saw here from I think DubbelDac, for my peppermint chocolate baltic porter.(Sorry DD, I would have provided the link but I can not seem to find it...) This is my version and notes. Mine has been aging in bottles since late January. I had planned on tying a Hershey's chocolate candy cane to the bottle with a pipe cleaner also DD's idea.


Peppermint Chocolate Baltic Porter

Size: 6 gallons
OG 1.085
FG 1.010
ABV 10%
IBU 30.5

12# 2-row
3# Munich
1# flaked oats
1# crystal 40L
0.5# chocolate barley
0.5# chocolate wheat
0.5# of pure cocoa powder (Hershey’s unsweetened) @ 15 Min
0.25# of pure DARK cocoa powder (Hershey’s unsweetened) @ 15 Min
0.5# of lactose @ 15 Min
1# honey

* 1 oz chocolate extract to secondary
**1 oz vanilla extract to secondary


E.K.G. and Willamette 32 grams of ea @ 60 min + 14 grams of each @ 30 min.

yeast: Wyeast Scottish ale 1728

Notes: In hind sight the cocoa powder dropped out of suspension in primary, made a huge mess in my keggles and I lost 1/3 of the batch to thesludge in kettles+trub in primary which was mostly cocoa...I have since switched to chocolate nibs. I would use .75 lbs in the boil and another .25 lbs in secondary if needed. I think the nibs + extract worked well in a different beer so I would go that route again. The peppermint I used a few drops of peppermint extract (the good stuff in the baking isle) and a few oz of schnapps. I tasted after each addition until I felt I had it right. I think 4-6 months would be enough to age this out...



Now, I will have 3 beers and I have just thought about this one (Not that this would be an award winner but what if we come up with a super "piney" IPA I am thinking "tastes like a Xmas tree..." piney. (What would be the best hops to use?)
This will give me 4 beers and if my sour works out that is 5 if not I will have 4...I am then only 1 or 2 away from a 6er! #@$&! You guys all suck...In the best possible way!
This looks fantastic. I can almost taste/smell it now . . . that is if someone might be kind enought to convert this to a 5 gal extract recipe? Sorry folks . . . I'm still working up to my first AG, but I'm not there yet!!


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